Ingredients

Method

• 4 T canola oil
• 1 onion, finely chopped
• 1⁄2 green pepper, finely chopped
• 1 punnet Woolworths freshly crushed garlic, ginger and chilli
• 1 T garam masala
• 1 T Rajah mild curry powder
• 6 free-range chicken breasts, cubed
• 3 cups chicken stock
• 1 x 400 g can coconut milk
• salt, to taste
• 1 t brown sugar
For the rotis:
• 360 g flour, plus extra for dusting
• 2 t salt
• 1 T canola oil, plus extra if necessary
• 1 cup warm water
• 3⁄4 cup ghee
For the chips:
• 4 potatoes, cut into thick chips
• canola oil, for frying
• 1 T paprika
• salt, to taste

Method

Ingredients

1. Heat the oil in a pan. Fry the onion and green pepper for a few minutes until the green pepper has softened and the onions are translucent.

2. Add the garlic, ginger and chilli. Fry for 2 minutes, then add the garam masala and fry for a further minute. Add the curry powder and fry for about 3 minutes.

3. Add the chicken and fry until golden brown. Pour in the chicken stock and simmer over a medium heat for 20 minutes. Add the coconut milk, salt and sugar and simmer for a further 10 minutes.

4. To make the rotis, place the flour and salt into a large bowl and whisk to combine. Drizzle over the canola oil and use your hands to rub the oil into the flour until it’s the texture of fine breadcrumbs.

5. Make a well in the centre of the flour mixture. Pour the water into the well. Mix with your hands until it begins to form a dough. Knead the dough in the bowl until all the flour is incorporated. The dough will look lumpy and probably won’t be smooth. Do not be tempted to overwork it or the rotis will be tough and chewy.

6. Lightly rub canola oil onto the surface of the dough. Press a sheet of plastic wrap directly onto the surface of the dough, then allow the dough to rest for about 30 minutes. Meanwhile, soften the ghee. If the ghee is chilled or too hard, place it in a microwave-safe bowl and microwave in 5-second bursts until softened and spreadable, but not melted.

7. Dust a work surface and rolling pin very lightly with flour. Turn out the dough onto a work surface and divide into 8 pieces. Roll out 1 portion at a time, keeping the remaining portions covered with plastic wrap. The dough should be so thin that you can faintly see the work surface through it.

8. Use your fingers to spread a spoonful of the ghee evenly over the dough. Sprinkle 1–2 pinches of flour over the ghee to help provide definition between the layers. Starting at the bottom, roll the dough tightly into a sausage shape. Starting at one end of the sausage, coil it into a round to resemble a cinnamon roll. Cover with plastic wrap while you roll and fill the remaining dough. Let the coils of dough rest for 15 minutes.

9. Working with 1 piece at a time and keeping the rest covered with plastic wrap, roll out each coil of dough to a thickness of 3–5 mm. Transfer to a plate. Stack each piece, separating with sheets of clingfilm to prevent sticking.

10. Heat a non- stick frying pan over a medium heat. Add 1 roti and cook until the surface is cooked but not golden brown. Turn and cook the other side the same way, about 2–3 minutes. Turn once more and continue cooking until opaque, about a minute.

11. Add a heaped spoonful of ghee to the pan. Move the roti around, flipping as needed, until coated in ghee. Continue cooking until golden brown, about 2 minutes per side. Transfer to a plate and repeat with the remaining rotis, reducing the heat if they are browning too quickly to ensure that the centres are cooked.

12. Place the chips in a saucepan of cold canola oil over a medium heat. The oil will heat gradually, slowly cooking the chips. Do not be tempted to mix or turn the chips as they’ll break easily. Increase the heat to high and cook the chips until crisp and golden brown, about 5 minutes. Remove from the pan using a slotted spoon and drain on kitchen paper. Season with paprika and salt.

13. To serve, place the rotis on plates, spoon over the chicken curry and place a handful of chips alongside. Pick up and eat right away!

Find more curry recipes here

Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana