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Oldskooler68
Roti with chicken
Roti with cumin, chicken fillet, onion, tomato, nandan masala, potatoes and garter.
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Ingredients
- 5 toe garlic
- 250 g self raising flour
- Tl salt
- 11 el peanut oil
- 2 tl ground cumin djinten
- 150 ml lukewarm water
- 500 g chicken fillet
- 2 onions
- 2 tomatoes
- 40 g nandan masala bag 80 g
- 1 chicken stock cube
- 250 ml water
- 1 Adjuma pepper Madam Jeanette pepper
- 300 g sticking potato
- 4 medium sized egg
- 1 forest garter
Kitchen Stuff
Directions
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Make the roti pancakes: finely chop the garlic.
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Mix the self-rising flour with salt, peanut oil, garlic, ground cumin and water.
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Knead into a cohesive dough and leave covered until use.
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For the masala chicken filling, cut the chicken into cubes of 3 cm. Heat the peanut oil in a skillet and fry the chicken for 5 minutes on a high heat.
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Meanwhile, cut the onions, cut the garlic finely and cut the tomatoes into cubes.
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Scoop the chicken with a slotted spoon from the pan onto a plate. Fry half of the onion and the garlic in the remaining shortening 1 min.
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Add the masala herbs and the rest of the ground cumin and fruit 30 sec. with it.
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Add the tomato cubes, the stock cube and the water and bring to the boil while stirring.
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Add the chicken and pepper to the sauce and leave to simmer with the lid on the pan over low heat for 40 minutes. Change regularly.
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Meanwhile, peel the potatoes and cut into pieces of 2 x 2 cm. Add the last 20 minutes to the masala chicken.
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In the meantime, boil the eggs for 6 minutes. Scare under cold running water and peel them.
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Dust your hands with flour and form 1 ball per person of the roti dough. Press each ball flat and roll out with a rolling pin into a circle with ∅ 24 cm.
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Heat a frying pan and brush with a ½ tbsp peanut oil. Put the roti in the pan and brush the top with ½ tbsp peanut oil.
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Fry the roti in 3 min. Golden brown and done. Turn halfway and brush the roti again with a ½ tbsp peanut oil.
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Repeat with the rest of the dough.
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Meanwhile, cut the garter into 2 cm pieces. Heat the rest of the oil in a stirring stir fry the rest of the onion 1 min.
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Add the garter and the water and stir fry 8 min.
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Remove the pepper from the masala chicken. Serve the chicken, garter and boiled eggs on the roti.
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Nutrition
990Calories
Sodium0% DV1.175mg
Fat88% DV57g
Protein92% DV46g
Carbs23% DV70g
Fiber28% DV7g
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