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Durban Chicken Curry with Homemade Rotis

Durban Chicken Curry with Homemade Rotis

Taken from Munch by Hein Scholtz.

I love this curry because it’s so easy. I like to make my own rotis and eat it with my hands!

INGREDIENTS

  • 1½ cups cake flour
  • ½ cup warm water
  • pinch of salt
  • sunflower oil
  • 2 medium potatoes, peeled and diced
  • 2 medium onions, peeled and diced
  • 3–4 tsp Durban curry spice mix, or a pre-prepared paste (add more if you are adventurous!)
  • 4 chicken breasts, cubed
  • 1 Tbsp butter
  • 2 x 410 g cans tomato purée
  • 1 cup full-fat Bulgarian yoghurt
  • extra spices to taste
  • 2 tsp brown sugar

METHOD

  1. Mix the flour, water and salt to form a dough – add more water if the dough is too dry (a little at a time). Leave to rest until the curry is almost done.
  2. Heat 2 Tbsp sunflower oil in a large saucepan and fry the potatoes, onions and curry spice over medium heat for 5–7 minutes.
  3. Add the chicken and butter and fry for 2 minutes – add more butter if the pan gets sticky.
  4. Add the first can of tomato purée and the yoghurt. Simmer for about 5 minutes, stirring continuously. Add more tomato purée and extra spices at your discretion, depending on how creamy you want the sauce. Add the brown sugar. Turn to the lowest heat level and simmer slowly for at least 40 minutes to allow the spices and flavour to develop.
  5. Divide the dough into 6 balls. Use your hands to flatten each ball into a circle then roll it out so it just barely fits into your largest frying pan. Make the dough as thin as possible, without tearing it.
  6. Heat 1 tsp sunflower oil in the pan over a very high heat and then add a roti. Smear the leftover oil on the teaspoon over the surface of the roti. It should puff up a little bit.
  7. Cook for about 1 minute and then turn over to cook the other side. The roti should be nicely browned but not burnt. Keep the cooked rotis warm and moist in a container with a lid as you cook the rest.
  8. Serve the curry with the rotis. For an authentic experience, tear the rotis into pieces and use these to scoop up the curry with your hands.

TIP

To highlight the spices and soothe the tongue, serve with cooling sambals like a chopped tomato and mango salsa or pickled beetroot.

Click here for more information on Munch.


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