This is super delicious and you just have to try it!! Super tasty Cape Malay style (South African) chicken curry served in a roti which is a buttery type of flatbread. This is enjoyed with lots of coriander and a coriander raita style sauce. I think it’s fresh to serve some crispy lettuce on the side or a spicy tomato salsa 🤤🤤🤤
YOU NEED THIS:
Roti breads: (6 small/medium sized rotis)
2,4 dL (240 ml) flour
1 teaspoon salt
2 tablespoons butter
About 1,5 dL(150 ml) water
Greek style neutral yoghurt (500 ml)
1 tablespoon Ground dried coriander
Pinch of cumin
Pinch of garlic powder
Salt & pepper
Chicken curry: (4 people)
Chicken fillets 500 grams
6 medium sized potatoes
1 teaspoon Cumin powder
1 cinnamon stick
2 tablespoons Ground coriander
3 cardamom pods
1 tablespoon Ground fennel
2 teaspoons Turmeric
1 teaspoon Yellow curry
1, 5 tablespoons Garam masala or curry powder
1 large chopped tomato
Salt and pepper
2 cups of water
Cut the chicken up in small cubes. Season the chicken with salt and pepper. Heat up a large casserole. Add oil and fry the chicken all around. Remove from the pot.
Chop the onion. Add more oil to the pot and fry the onion until translucent. Add the garlic and ginger (whole or grated) Then add all the dried spices. Fry for a couple of minutes.
Peel and cut the potatoes into smaller pieces .Add the potatoes, tomatoes and chicken to the pot. Stir until well coated in all the spices.
Pour the water over and let it simmer until all the flavors have come together and the potatoes are cooked through. Taste and season more if needed. Also add more water if needed. Add the peas a couple of minutes before serving. As the curry will be in a roti we want it to be a bit thicker than Usual. So it’s great to add some sauce thickener/ maizena to make the sauce a bit thicker at the end. Finish off with some fresh coriander on top.
Please note that the spices are guidelines only. It needs to be adjusted to your flavors and taste preferences and spices can also differ in strength and flavor. So add a little at a time and add more if needed. The flavors will also cook through and come together the longer it cooks. So if it feels to strong at first it might end up just perfect at the end. Remember to remove the cinnamon pod and any other whole spices or pieces put into the curry before serving:)
Mix together the flour and the salt using a fork. Melt the butter in a little bowl in the microwave. Add the butter and stir with the fork until the flour becomes a bit crumbly. Add the water. Take a little at a time and stop when the dough has come together. Don’t worry if the dough looks a bit sticky, it will come together when you kneed it on a floured table. Add some flour on the table and add the dough. Kneed for about 5 minutes. Add enough flour so the dough becomes firm and elastic. If you have time, leave to rest for about 40 minutes.
Cut the dough up in 6 pieces for smaller/medium sized rotis. Create a round little ball by pulling the edges into the center. Use a rolling pin to create a thin roti.
Heat up a pan and once hot add about a teaspoon of butter. Add the roti and fry on a high heat. After about 30 seconds or so it will start to bubble. Turn it around. Add a little more butter. (If the pan is too dry the roti won’t be soft) once it has received color on both sides and fluffed up you can remove it from the pan. Put them on a plate and put a towel on top to keep them warm.
Coriander raita style sauce:
Mix together the yoghurt.
Add the ground coriander, the cumin and garlic powder and salt and pepper. Once again the spices here are just a guideline. It all depends on how much flavor you prefer. Leave to rest. The longer the better so all the flavors can come together.
Time to assemble the roti. Add some curry in the middle of the roti and roll together. Top of with plenty of coriander and serve with the coriander sauce, some crispy lettuce and spicy tomato salads.