Ingredients
- 2 tbsp vegetable oil, plus extra for deep-frying
- 100g/3½oz onion, finely chopped
- 2 green bird’s-eye chillies, finely chopped
- 2.5cm/1in fresh root ginger, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 250g/9oz chicken mince
- ½ tsp ground cumin
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric
- 1 tsp ground coriander
- 2 tbsp malt vinegar
- 1 tsp sugar
- handful fresh coriander, finely chopped
- 3 tsp plain flour
- 270g pack filo pastry (7 sheets)
- salt
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