Roti with curry chicken and green beans

Peel the potatoes and cook the potatoes in little water with salt in about 20 minutes until done.

Meanwhile, peel the rest of potatoes and cut into wedges (and store until used in water).

Slice the garlic. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.

Cut the pepper very finely. Puree in the food processor or mortar ⅓ of the garlic, half the red pepper and the cumin.

Cut the chicken fillet into cubes (and store until used in the refrigerator).

Chop the onion. Remove the stalk and the tip of the green beans. Drain the potatoes and puree.

Stir in the garlic puree and a pinch of salt.

In a bowl, knead the flour with a pinch of salt, the water and the oil into a smooth dough. Let the dough rise for 10-15 minutes.

Heat in a stirring oil and stir-fry ¼ of the garlic, half of the onion, the bouillon tablet and the curry powder.

Spoon the potato wedges and the green beans through them and let them simmer gently with the water in about 30 min. Covered, stirring regularly.

Heat the oil in a stir-fry pan. Fry the rest of the garlic, onion, pepper, curry powder, bouillon tablet and the tomato paste about 1 min.

Fry the chicken for about 2 minutes and let it simmer slowly in about 15 minutes. Season with salt.

Divide the dough into 8 balls. Make a hole in the middle, fill each dough with mashed potatoes and fold the dough around the filling.

Sprinkle the counter and the rolling pin with the flour and roll out the dough balls to a thin, round diameter of approx. 17 cm.

Fry the rotis one at a time in a dry frying pan with non-stick coating until they start to spice. Turn around and bake the bottom approx. 1 min.

Spread the curry chicken and the green beans over plates. Place the roti next to it.