Here’s How You Make Curry Cones



For the curry:

– 1 onion
– 1/2 red pepper
– 1 tbsp garlic
– 1 tbsp ginger
– 2 tbsp Patak’s Tikka Paste
– 200g chopped tomatoes
– 200ml water
– 100ml double cream
– fresh coriander
– Salt & pepper

For the flatbread cones:

– 500g plain flour
– 250ml water
– Fresh coriander
– Salt & pepper
– Garlic butter

To garnish:

– Raita
– Mango Chutney
– Fresh coriander



First, fry the pepper, onions, ginger and garlic on a medium heat.


Spoon in the curry paste and cook out for one minute.

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Then add in the chicken.

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And the chopped tomatoes and water. Cook for 20 minutes.

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Pour in the double cream, finish with coriander and seasoning.

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For the flatbread cones mix together flour, water, coriander and seasoning.

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Knead until a ball of dough is formed.

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Split into four and roll out until it’s the thickness of a pound coin.

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Roll the dough around a foil cone mould and trim off the excess.

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Egg wash the cones, before baking for 15 minutes at 200 degrees celsius.

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Brush with garlic butter and bake for a further 10 minutes.

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To assemble fill up with rice then curry and repeat.

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Garnish with chutney, raita and coriander.

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Now, enjoy.

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