Chicken Curry with Rotti Flatbreads

4 servings

25 minutes

Chicken curry with roti bread is a classic dish of Indian cuisine that embodies a wealth of flavors and aromas. Tender pieces of chicken soaked in a golden blend of spices, coconut milk, and fragrant herbs create a rich, slightly spicy and sweet taste. The roti bread, crispy on the outside and soft on the inside, perfectly complements the curry, allowing one to enjoy every nuance of the dish. Its origins date back centuries, reflecting the traditions of Indian cooking where spices play a key role. This dish is suitable for both everyday dinners and festive tables, warming and filling with coziness. It pairs perfectly with fresh cilantro and spinach, adding lightness and freshness to the flavor.

Energy value per serving

• Calories: 850.9
• Proteins: 35.9g
• Fats: 30.1g
• Carbohydrates: 110.4g

Ingredients

• Fresh cilantro (coriander): 10 g
• Onion: 50 g
• Chili pepper: 1 pc
• Coriander: 2 g
• Sugar: 5 g
• Garlic: 5 clove
• Ginger root: 20 g
• Coconut milk: 100 ml
• Chicken: 360 g
• Tikka Masala: 30 g
• Chicken broth: 100 ml
• Potato: 120 g
• Fresh spinach leaves: 50 g
• Roti flatbread: 5 pc
• Yellow curry powder: 1 g
• Melted butter: 20 g
• Sunflower oil: 20 ml

Cooking steps

1. Put the flatbreads in the freezer for 15 minutes; peel and dice the potatoes into small cubes, chop the onion finely, crush and coarsely chop the garlic, finely chop the ginger, slice the chili pepper lengthwise, and finely chop half of the chili pepper.

   Required ingredients:

   • Potato: 120 g
   • Onion: 50 g
   • Garlic: 5 clove
   • Ginger root: 20 g
   • Chili pepper: 1 piece

2. Cut the chicken into large pieces, tear the cilantro by hand.

   Required ingredients:

   • Chicken: 360 g
   • Fresh cilantro (coriander): 10 g

3. Add melted butter to a hot skillet, place the chicken, season with salt and pepper, and fry on high heat for 1 minute without flipping. Then add onion and potato and continue frying while stirring for another 2 minutes.

   Required ingredients:

   • Melted butter: 20 g
   • Chicken: 360 g
   • Onion: 50 g
   • Potato: 120 g
   • Sugar: 5 g

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 for 2 minutes.

   Required ingredients:

   • Fresh cilantro (coriander): 10 g
   • Yellow curry powder: 1 g
   • Garlic: 5 clove
   • Ginger root: 20 g
   • Chili pepper: 1 piece
   • Sugar: 5 g
   • Tikka Masala: 30 g
   • Coconut milk: 100 ml

5. Pour in the broth, bring to a boil and simmer on low heat for 7 minutes until the potatoes are cooked, taste for salt.

   Required ingredients:

   • Chicken broth: 100 ml
   • Sugar: 5 g

6. Add spinach, mix, remove from heat; fry the flatbreads in a dry heated pan until golden brown for 1 minute on each side.

   Required ingredients:

   • Fresh spinach leaves: 50 g
   • Roti flatbread: 5 piece

7. Sprinkle with cilantro, serve with flatbreads.

   Required ingredients:

   • Fresh cilantro (coriander): 10 g