This chicken curry with homemade rotis serves 8.
You’ll need:
- 3 onions, finely chopped
- 1 tin peeled and chopped tomato
- 1 chilli, finely chopped
- 4 whole cloves
- 4 cardamom pods
- 2 whole cinnamon sticks
- 2 teaspoons roasted masala
- 1 level tsp turmeric
- 1 kg free-range chicken breasts, cubed
- 3 medium to large potatoes, peeled and cubed
- 10 baby marrows
- Two handfuls of fresh coriander (optional)
For the rotis:
- 3 cups of cake flour ¼ cup of sunflower oil
- Salt
- ½ cup of water
- 50 g butter
To make the curry:
Brown the onions in some oil, add the canned tomato and chilli, and cook for a few minutes. Add the spices and oneand- a-half cups of water and cook for a few minutes. Toss in the chicken and potato cubes and cook for about 20 to 25 minutes, stirring occasionally. Add the marrows in the last 10 minutes so they don’t lose their crunch. Add a handful of chopped coriander five minutes before serving and the rest as you serve.
To make the rotis:
Mix the flour, oil and salt until crumbly. Add half a cup of cold water and mix until dough is formed. Roll out the dough into a two-centimetre-thick sheet. Butter the sheet and roll into a tight tube. Refrigerate for an hour in an airtight container. Cut into five-centimetre-thick portions and roll out each portion into a centimetre-thick disc. Fry one at a time in a tablespoon of oil in a frying pan on moderate heat for about two minutes a side until brown and slightly crispy.
Tip:
Make the rotis before you go on your trip.
