Cape Malay Chicken Curry with Roti

Ingredients:

For the Curry:

• 2 tbsp vegetable oil or ghee

• 1 large onion, finely sliced

• 2 garlic cloves, minced

• 1-inch ginger root, grated

• 2 tsp curry powder (mild or medium)

• 1 tsp ground turmeric

• 1 tsp ground coriander

• ½ tsp cinnamon

• ½ tsp chili flakes (optional for heat)

• 1½ lbs (700g) bone-in chicken thighs, skin removed

• 2 medium potatoes, peeled and cubed

• 1 cup diced tomatoes (fresh or canned)

• 1 tsp sugar

• Salt and black pepper to taste

• 1 cup chicken broth or water

• ½ cup coconut milk (optional, for richness)

• Fresh cilantro, for garnish

For Quick Skillet Roti:

• 2 cups all-purpose flour

• 1 tsp salt

• 1 tbsp oil

• ¾ cup warm water (as needed)

Instructions:

Step 1: Prepare the Roti Dough (Resting Stage)

1. In a bowl, mix flour and salt. Add oil and gradually mix in warm water until a soft dough forms.

2. Knead for 2–3 minutes, cover, and let rest while you prepare the curry.

Step 2: Cook the Curry in Nutri-Stahl Large Skillet

1. Heat oil in the Nutri-Stahl Large Skillet over medium heat.

2. Add sliced onions and sauté until golden. Stir in garlic, ginger, and spices—cook for 1–2 minutes until fragrant.

3. Add chicken thighs and brown lightly on both sides.

4. Stir in cubed potatoes, diced tomatoes, sugar, salt, and pepper.

5. Pour in chicken broth and bring to a simmer.

6. Cover the skillet and cook on low for 30–35 minutes, stirring occasionally. Add coconut milk in the last 10 minutes if using.

7. Simmer uncovered at the end if sauce needs thickening.

Step 3: Cook the Roti

1. Divide dough into 6 balls. Roll each into a thin circle.

2. Heat a dry section of the skillet or a separate pan over medium heat.

3. Cook each roti 1–2 minutes per side until golden spots appear. Brush lightly with oil or ghee if desired.