Roti Chicken

My sister is home visiting from India so in her honour I decided to make her an Indian meal becuase I know that she is missing her 'home' and her husband.  She said that it was nice although she did say that it was not Roti but rather Parata.  So if you are making this dish be aware that the name is wrong.  I think that this dish turned out really nice.  It was flavourful without being to spicy.  Only one out of the six of us would not eat it and that child would not even try it so I do not consider that failure bucause if had had tried it he probably would have liked it.  The 'roti' was actually really nice and I would probable make that again as a side dish.  It was actually surpirsed at how much I liked it.

Roti Chicken

Roti Potatoes:
2 large chicken fillets (about a pound)
27 oz potatoes (750gr)
7 oz green beans
1/2 red chili pepper (or Madame Jeanette)
2 medium onions
4 garlic cloves
1 tbsp curry powder
1 1/2 tsp curry powder
pinch ground cumin (or djinten)
1 tbsp tomato paste
chicken stock cube
4 tbsp sunflower oil
1/2 cup + 2 tbsp water
pepper
salt
Roti pancakes:
(mashed potatoes)
2 garlic cloves
1/2 red chili pepper (or Madam Jeanette)
9 oz self rising flour
2 tbsp sunflower oil
1/2 cup + 2 tbsp lukewarm water
salt
Directions:
1.  Wash and pee 27 oz (750gr) potatoes.  About 1/3 of this I’m cutting up in coarse pieces; we’re gonna make mashed potatoes out of them.  Boil the 1/3 that you are using for mashed potatoes. 



2.  Cut the rest of the potatoes in slightly smaller pieces, rinse them and put them in a big bowl filled with cold water. Keep them there until we’re ready to use them.

3.  Cut up two medium onions.  Grate two garlic cloves, but keep the cloves separated.

4.  Wash 7 oz fresh, crispy green beans. Trim the ends and break them in half.
5.  Chop one chili pepper and combine with minced garlic and some cumin.  Chop the other chili pepper and set aside. 
6.  Cut the chicken in bit-size pieces.

7.  Drain the potatoes that you are cooking on the stove. Add the garlic and chili mix, a tiny knob of butter and mash them. Try to get them as lump-free as you possibly can. Season with a generous amount of salt and some pepper.
8.  Time to make the roti dough! Plunge 1 1/2 cup self rising flour in a bowl. If you don’t have self rising flour, here’s a great tip: for each cup of all-purpose flour, add 1 1/2 tsp baking powder and about 1/2 tsp salt. Instant self-rising flour.  Add 2 tbsp sunflower oil, 1/8 tsp salt and 1/2 cup + 2 tbsp lukewarm water to the flour. I’m using the dough hooks in my handmixer for this.  Knead until it’s a supple dough, put it in a bowl, cover the bowl with a clean cloth and let it rest for 15 to 30 minutes.
9.  Heat 2 tbsp oil, add half the chopped onions, 1 grated garlic clove and cook for about 3 minutes.

Add 1 1/2 tsp curry powder,  crumble up half the stock cube and add it. Cook for a minute while you drain the potatoes you’ve kept in the water until now. Add the potatoes and green beans, give it all a good stir and cook for another minute before pouring in 1/2 cup + 2 tbsp water in there as well.
Put the lid on and simmer, over low heat, for 10 minutes.

10.  In a large skillet, heat 2 tbsp sun-flower oil and add the remaining onions, garlic and chili pepper. Cook for 3 minutes before adding 1 tbsp curry powder, the remaining stock cube (crumble it) and 1 tbsp tomato paste. Cook for 1 minute to sweeten the tomato paste.
11.  Now is add your chicken and cook for a few minutes, until the chicken loses its rawness. Add the chicken mix to the potatoes and beans and stir.  Season the chicken and potatoes with a generous amount of salt and optionally some pepper. Put the lid back on and simmer for another 20 minutes, until the chicken and potatoes are well done.
12.  Divide your dough in 4 pieces. Sprinkle flour on top of your cutting board or counter top and form a ball out of each piece of dough. Push a hole in the middle.  Well, a hole, this looks more like a meteor crater. Put about 1 1/2 to 2 tbsp of the mashed garlic potatoes in the hole, and fold the dough around it.

Flatten the dough with your hand, sprinkle flour on top of it and roll it with a dough pin until you end up with a 1/4 inch pancake-ish type of construction. The mashed potatoes will do amazingly yummy things to the roti and the garlic and chili pepper will add loads of flavor.

13.  Pour some  oil in a hot skillet and place the roti in the skillet. Now brush the top of the roti with the sunflower oil from the skillet and cook until it starts to form bubbles on top. Flip it over and brush it with oil once more. After about 2 minutes you flip it over once again and give it an additional minute.
Make all the roti pancakes and keep them on a plate, covered with a cloth, until you’re done.
14.  Serve the roti with the chicken curry.  You use the roti like a spoon scooping up the chiken with the roti pancake.