Chicken roti – curry with flatbread

Ingredients

• 700 g chopped boneless chicken thighs
• 400 g diced potatoes
• 1 onion
• 3 garlic cloves
• 3 spring onions
• 2 tbsp chopped coriander
• 2 tbsp curry powder
• 1 tsp ground cumin
• 4 dl chicken stock
• 2 tbsp oil for curry
• 400 g plain flour for roti
• 2 tsp baking powder
• ½ tsp salt for dough
• 2.4 dl lukewarm water
• 60 g softened butter and 2 tbsp oil for roti
• salt and pepper

Method

1. 1Mix flour, baking powder, salt and water into soft dough. Knead briefly and rest covered for 20 minutes.
2. 2Finely chop onion, garlic and spring onions. Soften in curry oil for 5 minutes, add curry and cumin and stir for 1 minute.
3. 3Add chicken, potato, stock and coriander. Simmer covered for 30–35 minutes until chicken is cooked through and potato tender. Season.
4. 4Divide dough into four, roll circles and spread with half the butter. Cut from centre to edge, roll into cones, tuck in ends and rest for 15 minutes.
5. 5Gently roll flatbreads again and cook in a lightly oiled hot pan for 2–3 minutes per side. Brush with remaining butter and keep soft under a cloth. Serve with curry.