Instructions

1. Heat the oil in a large wok or frying a pan and fry the sliced onions until golden brown and crispy. Place on paper towels to soak up the excess oil.
2. Quarter the tomatoes, sprinkle salt & pepper and bake in a low oven until crisp - similar to store bought sun dried tomatoes but better. This will take about 40 minutes though the flavour will intensify if you bake for longer.
3. In a saucepan add four tablespoons of ghee and when hot add one tablespoon of paanch phoron*, 3 bay leaves and stir-fry for a further couple of minutes.
4. Toss in the crisp onion slices, the tomatoes, two finely chopped green chillies and two tablespoons of the date molasses.
5. Simmer for five minutes on low heat, stirring constantly until nice and mixed. Be careful not to burn the molasses as it catches easily to the bottom of the saucepan. Set aside.
6. Chicken Roulade Preperation
7. Make my lamb keema recipe substituting the the lamb mince with veal mince and omitting the peas. You will have some left over to enjoy the next day.
8. Pound the chicken thighs with a mallet to tenderise. Sprinkle both sides of the thighs with a pinch of turmeric and paprika powder.
9. On the inside of the butterflied thighs add a thin layer of the cooked veal keema and roll the thighs tightly in plastic wrap. Roll very tightly to ensure the meat doesn't open while boiling.
10. Boil in water for 10 minutes until cooked then leave aside to cool before unwrapping the cling film.
11. For the Sho-Coo-Tee sauce
12. In a sauce pan add a cup of coconut milk, four tablespoons of natural plain yogurt and 10 fresh curry leaves and bring to boil and then stir in the Sho-Coo-Tee paste (the fried onion and tomato paste) you made earlier.
13. You can serve the sauce as is or blend to a smooth sauce.
14. Slice the chicken thigh roulades diagonally and brown in oil or ghee for a further further five minutes.
15. Serve with the Sho-Coo-Tee sauce with rice or fresh naans.