Chicken Curry Rotis Recipe
If there’s one thing we all crave during winter it’s comfort food, this chicken curry rotis will do the trick.
Serves: 4-6
Time: 30 minutes
Recipe by SAAGA
Ingredients:
- For the curry;
- 45 ml (3 tbsp) mild curry powder
- 80 ml (⅓ cup) cornflour
- 6 chicken breasts, cubed
- Avocado or olive oil, for frying
- 2 onions, sliced
- 2 garlic cloves, crushed
- 410 g tin Indian-style chopped tomatoes
- 375 ml (1½ cups) plain yoghurt + extra
- Handful coriander, chopped + extra
- For the avo rotis;
- 180 ml (¾ cup) mashed avocado
- 250 ml (1 cup) cake flour + extra for dusting
- Squeeze of lemon juice
- 5 ml (1 tsp) salt
- 80 g melted butter
- 1 avocado, sliced
How To Make Chicken Curry Rotis
- For the curry, mix half the curry powder and the cornflour together. Season with salt and pepper. Mix through the chicken.
- Heat a splash of oil in a 25cm flat-bottomed cast iron potjie over medium hot coals and fry the chicken until golden. Season with salt and pepper. Keep aside.
- Heat another splash of oil and sauté the onions for about 5 minutes or until golden. Add the garlic and remaining curry powder and fry for 1 minute.
- Add the tomatoes and chicken, cover and simmer for about 10 minutes or until cooked through. Add a splash of water, as necessary, to prevent the curry from drying out.
- Mix through the yoghurt and coriander and heat through, without boiling.
- For the rotis, combine all the ingredients until a soft dough forms. Divide into 4-6 balls. Roll each out, as thin as possible, into a circle on a flour dusted surface.
- Place on a hot grid and cook over medium hot coals for 2-3 minutes on each side until charred and cooked. Brush with butter.
- Serve the curry rolled up in the rotis with sliced avo, extra dollops of yoghurt and extra coriander.