Ingredients
Equipment
Method
- Heat a splash of vegetable oil in a large skillet over medium heat.
- Add the chicken pieces and brown on both sides; then set aside.
- In the same pan, sauté onions until translucent.
- Toss in the garlic and ginger followed by the spices; stir for about 30 seconds.
- Add the tomatoes, broth, and sugar, then return the chicken to the pan.
- Let the curry simmer gently while you prepare the other components.
- Mix flour and salt in a bowl for the roti.
- Gradually add warm water and oil, kneading until smooth and elastic.
- Divide the dough into small balls and roll each into thin circles.
- Heat a nonstick pan and cook each roti for 1–2 minutes per side until puffed.
- In a bowl, combine grated cucumber, Greek yogurt, lemon juice, salt, and pepper for the yogurt sauce.
- Mix well and chill until serving time.
- Serve the curry with roti and yogurt sauce.
Nutrition
Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg
Notes
This dish is perfect for intensifying your culinary skills and delighting your guests. A must-try for curry lovers!
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