In Home Chefs Club, How Tos, Inspiration, Recipes

Prep time: 45 minutes

Cooking time: 45 minutes

Total time: 1 hour 30 minutes

Serves 6-8


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


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.

Recent Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt