Prep time: 45 minutes

Cooking time: 45 minutes

Total time: 1 hour 30 minutes

Serves 6-8

Ingredients

For the Roti:

520 g (4 1/3 cups) cake flour

500 ml (2 cups) water, just boiled

45 ml (3 Tbsp) vegetable oil

10 ml (2 tsp) cumin seeds

5 ml (1 tsp) salt

125 ml (1/2 cup) butter or ghee, melted

Flour for rolling

For the Chicken and Potato Curry:

2 onions, sliced

3 garlic cloves, minced

3 cm fresh ginger, peeled and grated

1 kg boneless chicken thighs, cut into 2 cm cubes

1 green chilli (optional)

10 ml (2 tsp) cumin seeds

15 ml (1 Tbsp) ground coriander

5 ml (1 tsp) leaf masala powder

2.5 ml (1/2 tsp) turmeric

3 fresh or dried curry leaves

1-2 tomatoes, finely chopped

2 potatoes, peeled and cubed about 2 cm

1 cinnamon stick

5 cardamom pods, crushed

160 ml (2/3 cup) water

125 ml (1/2 cup) plain full cream yoghurt

Lime juice, to taste

Salt, to taste

To serve:

Chutney of your choice

1 tomato, deseeded and finely diced

½ white onion, finely diced

10 ml (2 tsp) white wine vinegar

Coriander, chopped

Salt and pepper, to taste

Method

For the Roti:

Combine the flour, boiled water, vegetable oil, cumin seeds and salt. Mix until a dough forms; knead for about 5 minutes until smooth and elastic. Cover with cling wrap and set aside to rest for about 10 minutes.

Divide the dough in about 10-12 evenly sized balls. Dust the work surface with flour and roll each ball of dough to about 3-4 mm thick, fold in half and roll again, repeat this process and finally roll the roti out to about 3 mm thick.

Heat a heavy bottom or cast iron pan on a medium-high heat. Cook each roti for about 2-3 minutes per side until you have a nice colour on them. Brush with the melted butter or ghee as you go. Place the cooked rotis on a plate and cover with a clean kitchen towel.

For the Chicken and Potato Curry:

Heat a large pot with a knob of butter or ghee, add the cinnamon stick, cardamom pods and onions and sauté for about 3-4 minutes. Add the garlic, ginger and chicken, stir well and allow to brown slightly. Add the chilli (optional), cumin seeds, coriander, leaf masala powder and turmeric. Cook while stirring for a few minutes until fragrant. Add the tomatoes, potatoes, and a dash of water if needed.

Cook for about 30-45 minutes and finish with the yoghurt and lime juice. Season to taste.