CHICKEN ROTI

Chicken Curry:

• 2 tbsp oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 scotch bonnet pepper or 2 jalapeno peppers, deseeded and minced
• 6 tablespoons hot curry powder
• 2 chicken breasts, cut into pieces
• 4 cups water
• Salt & Pepper to taste

Flatbread:

• 3 cups flour
• 3 tbsp baking powder
• ½ tsp salt
• 1 cup water
• Oil

Heat the oil in a pot over medium heat. Add the onion, garlic and peppers. Cook until onions are tender. Mix in the curry powder . Add the chicken and cook for a few minutes. Add water and simmer (covered) on medium low until chicken is tender. Uncover and cook for another 15 minutes until the sauce thickens. Add salt and pepper. Flatbread: Sift the flour, baking powder and salt in a large bowl. Add the water and mix. Knead dough and form into a ball, let stand for half an hour. Knead the dough again and divide into 4 portions. On a lightly floured surface, roll out each portion as thinly as possible. Heat the oil in a pan over medium heat. Cook flatbread for a 1 ½ minutes each side. Spoon the chicken onto the flatbread, roll up and serve.

Pair with: Blue Buck, Phoenix Gold Lager