Roti with chicken curry

mains chicken

This is my variation on what is supposedly the only ‘correct’ way to prepare roti ;)

Serves: 4

Ingredients

  • 700 g chicken fillet

  • olive oil

  • sunflower oil

  • 400 g yardlong beans (optionally substitute some for carrots)

  • 2 onions, finely chopped

  • 5 garlic cloves, minced

  • 20-40 g masala powder (Hindustan)

  • black pepper

  • 1 tl cumin

  • 2 tomatoes, chopped into cubes

  • 300ml chicken stock

  • 4 potatoes (chopped into quarters)

  • 1 Madame Jeanette pepper

  • 6 eggs

  • 4 roti platters

Directions

  • Bake the chicken in plenty of olive oil until golden brown.

  • Add the yardlong beans, onion, garlic, black pepper and cumin. Add 20g of the masala powder.

  • Bake on high heat while stirring.

  • Add the tomatoes and continue stirring.

  • Add the stock, bring to a boil, turn the heat to low

  • Add the potatoes and whole Madame Jeanette pepper, let simmer for 45 minutes. During this period, add more and more masala powder to taste. I usually end up using 30g total. Remember, if you don’t want the dish to be very spicy, remove the Madame Jeanette before it disintegrates. At around the 10-15 minute mark.

  • Boil the eggs for 5 minutes, cool them down under the tap and peel them. Bake the eggs in sunflower oil until slightly coloured, and add to the sauce. Do this step right when the simmering has begun, rather than waiting to the end. This way, the eggs can absorb all the flavour!

  • Serve with roti platters