Good evening everyone! Sunday is generally busy for me. Between cleaning the house, preparing dinner and planning the week ahead, I don’t really have time to relax. But today is a little bit different. We are receiving 
I don’t think I’ve mentioned it before, I’m of Polish background. So it is quite unusual for us to eat curry and or spicy food to say the least. But since meeting my husband I’ve become accustomed to spicy food in all its forms, shape and colours. I’ve never prepare roti or a chicken curry personally. So i thought that for this recipe I would provide a step-by-step description of how to prepare everything. This would help both you and me to attempt the dish in the future.
For the roti, Margaret used the following ingredients
- 1kg plain flour
- 1 pinch of salt
- 1/3 cup of canola oil
- 2 1/2 cups of warm water
Step 1
Sift plain flour in a large bowl. Remove 6 tbs of flour and reserve for later use.
Step 2
Pour the flour in a electric mixer bowl. Add a pinch of salt and pour in the oil. Start mixing everything together at a very low speed.
Step 3
Then gradually pour in the water. Increase the speed until a dough is formed.
Step 4
If the dough is too sticky add in gradually the 6 tbs of flour to give the dough a better consistency.
Step 5
Remove the dough from mixer and place into a large bowl. Work the dough slightly and make some slight incision with the tip of your fingers. Then pour in some more oil. Allow the dough to rest for a couple of hours.
Step 6
After 2 hours start by dividing the dough into small balls the size of your palm.
Step 7
Sprinkle a board with flour. Place one of the balls onto it and flatten it with a rolling pin into a square. Take one end of the square and fold it to the middle and do the same with the other end, brush with oil. Then take the top end of the square and fold it to the middle and do the same with the bottom end. Reserve for later.
Step 8
Repeat step 7 until you’ve used all the dough.
Step 9
Place the square dough back on the board and with a rolling pin flatten again.
Step 10
Brush some oil in a pan and place the flatten dough in it.
Step 11
When air bubble start to form the roti is ready to be flipped over.
Step 12
Brush the roti with some oil and then turn it over. Once ready, take it from the pan tap it in between your hands to remove all air bubbles. And place in container to retain warmth before serving.
I actually prepared the chicken curry and I’am quite proud the way it turned out.
For the chicken curry I used the following ingredients:
- 2kg chicken casseroles
- 1 white onions
- 10 curry leaves
- 3 tbsp curry powder
- 1 tin of crushed tomatoes
- 2 tsp salt
- 1/2 cup canola oil
- 2 cloves of garlic
- 2cm of fresh ginger
- 1 cup of cold water
Step 1
In a large bowl, skin off the chicken casserole (you can use any part of a chicken but casserole seems more juicy).
Step 2
Get some curry leaves from your garden ;-)
Step 3
Use a pre-made curry powder (we got this one from Mauritius).
Step 4
Dilute the 3 tbsp of curry powder with some hot water and mix well to make a curry paste.
Step 5
In a big pan, fry the oil, curry leaves, onions, garlic and ginger for a few minutes.
Step 6
Add the curry paste to the pan and mix well together.
Step 7
All the ingredients will gradually start to thicken therefore you need to keep stirring well.
Step 8
Add in the tin of crushed tomatoes.
Step 9
Allow the sauce to simmer.
Step 10
In the meantime start cooking the chicken in a spread pan by adding the casserole to some oil.
Step 11
When the chicken is about ready add in the curry sauce.
Step 12
Allow the chicken to cook in the curry for another 5-10 minutes before turning off the stove. Add some fresh coriander for extra flavour.
For the coriander chutney I used fresh tomatoes, red onions, coriander, chillies and a pinch of salt. Dice the tomatoes and onions and finely chopped the coriander and chillies. Add everything in a bowl and sprinkle the salt for tasting.
I hope you enjoy the recipe!
Bon appétit!