Chicken Curry and Roti

Recipe by Tumi Mogoai

INGREDIENTS
250g chicken breasts, cut into cubes
Curry paste (ingredients below)
3 tbsp Excella oil + 3 tbsp for rotis
1 cup flour
1/3 cup boiling water
Fresh coriander for garnish
 
Curry paste
3 red chillies, deveined and deseeded
2 large clove garlic, peeled
2 knob ginger (size similar to garlic) peeled
3 tbsp curry powder
2 tsp cumin seeds
2 tsp cardamom, deseeded
2 tsp coriander seeds
2 tsp oil (more if you want it runnier)
METHOD
For the paste:
In a pestle and mortar, add all your ingredients except the curry powder and beat the mixture to form a thick paste. Add 1 tsp oil to loosen the mixture. Once fully mixed add the curry powder and stir until fully incorporated. Set aside. Mixture can keep for up to 1 week in the fridge.
For the chicken:
Using half of the curry paste, marinade the chicken in a bowl for at least 2 hours.
To begin cooking, add the remaining 2 tbsp of oil to your pot followed by the remaining curry paste. Cook on medium heat for about 3 min before adding your chicken. Fry it off for about 5 minutes before covering with a lid and reducing the heat to low. Cook the chicken for 30-35 minutes in its own liquid. Add water if you’d like the sauce to be more runny.
 
For the roti:
Start making the roti’s about 10min before serving.
Put your flour in bowl and add the boiling water a little at a time until dough is pliable and easy to roll. Flour your surface and roll out each roti to your desired thickness then toast each side in a greased pan (using the other 3 tbsp of oil you set aside). Once cooked, removed from the pan and make sure to cover the roti’s with a damp kitchen towel to keep them from drying out. 
 
Serve the curry in the roti or on the side with raita and garnish with fresh coriander.