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Ingredients
Chicken Curry on Indian Flatbread (Roti)
- Ingredients
- 600 grams Chicken breasts
- salt
- 3 tsps Curry powder
- 2 garlic cloves
- 350 grams Pineapple (canned)
- 50 grams roasted Peanuts
- 1 bunch scallions
- 2 Tbsps clarified butter
- 250 milliliters unsweetened Coconut milk (canned)
- freshly ground peppers
- 4 Roti (18 cm or 7 inches in diameter, from an Indian grocery, substitute wheat tortillas)
Cut the chicken breasts into bite-sized cubes. Season with salt, sprinkle with curry powder and mix well. Peel the garlic and cut into slices. Drain the pineapple and cut into 1-2 cm (approximately 1/2 inch) cubes. Chop the peanuts. Rinse and trim the scallions and cut the white and light green into about 3 cm (approximately 2 inch) long pieces.
Heat the clarified butter in a large pan and stir-fry the chicken for 2-3 minutes over medium heat. Add the garlic and pineapple and cook briefly. Pour in the coconut milk, bring to a boil and cook for 4-5 minutes over medium heat while stirring. Add the scallions and half of the chopped peanuts and season with salt and pepper.
Warm the roti in the convection oven set to 100°C (approximately 200°F). Distribute the curry on the roti and serve sprinkled with the remaining peanuts.