CHICKEN CURRY ROTIS WITH RAITA
YIELD: Makes 12
INGREDIENTS
CHICKEN CURRY ROTIS
- 90 ml (6 Tbsp) Oil, for frying
- 400 g (4 small) Onions, chopped
- 100 g (1 sachet) Chicken Curry R/P (08436020)
- 300 g (3 medium) Carrots, diced
- 600 g (3 large) Potatoes, cubed
- 1.25 L (5 cups) Water
- 800 g Chicken, cooked, shredded
- 20 g (4 Tbsp) Fresh coriander, finely chopped
- 1.2 kg (12) Rotis
RAITA
- 375 g (1½ cups) Yoghurt, plain
- 150 g (½ medium) Cucumber, finely diced
- 20 g (4 Tbsp) Fresh coriander, finely chopped
METHOD
1. Heat the oil in a large pot and fry the onions until soft and transparent. 2. Add the Chicken Curry R/P, carrots, potatoes and gradually add the water. 3. Bring to the boil, reduce heat and simmer for 30 - 35 minutes, stirring occasionally, until the potatoes and meat are tender and the sauce has thickened. Add the shredded chicken and heat through. 4. Gently mix the coriander into the curry. 5. Spoon ± 200 g of filling into each roti and roll to enclose the filling. 6. For the raita: Mix all the ingredients together and serve together with the chicken curry rotis.