Chicken mince is caramelised in NOMU’s Indian Rub before being simmered in a tomato-based sauce dotted with sweet peas. Wrapped up in toasted rotis and sprinkled with fresh coriander.
Mini Chicken Rotis
Mini Chicken Rotis
with fresh coriander & NOMU Indian Rub
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Chicken
- Cooked Chopped Tomato
- Free-Range Chicken Mince
- Fresh Coriander
- NOMU Indian Rub
- Onion
- Onions
- Peas
- Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
MAKE MINCE MEAT OF IT
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally).
REDUCED = INCREASED FLAVOUR
When the mince is browned, add the NOMU rub to the pan and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat and pour in the cooked chopped tomato and 50ml of water. Bring to a simmer and cook until reduced and thickened, 8-10 minutes. In the final 1-2 minutes, stir through the peas. Add a sweetener and seasoning.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
STACK ‘EM UP
Top each roti with the tomato mince. Sprinkle over the chopped coriander and dive in, Chef!
Onion - 1
Free-range Chicken Mince - 150g
NOMU Indian Rub - 7,5ml
Cooked Chopped Tomato - 100g
Peas - 40g
Rotis - 4
Fresh Coriander - 3g
MAKE MINCE MEAT OF IT
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 6-7 minutes (shifting occasionally).
REDUCED = INCREASED FLAVOUR
When the mince is browned, add the NOMU rub to the pan and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat and pour in the cooked chopped tomato and 75ml of water. Bring to a simmer and cook until reduced and thickened, 8-10 minutes. In the final 1-2 minutes, stir through the peas. Add a sweetener and seasoning.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
STACK ‘EM UP
Top each roti with the tomato mince. Sprinkle over the chopped coriander and dive in, Chef!
Onion - 1
Free-range Chicken Mince - 300g
NOMU Indian Rub - 15ml
Cooked Chopped Tomato - 200g
Peas - 80g
Rotis - 8
Fresh Coriander - 5g
MAKE MINCE MEAT OF IT
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 7-8 minutes (shifting occasionally).
REDUCED = INCREASED FLAVOUR
When the mince is browned, add the NOMU rub to the pan and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat and pour in the cooked chopped tomato and 100ml of water. Bring to a simmer and cook until reduced and thickened, 10-12 minutes. In the final 1-2 minutes, stir through the peas. Add a sweetener and seasoning.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
STACK ‘EM UP
Top each roti with the tomato mince. Sprinkle over the chopped coriander and dive in, Chef!
Onions - 2
Free-range Chicken Mince - 450g
NOMU Indian Rub - 22,5ml
Cooked Chopped Tomato - 300g
Peas - 120g
Rotis - 12
Fresh Coriander - 8g
MAKE MINCE MEAT OF IT
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 8-10 minutes (shifting occasionally).
REDUCED = INCREASED FLAVOUR
When the mince is browned, add the NOMU rub to the pan and fry until fragrant, 1-2 minutes (shifting constantly). Lower the heat and pour in the cooked chopped tomato and 120ml of water. Bring to a simmer and cook until reduced and thickened, 10-12 minutes. In the final 1-2 minutes, stir through the peas. Add a sweetener and seasoning.
READY THE ROTIS
Place a pan over medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
STACK ‘EM UP
Top each roti with the tomato mince. Sprinkle over the chopped coriander and dive in, Chef!
Onions - 2
Free-range Chicken Mince - 600g
NOMU Indian Rub - 30ml
Cooked Chopped Tomato - 400g
Peas - 160g
Rotis - 16
Fresh Coriander - 10g
Woolies Products in this dish
