Chicken Kofta

750 g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400 g can chopped tomatoes
200 ml canned coconut milk
200 ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread to serve

Preheat oven to 200c.  Line a baking tray with baking paper.

Place chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 tsp salt.  Mix with your hands until combined.  Roll into walnut size balls, then place on tray in single layer.  Bake for 15 minutes until light golden.  Meanwhile heat oil in fry pan.  Add curry paste and remaining ginger stir for 1 minute.  Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar.  Bring to boil, simmer for 5 minutes.  Add kofta simmer for 20 minutes.  Stir in lemon juice to taste.

Bread

500 g plain flour (double zero)
1 satchet yeast
1 tsp salt
1 pinch sugar
400 ml water (warm)

Put ingredients into a bowl and knead until all mixed.  Let the dough rise for an hour.  punch dough a couple of times and then let it rise for another hour.  Cook for 20-25 minutes.

Sweetcorn and Zucchini Fritters

1 1/2 cups self raising flour
1 cup milk
2 eggs
2 large corn cobs, kernels removed
1 zucchini
olive oil

Sift flour into a bowl.  Season with salt and pepper.  Using a fork, whisk milk and eggs together in a jug until combine.  Pour over flour.  Stir until smooth.  Add corn and zucchini.  Stir until well combined.  Add enough oil to a large non-stick frying pan to cover base.  Heat over medium heat until heat hot.  Cook 3-4 minutes on each side.