Roti with chicken

Make the roti pancakes: finely chop the garlic.

Mix the self-rising flour with salt, peanut oil, garlic, ground cumin and water.

Knead into a cohesive dough and leave covered until use.

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.

Meanwhile, cut the onions, cut the garlic finely and cut the tomatoes into cubes.

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.

Add the masala herbs and the rest of the ground cumin and fruit 30 sec. with it.

Add the tomato cubes, the stock cube and the water and bring to the boil while stirring.

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.

Meanwhile, peel the potatoes and cut into pieces of 2 x 2 cm. Add the last 20 minutes to the masala chicken.

In the meantime, boil the eggs for 6 minutes. Scare under cold running water and peel them.

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.

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.

Fry the roti in 3 min. Golden brown and done. Turn halfway and brush the roti again with a ½ tbsp peanut oil.

Repeat with the rest of the dough.

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.

Add the garter and the water and stir fry 8 min.

Remove the pepper from the masala chicken. Serve the chicken, garter and boiled eggs on the roti.