Kathi Rolls with Spicy Tomato Chutney

Written by  //  September 11, 2013  //  Asian, Recipes  //  No comments

I have mentioned before that I have taken out a subscription to the Spicery World Kitchen spice packs.  Every month I am sent two recipe cards and the spices needed to make the dish. These are the little packets I received this month to add to the fresh ingredients that I bought.

P1050418This month’s recipes were Kathi Rolls with Spicy Tomato Chutney and Spiced Somerset Cider Apple Cake with Vanilla Cream.

I didn’t actually make the cake this month, but I will soon, instead I made Tonka Bean Panna Cotta with Chilli Syrup Peaches which was last month’s delivery.  The Kathi Rolls are a sort of Indian fajita and were very good.  The first job was to make the tomato chutney which is actually more of a  tomato sauce, all I had to do was soften an onion then add the contents of one of the packets,  some tomatoes, vinegar and sugar, reduce, blend and leave aside.  This element was very tasty.

P1050415The chicken was left to marinate for a while with another little packet of loveliness while I got on with the peaches, well in this case it was nectarines as they looked better than the peaches.  The Panna Cotta was made with the tonka beans, I have never used tonka beans before but I liked the flavour so I wouldn’t mind using them again.  The beans were strained out of the mixture before leaving the little puddings to set.P1050424Wikipedia says  “Dipteryx odorata (commonly known as “cumaru” or “kumaru”) is a species of flowering tree in the pea family, Fabaceae. That tree is native to Central America and northern South America.[1] Its seeds are known as tonka beans (sometimes tonkin beans or tonquin beans). They are black and wrinkled and have a smooth, brown interior. Their fragrance is reminiscent of vanillaalmondscinnamon, and cloves.”  So now you know.

The next job was to prepare the nectarines and the spiced syrup,  I boiled water sugar and the contents of another little packet till it had reduced by half then I added the juice of half a lime, strained the mixture and left aside.

I could have bought tortilla wraps but I decided to make my own chapatis which were easier than I thought they would be.

P1050431Once all the components were prepared all that was left to do was boil some rice, stir fry the chicken then assemble.  It got interesting and fiddly here!  The instructions directed me to put a chapati in a dry pan to warm slightly then put 2 tbs beaten egg on top and quickly flip it over so that the egg cooks on to the chapati, flip it back over so that it is eggy side up.  Spread a layer of tomato chutney over then top with some chicken and roll up.  I got six rolls from the mixture but they were were full so I could have got eight.  The rolls were served with rice, salad and some spicy green beans.

P1050451Time for Panna Cotta and spiced peaches.  I wasn’t keen on the Panna Cotta which didn’t surprise me as I don’t like very creamy puddings and this was very creamy.  The spiced nectarines were lovely and I think I would serve these again but probably with ice cream.

P1050456I have one more set of recipes to try, a Korean recipe which I must do soon.  I have renewed my subscription for another 3 months, this time I’m trying Friday night is curry night.  I’m looking forward to trying them and cooking the Khati Rolls again.  Once you have the recipe cards you can reorder the spice blends you need so I have reordered the spices for the rolls.  If you are interested in trying the various spice blends you can see what is available here.


Our very good local Indian restaurant sells a dish called Chat Puri (I think).  This dish could be made like that with the chicken mixture served on a puri  with the sauce on the side.  A Puri is an Indian bread which is deep fried, it is a bit softer than a chapati.  I might try that when my spices come.

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