Chicken Curry with Roti
⏳ Time
25 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Chicken Curry with Roti
Ingredients
- Ground coriander - 0.4 oz
- Onion - 1.8 oz
- Mild Chili Spice - 1 piece
- Cilantro - 0.1 oz
- Sugar - 0.2 oz
- Garlic - 5 cloves
- Grated Ginger Root - 0.7 oz
- Coconut Milk - 3 fl oz
- Poultry - 12.7 oz
- Tikka Masala - 1.1 oz
- Chicken Broth - 3 fl oz
- Potato - 4.2 oz
- Fresh basil leaves - 1.8 oz
- Roti - 5 pieces
- Red Curry Powder - 0 oz
- Ghee - 0.7 oz
- Safflower Oil - 0 fl oz
Step by Step guide
Step 1
Place the roti in the freezer for 15 minutes; peel and dice the potato into small cubes, peel and finely chop the onion, crush, peel and coarsely chop the garlic, peel and finely chop the ginger, slice the chili pepper lengthwise, and finely chop half of the chili pepper.
Step 2
Cut the chicken into large pieces and tear the cilantro by hand.
Step 3
In a hot skillet, add ghee, add the chicken, season with salt and pepper, and fry on high heat for 1 minute without turning, add the onion and potato, and continue frying, stirring, for another 2 minutes.
Step 4
Add coriander, curry, garlic, ginger, and chili pepper, fry for another 30 seconds, add sugar, tikka masala, coconut milk, bring to a boil, and simmer on low heat for 2 minutes.
Step 5
Pour in the broth, bring to a boil, and simmer on low heat for 7 minutes, until the potato is cooked, and taste for salt.
Step 6
Add the spinach, stir, remove from heat; fry the roti in a dry heated skillet until golden brown for 1 minute on each side.
Step 7
Sprinkle with cilantro and serve with the roti.
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