Roti and Chicken Curry Recipe | Episode 455

09:36

SERVES: 6-8
PREP TIME: 50 MINS
COOK TIME: 1 HR
TOTAL TIME: 1 HR 50 MINS










Ingredients

For the Chicken Curry:
  • 350g chicken breast, cubed
  • 1/2 tbsp madame Jeanette (optional)
  • 2 garlic cloves, pressed
  • 1/2 tsp cumin
  • 1/2 tsp paprika powder
  • 1/2 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp ginger powder
  • 1 tsp salt
  • 2 tbsp olive oil
  • 100 mL water
  • 1 cube chicken bouillon
  • 700g potatoes, peeled and cubed
  • 200g green beans, trimmed and halved
For the Roti flatbreads:
  • 500g all-purpose flour
  • 200 mL water, lukewarm
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 garlic, pressed
  • pinch cumin
  • oil to brush the pan and flatbreads
Method

1. Marinate the chicken: In a medium bowl, combine the chicken breast, madame Jeanette, spices, salt, garlic and olive oil. Cover and allow to rest in refrigerator for at least 10 minutes.

2. Boil the potatoes and green beans until cooked through. Drain and set aside.

3. Make the Flatbread: In a large mixing bowl, combine the flour, salt, baking soda, baking powder and cumin. Stir in half of the water. Add the remaining water and knead until smooth. Cover and allow to rest for about 30 minutes.

4. Heat about 1 tablespoon olive oil in a deep pan. Cook marinated chicken over medium heat. Add the bouillon and water. Simmer for about 2 minutes. Add the potatoes and green beans. Simmer for another 2-3 minutes. Remove from heat and set aside.

5. Form dough into 8 balls. Roll balls out to flat and thin consistency, about 6-7 inches. Heat up your frying pan to medium-high heat. Grease the pan and top of the flatbread with oil. Cok both sides for about 20-30 sec over medium heat.  The roti will form small brown spots on each side when done. Do not overcook, it should never be stiff. When done in the pan, put on a plate and cover with a dish towel or foil to keep it warm.

6. Serve the flatbread with the curry.











Yum


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