Chicken Roti Recipe - Serves 6-8

Chicken Roti Recipe

From 484 to 645 calories each serving

Taste Rating = 8     Heat Rating = Mild


4 tablespoons (60ml or 2 fl oz) vegetable oil
1 medium onion, peeled and finely chopped
4 garlic cloves, peeled and crushed
1 jalapeno chilli with seeds removed, finely chopped
1kg (2 lb) skinless chicken thighs
3 tablespoons (45ml) curry powder
1L (35 fl oz) water
3 cups (375g or 13 oz) plain flour
3 tablespoons (45ml) baking powder
1/2 teaspoon (2.5ml) salt
1 cup (250ml or 8 fl oz) water
5 tablespoons (75ml) vegetable oil


Heat the 4 tablespoons of oil in a large frying pan over a medium heat (you need one with a lid)
Once the oil is hot enough, add the onion, garlic and chilli and stir-fry for 5 minutes
Add the chicken and mix well
Add the curry powder, mix well and stir-fry for 3 minutes
Add about 750ml (26 fl oz) of the water and mix well (add more of the remaining water if you need it later)
Bring to a simmer, reduce the heat to simmer, cover and cook for 45 minutes, stirring now and again
Remove the lid, turn up the heat a little to get a good simmer and simmer for 15 minutes, stirring now and again, whilst the sauce thickens
Remove the chicken thighs from the sauce and cut the meat off the bone - keep cooking the sauce whilst you are removing the meat, stirring now and again
Put the meat back into the frying pan, cover and cook for 3 minutes, stirring regularly
Remove the frying pan from the heat and set aside
Sift the flour, baking powder and salt into a large mixing bowl and mix well
Add most of the cup of water to the bowl and mix the contents into a dough, adding more of the water if necessary
Knead the bowl for 15 minutes and then leave for 30 minutes to let the dough rest
Need the dough for 2 more minutes and then split the dough into 4 equal sized pieces
Roll the dough into balls
Take one of the dough balls and put it on a flat, floured surface
Use a rolling pin to roll the dough into a thin circle with a diameter of 20cm (8 inches)
Repeat the above with the other 3 balls of dough
Preheat the oven to about 80C (175F) so you can keep the cooked roti warm
Add 2 tablespoons (30ml) of the vegetable oil into a large clean frying pan and heat over a medium heat (once you start cooking the roti, use as much of the vegetable oil that you need to cook them but 5 tablespoons of oil should be enough)
Once the oil is hot enough, add one of the roti, dribble a little oil on the roti and spread the oil over the roti (with a fork or the back of a spoon) and cook until the roti is rising and mottled (1 1/2 - 2 minutes)
Turn over the roti and cook until the roti is rising and mottled (1 1/2 - 2 minutes)
Remove the roti, put it on some kitchen paper and dab with kitchen paper to remove the excess oil
Put the roti in the oven to keep warm
Repeat the above cooking steps with the other 3 roti
Remove the roti from the oven and place on a flat surface
Spoon the cooked chicken from the frying pan and spread it evenly on all of the roti
Roll the roti up into a wrap, cut into 2 pieces and serve warm with some hot sauce

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Recipe submitted on 11 October 2008