Chicken Curry and Roti Recipe

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Chicken Curry and Roti
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Ingredients
18
Count
Nutrition
1797
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. PREP:.
  2. Cut the chicken into bit size pieces. Add garlic and mix into chicken.
  3. In a separate bowl mix all of the spices and curry powder together (but not the bay leaves). Slowly add spice mixture into chicken/garlic while mixing by hand to ensure even coverage. Set the mixed chicken aside to sit for a while while you make the Roti.
  4. ROTI:.
  5. Boil water and let the water cool until you can handle it with your hands (you'll be kneading the Roti dough).
  6. Mix 4 cups of flour with the salt and then add the hot water until it is moist but not sticky. You want the consistency of a flat dough that will be rolled out using a wooden rolling pin.
  7. Take a little more than half a stick of room temperature butter and add it to the flour and water mixture. This will keep the dough from sticking to your hand and itself.
  8. Use judgment for rolling consistency. Flour flat surface and rolling pin and form dough into balls. Roll balls out to flat and thin consistency, about 6-7 inches. Heat up your frying pan to medium-high heat.
  9. (Note: Sometimes, I do this using two pans to make it go faster). Take a paper towel and use oil to rub onto pan before each roti that you cook. The roti will form small brown spots on each side when done. Do not overcook, it should never be stiff. When done in the pan, put on a plate lined with paper towels and cover with a dish towel to keep it warm.
  10. After my Roti is done, I begin with the curry - although you can always do both at the same time too.
  11. CURRY:.
  12. Pour just enough oil to cover the bottom of a large pot. Place 4 bigger bay leaves into the pot and warm oil on medium for a few minutes (before the bay leaves turn brown).
  13. Turn heat to high and add chicken. Cook at high heat stirring every minute for 10 minutes, then turn to medium/medium low heat. Use your judgment when cooking at high heat because you don't want the chicken to stick or burn. If the pot is lacking any liquid from the high temperature, add small amounts of water or chicken stock. As the chicken cooks longer, the juices are released. Use your judgment.
  14. 5 minutes after turning the heat from high to medium/medium low, add the cubed potatoes and eggplant. When potatoes are done, the curry is done. Make sure the eggplant is dissolved into the curry.
  15. You're all finished! Use the curry to scoop up your meal; no silverware required!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1797.44 Kcal (7526 kJ)
Calories from fat 1168.18 Kcal
% Daily Value*
Total Fat 129.8g 200%
Cholesterol 258.25mg 86%
Sodium 2920.43mg 122%
Potassium 997.41mg 21%
Total Carbs 122.74g 41%
Sugars 5.31g 21%
Dietary Fiber 18.73g 75%
Protein 38.87g 78%
Vitamin C 4.2mg 7%
Vitamin A 0.5mg 18%
Iron 11mg 61%
Calcium 399.7mg 40%
Amount Per 100 g
Calories 339.5 Kcal (1421 kJ)
Calories from fat 220.65 Kcal
% Daily Value*
Total Fat 24.52g 200%
Cholesterol 48.78mg 86%
Sodium 551.61mg 122%
Potassium 188.39mg 21%
Total Carbs 23.18g 41%
Sugars 1g 21%
Dietary Fiber 3.54g 75%
Protein 7.34g 78%
Vitamin C 0.8mg 7%
Vitamin A 0.1mg 18%
Iron 2.1mg 61%
Calcium 75.5mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 46
    Points
  • 49
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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