Asian chicken curry roti recipe

Angie began with chicken curry wrapped in homemade roti on Come Dine With Me Wakefield

Serves 5

Ingredients

4 tbsp oil
3 large onions, chopped
4 cloves garlic, crushed
6 skinless chicken breasts, cut into bite sized pieces
4 tbsp curry powder
½ x 400g can chopped tomatoes
2 large potatoes, peeled and cut into chunks
1 tsp ground cumin
4 tbsp single cream

For the roti

2 cups wholewheat flour
2 tbsp vegetable oil

For the yoghurt and mint sauce

450g natural yoghurt
2 tbsp mint sauce
Pinch of chilli powder
Pinch of salt
½ tsp sugar

Method

To make the roti, mix the flour with the oil and enough water to make a firm dough. Knead well then leave to rest for 30 minutes.
For the yoghurt sauce, mix the ingredients in a bowl and chill until needed.
Meanwhile heat the oil in a large pan and gently fry the onions and garlic for about 10 minutes until brown.
Add the chicken and fry for a further 5 minutes, then add the curry powder and continue to cook for a few minutes more.
Add the tomatoes and 600ml water and bring to the boil, then turn down and simmer gently for 30 minutes, stirring occasionally.
Meanwhile parboil the potatoes for about 10 minutes then drain. After the curry has been cooking for half an hour, add the potatoes and simmer for a further 15 minutes.
To cook the roti, divide the dough into 12 and roll into balls in the palm of your hands. On a floured board roll each ball out to 2mm thickness then cook in a hot non-stick frying pan for 2-3 minutes each side until brown.
Stir the cumin, cream and salt to taste into the curry and spoon onto the warm roti. Roll up and serve with the yoghurt sauce and some salad.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.