Roti with Chicken Curry

Build the Meal Around Roti with Chicken Curry

• Mango chutney
• Cucumber slices
• Pepper sauce
• Fried plantain

Making Roti with Chicken Curry, Step by Step

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1. Rub the chicken with 2 tbsp of the curry powder, the garlic and half the salt and leave for 20 minutes.

   Mark done Start 20 min timer

2. Heat the oil, fry the remaining curry powder for 1 minute, then brown the chicken. Add the onion, thyme, potatoes, scotch bonnet and 600 ml water.

   Mark done Start 1 min timer

3. Simmer for 40 minutes until the potatoes are soft and the sauce is thick.

   Mark done Start 40 min timer

4. Knead the flour, remaining salt and 170 ml water to a soft dough and rest for 10 minutes. Divide into 4, roll thin and cook on a hot dry pan for 1 minute per side. Serve with the curry.

   Mark done Start 10 min timer

A Few Notes

Fry the curry powder first.

Leave the scotch bonnet whole.

If your hob runs hot, check at 30 minutes.

Rest the dough before rolling.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Storing and Reheating

The curry keeps in the fridge for 3 days. Cook the roti fresh.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.