4 cups flour, 1 tsp. baking powder, 1/2 tsp. salt, water to mix, oil
Instructions: Sift flour, baking powder and salt together. Add enough water to make a soft dough. Let rest for 15 minutes, covered with damp cloth. Form into small balls of about the size of an egg. Roll each ball flat and rub with oil. Make a slit to the center of the circle, then start to roll dough from one cut end to another, to form a ball. Cover with a damp cloth so that the top does not get hard. Continue until all the dough is rolled. Heat frying pan (or tawa). Roll ball flat and put on frying pan. After 12 seconds turn the roti over, rub the top with oil. Turn it over again and rub with oil. Turn it over again until slightly brownish on both sides. Take the roti off the pan and clap between your hands to separate the layers. Continue until all the dough is cooked. Serve with beef curry, chicken curry etc...
* 1 lb. boneless, skinless chicken breasts or thighs, cubed (500g)
* 6 mini potatoes, quartered
* 1 onion, coarsely chopped
* 2 small cloves of garlic, chopped
* 1 large carrot, chopped
* 1 cup store bought chunky vegetable tomato sauce (250ml)
* 3 tbsp mango chutney (45ml)
* 2 tsp fresh thyme, chopped (10ml)
* 1 tbsp chopped, fresh parsley (15ml)
* 3 tbsp canola oil (45ml)
* 2 tbsp mild curry paste (30ml)
* 1/2 tsp ground cumin (2ml)
* 1/2 tsp ground ginger (2ml)
* 1 1/2 cups chicken stock (375ml)
* 1 Granny Smith apple peeled, cored and sliced
* 1 cup coconut milk (250ml)
* 1 -19 oz. chickpeas, drained and rinsed (540ml)
* 3 dash hot sauce, or to taste
* 1/2 tsp each salt and freshly ground pepper (2ml)
* 3 tbsp canola oil (45ml)
* roti flatbread or large whole wheat flour tortillas
* coconut milk
* hot sauce
* 2 tbsp mango chutney
* 1/2 cup chicken stock
1. In a food processor, puree onion, garlic, carrot, thyme, 1 tbsp chutney, parsley, ginger, salt and pepper, until combined. Place mixture in a bowl. Add chicken and tomato sauce and marinate for 30 minutes.
2. Heat oil in a large nonstick skillet over medium heat and add curry paste and cumin and cook for 1 minute.
3. Add chicken mixture to skillet with 1 cup chicken stock, apples and potatoes, bring to a boil, reduce heat and simmer, covered for 20 minutes or until vegetables are tender and chicken is no longer pink inside. Divide half of the mixture into another skillet.
4. Kids: Add remaining 2 tbsp chutney and ½ cup chicken stock. Stir and simmer until sauce is thickened, about 10 minutes.
Adults: Add chickpeas and coconut milk. Stir and simmer until sauce is thickened, about 10 minutes.
Tip: Serve with traditional roti flatbread or place curry on a roti or tortilla and fold to create a small package. If roti is not available use flour tortillas.
Easy Chicken Curry with Roti Bread
Category: Curried Chicken
Serves/Makes: 6 cups | Difficulty Level: 4 | Ready In: 30-60 minutes
6 skinless, boneless chicken breast halves - cut into strips
1/4 cup olive oil
2 large onions, diced
1/3 cup curry powder, or to taste
1 1/2 cup plain flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoon lard or shortening
3 tablespoons water
Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside. Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
Roti bread looks like a flour tortilla, and you can use tortillas to make rotis. This recipe contains leavening so is lighter and more traditional.
Do not use butter or margarine in place of the lard. Shortening can be used if necessary but lard is preferred.
Mix the dry ingredients thoroughly, then work in lard and add enough water to make a soft but not sticky dough. Cover and let rise for an hour. Divide dough into six pieces, then roll out to 8-to 12-inch circles and cook individually in a heavy ungreased but well seasoned cast iron or nonstick skillet for about two minutes on each side. They should just start to brown.