Name: Chicken Curry Roti Shell With Potatoes
Prep time: 40 min
Cook time: 50 min
Total time: 210 min
Ingredients: 3 lbs Boneless Chicken Thighs; 4 Tsp Chicken Bouillon; 1 Tsp Paprika; 1 Tsp Chili Powder; 2 Tbsp Curry Powder; 1 Tsp Black Pepper; 1 Tsp Red Crushed Pepper; 6 Tbsp Light Olive Oil; 3 Whole Garlic Cloves (Medium, Diced); 1/2 Whole Onion (Small, Sliced); 3 Cups Water; 1 Lb Potatoes (Peeled); 2 Tsp Curry Powder; 1 Tsp Chicken Bouillon; 1/4 Tsp Black Pepper; 1 Tbsp Light Olive Oil; 2 Cups Water (Warm); 1/4 Tsp Salt; 1 3/4 Cups All-Purpose Flour; 1/2 Tsp Salt; 3/4 Tsp Baking Powder; 3/4 Cup Water; 1 Tsp Shortening; 1 1/2 Tsp Curry Powder; 1/4 Cup Oil (For Oiling Cast Iron Pan); 1/2 Cup Oil (To Brush On Dough); 1 Cup All-Purpose Flour (For Rolling Dough); 1/2 Cup All-Purpose Flour (For Dusting On Roti Shells)

Jump to Recipe

Bread so soft that it melts in your mouth? Chicken so bold in flavor that it will have your taste buds screaming for more? Potatoes that are so delightful, any other side dish does not compare? That is the chicken curry roti shell with potatoes recipe in a nutshell.

The Full Chicken Curry Roti Shell With Potatoes Recipe Experience

My first time eating this recipe was quite the experience. The food was great, however, I knew there was room for improvement, especially with the roti shell.

It took me multiple attempts, but I finally got this recipe to my liking.

The best part about the chicken curry roti shell with potatoes recipe is how all the ingredients have a role to play, making everything compatible with one another.

This recipe is the true definition of deliciousness.

This Is Everything You Need

Everything about this recipe is astonishing. The chicken curry is packed with a boldness that comes from the curry.

Boldness can be an understatement sometimes, but with the combination of other compatible ingredients, the curry is balanced to perfection, leaving the most hard-to-please critics impressed.

The curry potatoes in this recipe feel like the missing piece to a puzzle. With every bite, the potatoes scream out “we belong together”, and I whisper back ever so gently, “I agree”.

Okay, I do not have conversations with my food while I am eating. Even if I did talk to my food, can you blame me? When the food tastes incredible, it will have you doing things you never thought you would do.

Both, the chicken curry and curry potatoes, are good enough to be eaten by themselves, but united they are a force to be reckoned with.

Additionally, this force is even more powerful when you bond the two recipes together with a third component that has all the attributes you expect from a phenomenal roti.

Three-part recipe:

Servings 3

Making The Chicken Curry Roti Shell With Potatoes Recipe

Curry Chicken

Ingredients

3 lbs Boneless Chicken Thighs
4 tsp Chicken Flavor Bouillon
1 tsp Paprika
1 tsp Chili Powder
2 tbsp Curry Powder
1 tsp Black Pepper
1 tsp Red Crushed Pepper
6 tbsp Light Olive Oil
3 Medium Sized Garlic Cloves, Diced
1/2 Small Whole Onion, Sliced
3 cups Water

Equipment and Tools

Mixing Bowl
Skillet With Lid
Spatula

Other Ingredients

1 tbsp Lime Juice for cleaning chicken

Preparing The Chicken Curry

Clean boneless chicken thighs using water and lime juice.
Slice the clean chicken into cubed, small pieces.
In a mixing bowl, add chicken, curry powder, paprika, chili powder, black pepper, red crushed pepper, light olive oil, chicken flavor bouillon, garlic cloves, and onion. At this point, the garlic cloves, and onion will be diced up.
Let the chicken seasoned mixture sit for 2 hrs or overnight.
After 2 hrs, add seasoned chicken and water to a medium saucepan and cook on medium heat for about 35 minutes.
Curry chicken can be served with buttered rice, curry rice, curry potatoes, or stuffed in a roti shell with or without some delicious curry potatoes.

Curry Potatoes

Ingredients

1 lb of Potatoes, Peeled
2 tsp of Curry Powder
1 tsp of Chicken Bouillon Powder
1/4 tsp of Black Pepper
1 tbsp of Light Olive Oil
2 cups of Water, Warm
1/4 tsp of Salt or Salt to Taste

Equipment and Tools

Potato Peeler
Knife
Cutting Board
Mixing Bowl
Pot
Strainer Or Colander

Easy Potatoes Recipe Instructions

Peel potatoes and slice potatoes into smaller pieces for faster cooking.
Add curry powder, chicken bouillon powder, black pepper, and olive oil to potatoes, then mix.
Place the mixture into a pot, then add the water.
Boil potatoes on medium heat for 30 mins.
After potatoes are cooked, drain any liquid left using a strainer or a colander.
Add salt to taste.

Curry Roti Shells

Ingredients

1 3/4 cups All-Purpose Flour
1/2 tsp Salt
3/4 tsp Baking Powder
3/4 cups Water
1 tsp Shortening
1 1/2 tsp Curry Powder

Other Ingredients

1/4 Cup of oil for oiling cast iron pan
1/2 cup Oil to brush on dough
1 cup All-Purpose flour for rolling dough
1/2 cup All-Purpose flour for dusting on roti shells

Equipment and Tools

Pastry Brush
Dough Blender
Dough Cutter
Rolling Bin
Flour Sifter
1 Medium Mixing Bowl
2 Small Bowls
Small Metal Spoon
Cast Iron Pan
Knife

Instructions To Get Started

Using the flour sifter, sift the all-purpose flour, baking powder, and curry powder into a medium mixing bowl.
Blend shortening into the all-purpose flour and baking powder using the dough blender.
After mixing in your shortening, add the water, then mix using a small metal spoon to form your curry roti dough.

Forming The Roti Shells

Separate the roti dough into four pieces for small curry shells or two pieces for large roti shells.
Using your fingertips or with the pastry brush, add some oil to the surface of each piece of roti dough. Let the dough sit for 5 minutes.
After 5 minutes, on a floured countertop, individually roll each roti dough into a circle about 1/8 inches thick or less.

Continuing The Process

Using the pastry brush, coat the surface lightly with oil, then lightly coat the surface with some all-purpose flour.
Cut a slit from any edge of the circle to the middle using a knife, then fold the roti dough counter-clockwise until 1/3 of the dough is left.
Roll each piece of dough on a floured board and apply oil to the dough surface. Make sure that the dough is rolled out to be thin.
Sprinkle a pinch of flour lightly on the dough, then fold the dough in half. Next, fold the dough in a quarter and roll it up into a ball. Let the dough rest for 10 minutes.
Roll out each piece thinly again and place it on a hot griddle. Brush each side of dough with oil to prevent sticking and turn frequently.
Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve The roti hot with Chicken Curry and/or Curry Potatoes.

The Chicken Curry Roti Shell With Potatoes Recipe Is Ready To Enjoy

The wait is now over, it is time to enjoy your work!