Easy Chicken Curry with Roti Bread
ready in: 1-2 hrs
recipe id: 783
cook method: oven, stovetop
6 skinless, boneless chicken breast halves, cut into strips
1/4 cup olive oil
2 large onions, diced
1/3 cup curry powder, or to taste
1 1/2 cup plain flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoon lard or shortening
3 tablespoons water
Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder.
Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
For Roti Bread: Roti bread looks like a flour tortilla, and you can use tortillas to make rotis. This recipe contains leavening so is lighter and more traditional.
Do not use butter or margarine in place of the lard. Shortening can be used if necessary but lard is preferred.
Mix the dry ingredients thoroughly, then work in lard and add enough water to make a soft but not sticky dough. Cover and let rise for an hour.
Divide dough into serving pieces, then roll out to 8-to 12-inch circles and cook individually in a heavy ungreased but well seasoned cast iron or nonstick skillet for about two minutes on each side. They should just start to brown.
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