Indian Chicken Curry Roti by: Hannah
● 4 Tbs curry powder
● ½ Tbs ground cloves
● ½ Tbs ground ginger
● ½ Tbs garlic powder
● 1 tsp yellow mustard powder
● ½ tsp ground black pepper
● ½ tsp ground nutmeg
● 1/8 tsp ground cinnamon
● 2 tsp salt
● 1/4 cup veg. oil
● chicken breast- cut into small pubes
● 1-2 chopped onion
● 1 Tsp minces fresh garlic
● 2 tsp minces fresh ginger
● 1 tsp thyme
● 1 serrano pepper- chopped (if you want more spice keep seeds- if less spice take seeds out)
● 1 can (2 cups) chicken broth
● 2 cans coconut milk
● 1 tsp brown sugar
● 6 red potatoes- cut into cubes
before cooking curry
-mix together bread mix- below
-boil red potatoes still soft.
In a bowl combined the curry powder, ground cloves, ground ginger, garlic powder, yellow mustard powder, pepper, nutmeg, and cinnamon and mix together. Reserve 6 Tsp of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.
In a mixing bowl combined the chicken, 2 Tbs spice mixture, 1 tsp salt and 2 Tbs veg. oil and set aside, covered, for 20 minutes.
In a large pan, heat the 2 Tbs veg. oil, when hot add he chicken pieces and cook, turning occasionally till golden brown (about 8 min) Add the onion, minced garlic, minced ginger, thyme, serrano pepper, and the remaining spice mixture stir and cook till onions are soft (about 4 min). Add the chicken broth and coconut milk and brown sugar and stir then let simmer for 1 min. Add 1 tsp salt stirring occasionally, until chicken is tender and sauce is thickened (let set for 1 ½ hours keep stirring). 10 min to serving add cooked red chopped potatoes.
Roti bread (makes 6)
4 cups all purpose flour
1 tsp salt
1 Tbs oil
1 cup water (if needed add more water)
combined the flour and salt in a mixing bowl now add oil and water, using your hands mix to form a dough- if needed add more water (texture should not be to dry) knead for 5 minutes or until dough is smooth. Divide the mixture into 6 even balls of dough and set aside for 2 hours, cover with a damp kitchen towel. On a lightly floured surface roll each ball of dough into a thin, flattened circle (about 9 inches) set aside and cover do not stack.
Heat a large griddle to a high heat and add a little oil (or spray butter). When hot add the bread dough and cook until brown spots form in the bottom (less the 1 min). Turn over and cook for less then one min. set aside till ready to eat.
Serve the chicken and sauce into the center of the roti bread, then fold both sides over the filling. Fold the top and bottom ends over the sided to form a neat square package, and serve.
cook time 20-30 min
Personal comments:
I didn't make the roti (the flour bread) thin enough to wrap like a borito, i would had added a little more water but if you just want to dip the bread in the curry this is a good way. I loved loved to curry I would have to give it a 5 out of 5 stars
