need to know how to make rotti for curry chicken please help?

Answer 1

Roti
1 cups makes 5 rotis
so for two people it goes like this
2 cups -chappati flour (whole wheat flour)
salt to taste
3/4 cup of milk warmed in the mwave for 1 minute
pour the milk while warm into the flour and make into a dough
Set aside for 1 hour
cut them into 10 equal portions
roll them into thin discs
On a pre heated pan or dawa (it should have fine smoke coming from it). put the rolled out roti wait for it to bubble all over, turn it on the other side, it should puff up. That's it. keep it in a hot pack or a tortilla saver.
(if the roti doesn't puff up just increase the heat a little before you add the next roti)

Answer 2

OK so.. you have two ways.
One the traditional.... Take wheet flour and add a little oil. and bind together with hot water. Roll the out so that they are really thin and cook them in a frying pan with nothing in it. make sure you cook them on both sides.

the second... the cheating way... go to an Indian shop and buy Shanna Roti. all you do is take the packaging off and heat in a pan.

Answer 3

Ingredients:
6 skinless, boneless chicken breast halves - cut into strips
1/4 cup olive oil
2 large onions, diced
1/3 cup curry powder, or to taste
***Roti Bread***
1 1/2 cup plain flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoon lard or shortening
3 tablespoons water


Directions:

Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside. Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Roti Bread

Roti bread looks like a flour tortilla, and you can use tortillas to make rotis. This recipe contains leavening so is lighter and more traditional.

Do not use butter or margarine in place of the lard. Shortening can be used if necessary but lard is preferred.

Mix the dry ingredients thoroughly, then work in lard and add enough water to make a soft but not sticky dough. Cover and let rise for an hour. Divide dough into six pieces, then roll out to 8-to 12-inch circles and cook individually in a heavy ungreased but well seasoned cast iron or nonstick skillet for about two minutes on each side. They should just start to brown.

This recipe for Easy Chicken Curry with Roti Bread serves/makes 6 cups