Roti Recipe

This is one of my favorite dishes.
It is officialy an Indian dish, and Roti normally would refer to a tortilla-like bread made with chick peas etc. However, in the Netherlands Roti is used to refer to a dish with this tortilla-like bread, along with a curry of sweet potato, chicken or other meat (though usually chicken, either boneless, cubed chicken filets or fried chicken), usually also served with a curry egg and a side dish of kouseband or yardlong beans.

Here for a bento example of what it should look like a little bit:

Ingredients (serves 4)

- 4 roti (if you’re a big eater you might want to add more…);
- 750 grams of boneless, skinless chicken, cubed, not too small;
- 4 to 6 sweet potatoes, depending on the size;
- curry massala (Chan’s);
- 4 tomatoes in chunks;
- 3 large onions, or 4 to 5 smaller onions;
- 3 strings of kouseband/yardlong beans;
- 6 cloves of garlic;
- 4 eggs, hardboiled;
- 4 bouillon (stock) cubes, pref. chicken flavoured;
- 2 Mme. Jeanette peppers, if you can’t find these, habanero peppers will do too;
- oil;
- a big frying pan.

* Cube the chicken, not too small, and mix in a bowl with 3 tablespoons of (olive)oil and 3 tablespoons of the curry massala mixture. Leave it to marinate in the fridge for about half an hour.
* Set water to boil for the potatoes. Peel the potatoes and cut them into big chunks, add to the boiling water and cook for about 7 to 10 minutes, after they’ve cooked, drain with some cold water to prevent them from keeping cooking.
* If you haven’t boiled your eggs yet, now is the time to hardboil them in about 15 minutes.
* Cut the beans in pieces of about 5 cm (cut the ends) and wash them, peel and slice the onions in rings, then halve the rings. Peel the garlic cloves and press them with a garlic press, save on a plate or something for now.
* On a high fire heat (olive)oil in your big pan, and sautée the chicken cubes until slightly coloured and no longer white on the outside. Lower fire, add half of the onions, all of the tomatoes and let simmer for a while. After about three to five minutes add half of the pressed garlic, the Mme. Jeanette peppers (don’t cut them! they go in whole) and carefully add the sweet potatoes. After mixing well, crumble two of the bouillon/stock cubes and add to the mixture. Let simmer on low fire for about 5 minutes, but keep stirring.
* On another fire, heat (olive)oil, add the other half of the onions, and sautée for a minute, add the beans and the rest of the garlic. crumble 2 bouillon/stock cubes above the onion/beans mixture and mix well. If you like it spicy you can add some sambal to taste, if you can’t get sambal, small chopped chili’s could work, or you could add a little bit of gochujang (the Korean equivalent of sambal). Let this cook for about five minutes, then remove from fire and keep warm somehow (tinfoil usually does the trick for me)
* After this stirr the chicken/potato and see if the tomato has fully dissolved yet. If so add another 3 to 4 table spoons of the curry massala and mix well. Carefully add the eggs, make sure not to break them, and cover them in the curry. Let set for another 3 to 5 minutes. Remove the Mme. Jeanette peppers and throw them away, or if you like things really really spicy you can by now slice one of them in small rings and add it to the mixture. I usually don’t do this, though I’m used to quite some hot and spicy food, this is too much of a good thing for my taste.
* During this time prepare the roti, if you have them storebought, they will probably go in the microwave for about 2 minutes.

* Serve the roti, the yardlong beans and the chicken/potato curry mixture and enjoy!
A simple salad of tomato and cucumber is usually good with this ^^