Ingredients:
Serves 4-6

• 500g boneless chicken, chopped into bite 0sized pieces
• 1 large onion, peeled and chopped
• 3 cloves of garlic, peeled and chopped
• 30ml (2 tbsp) vegetable oil
• 15 ml (1tbsp) Anapana or other fresh curry 0powder
• 500ml (2 cups)of chicken broth
• 2 potatoes peeled and chopped into 0pieces the same size as the chicken.
• juice of one lemon
• 5 ml (2 tsp) salt or to taste
• fresh coriander (optional)

Heat the oil in a heavy bottomed saucepan and add the onions. Cook until lightly browned. Add the garlic and fry for 1-2 minutes. Add the chicken stock and the curry powder.

Mix well. Add the chicken and the potatoes, bring to a boil cover and simmer until cooked.

Once the chicken is cooked , remove the lid and let simmer until most of the liquid has evaporated. Add lemon juice and salt and the fresh coriander.

Ingredients:
Makes 4 roti skins

• 500ml (2 cups) unbleached flour (use 1 cup 0white/1 cup whole wheat for a fuller flavour)
• 5 ml(1 tsp) baking powder
• 2.5 ml (0.5 tsp) salt
• 125 ml (0.5 cups) of milk
• 60 ml (4 tbsp) warm water
• 125ml (0.5 cups) melted butter or vegetable oil

Mix all the dry ingredients. Add the milk and water and 1 tbsp of the melted butter. Mix the dough together in the bowl, cleaning the bowl of extra flour as you progress. Add more water (1 Tbsp at time) if needed to obtain a soft dough. Turn the dough onto a floured surface and knead for 2 minutes. Let the dough sit for 15 -20 minutes at room temperature.

Heat a heavy bottomed frying pan on medium heat. Divide the dough into four balls and roll out the skins on a floured surface. Brush with melted butter and fold in half, press to seal. Brush with butter and fold again. Roll the dough from the center out with light equally weighted strokes. Place on the frying pan for 1 minute. Turn and brush with butter. Turn several times until the roti is lightly browned.

As soon as it can be handled, clap the roti between your hands until it's supple. This makes the roti soft and flaky. Keep the roti skins warm by covering with a damp cloth.