How to Prepare Appetizing Chicken Curry With Roti

Delicious, fresh and tasty.

Chicken Curry With Roti. (The roti is a flat unleavened bread that is used to eat the curry). This is definitely spicy and can be quite time consuming to make. However, after growing up with this dish through the years, it's worth it.

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Ingredients of Chicken Curry With Roti

  1. It's 1 kg of Chicken (Bone-In) OR 12 Drumsticks.
  2. You need 2 of Medium Onions (Roughly Chopped).
  3. It's 2 of Medium Tomatoes (Roughly Chopped).
  4. It's 2 Tablespoons of Ginger Paste.
  5. Prepare 2 Tablespoons of Garlic Paste.
  6. It's 2 Teaspoons of Kashmiri Mirch Powder.
  7. You need 2 Teaspoons of Degi Mirch Powder.
  8. You need 1 Teaspoon of Turmeric Powder.
  9. It's 1 Teaspoon of Cumin Seeds.
  10. It's 3 Tablespoons of Chicken Curry Masala (I used MDH Brand).
  11. It's 2-3 Tablespoons of (I used Canola Oil).
  12. You need of As per taste Salt.
  13. It's of For the Rotis:.
  14. It's 2 Cups of Whole wheat flour.
  15. It's 1 of Cup/As required Water for the Dough.
  16. You need 1/2 Teaspoon of Oil.

Delicious served with flat breads and rice. Chicken Curry is a very popular dish in Malaysia. People love it so much that they serve it daily as well as during celebrations. I used a mild madras curry powder but feel free to use any you like.

Chicken Curry With Roti instructions

  1. To make the Chicken Curry:.
  2. Wash the Chicken in a colander. Shake off the excess water. Make gashes on the drumsticks or prick all the pieces with a fork..
  3. Heat oil in a large nonstick skillet. Tip in the Cumin Seeds. Sauté the onion until golden. Add the Ginger & Garlic Paste. Cook for 2 minutes..
  4. Add the Tomatoes. Cook covered over medium heat until soft & mushy, stirring occasionally. Add the Chicken. Cook on high heat for about 10 minutes. Add the Salt, Kashmiri Mirch, Degi Mirch & Turmeric..
  5. Cook over medium heat until oil separates. Add 1 to 2 cups of water depending upon the desired consistency of the gravy. A medium consistency is perfect..
  6. Cook covered over low heat until the Chicken is tender. Garnish with fresh chopped Coriander greens..
  7. Serve hot with Roti/Parantha/Naan/Rice. Happy Cooking! 👩🏻‍🍳👨🏻‍🍳.
  8. (B) To make the Dough:.
  9. Combine the four & 1 teaspoon cooking oil in a large bowl. Make a well in the middle.Add a little water. (Add water little by little as required). Make a pliable dough. Keep it covered until you are ready to cook..
  10. (C) To make the Rotis:.
  11. Make lemon sized balls of the dough. Flatten between your palms to make thick disks..
  12. Dredge in dry flour & roll out about 6 inches in diameter with minimal & equal pressure with the help of a rolling pin..
  13. Place on a hot Tawa/Griddle or Pan. Roast for a couple of minutes flipping a few times..
  14. When light brown spots appear on top of the Roti. Place it on top of a Roti ring or directly on open flame with the help of tongs. Cook until the Roti fluffs up..
  15. Remove on a plate lined with a paper napkin. Apply Desi Ghee if you wish to. Make the rest of the Rotis the same way..
  16. .

I suppose a Malaysian curry powder would be the most authentic. As for the red chilli, feel free to adjust according to how much spice you can take. Add chicken broth, coconut milk and chickpeas to the pot and bring to a boil. Let ingredients simmer for about an hour or until sauce thickens. Add a scoop of the curried chicken to the center of the roti and fold all sides over the filling to form a neat square.