Chicken Roti – Making it Easy

roti - Better than the Original

I really like to have a Roti on Saturday. The are not that difficult to make, let me tell how…

roti - Better than the Original

The way I make a chicken roti is not too difficult. There are different variations, depending on the country preference. But for me, I like to keep it simple by basically just making a chicken curry and putting it into a Roti shell… just writing about it makes me feel like eating one!

Let me tell what you need and how to make it…

Roti Ingredients

Meat

  • Chicken leg (with the Bone)
  • Chicken thigh (Boneless)

Produce

  • 1 tsp Garlic
  • Onion (diced)
  • Tomato (diced)
  • Potatoes (diced)

Baking & Spices

  • 3 tbsp Curry powder
  • 1 tsp Salt
  • 2 tbsp Seasoning, green

Oils & Vinegars

  • 3 tbsp Vegetable oil or Coconut oil
  • 3 tbsp of Vinegar

Liquids

  • Hot Water (Boiled)

How to make a Roti

Roti - Better than the Original - BttO

First step is to make the curry

Don’t get too worried about the how much Tomato, Onion or Garlic you put it. I usually just use 1 or 2 Tomatoes and Onions depending on the size.

Start by heating up a pan, then put in the Curry powder. Depending how strong you want the curry to taste, you can add more or less – you can always add more at the simmering stage. The heat of the pan, will bring the flavour out in the curry power.

Then add the oil to the pan, but don’t let the pan get too hot. Then add the onions. I keep the heat about medium so I make the onions sweat a bit – I do this until they get a bit soft. Then add the Tomatoes.

Next add the chicken thighs and Leg and a bit of vinegar or lemon juice. The chicken leg with the bone and the skin will add a nice flavor (if you have chicken stock, you can add that as well).

Cook the chicken until the thighs start to look like they are colored on the outside, then add the some boiling water and the diced up potatoes or a can of chick peas (which is optional – I find it adds to the amount of curry and can save you from buying more chicken). I usually just pour in enough boiling water to cover the chicken. Then bring to a boil.

Once the water is a constant boil, turn down the heat so food is simmering in the pan. Now you just let it simmer so that the chicken and potatoes finish cooking and the water reduces to create a thick sauce. You can leave the lid off, to help the fluids reduce and becomes thicker and remember to stir occasionally. so the meat and potatoes don’t get stuck to the bottom of the pan.

That’s the curry part!

Now its time to put the Curry in the Roti shell

Once you are ready make the Roti. Heat a pan to medium to low and put the Roti shell in so that it heats up and becomes easy to fold. Add the curry with a serving spoon to the middle of the Roti and then fold the shell around the curry.

How to fold the Roti shell
Tips
  1. Make sure not to put too much sauce in the roti shell – it will become too soggy
  2. Don’t put too much curry chicken in the Roti or it will be  difficult to fold shell.
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