Roti and Curry Chicken

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1 cup water
• 2 tablespoons oil, plus more for cooking
• 3 lbs bone-in chicken pieces
• 3 tablespoons curry powder
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 potatoes, cubed
• 1 cup coconut milk
• Salt, to taste

Instructions

1. 1Combine flour, baking powder, water, and oil into a soft dough; knead well and let rest 20 minutes.
2. 2Divide the dough into balls, roll each thin, and cook on a hot griddle with a little oil, flipping and slapping to create flaky layers, until light golden.
3. 3For the curry, sauté onion and garlic in oil, then stir in curry powder and cook until fragrant.
4. 4Add the chicken pieces and brown lightly on all sides.
5. 5Add the potatoes and enough water to partially cover, then simmer covered for 30 minutes until the chicken is cooked through.
6. 6Stir in the coconut milk and simmer 5 more minutes to thicken; season with salt.
7. 7Serve the curry alongside the warm roti for tearing and scooping.

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