The Best Chicken Curry And Rice Roti Combo

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and have more flavor.

roti flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more readily available and cheaper.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Mix in curry powder, salt, and black pepper; cook for 1 minute to bloom spices.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Pour in coconut milk and bring to a simmer.

Add diced bell pepper, carrots, and potatoes; cover and cook for 20-25 minutes until chicken is cooked through.

Meanwhile, rinse rice under cold water until water runs clear.

In a separate pot, combine rice and water; bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

For the roti, mix flour, baking powder, and salt in a bowl.

Add melted butter and enough water to form a dough; knead until smooth.

Divide dough into balls and roll out into flat circles.

Cook roti on a hot skillet for 1-2 minutes on each side until golden.

Serve chicken curry over rice with roti on the side.

Cooking Techniques

Spice Level:

Allergens