|45 ml||mild curry powder|
|6||chicken breasts — cubed|
|avocado oil — or olive oil, for frying|
|2||onions — sliced|
|2||garlic cloves — crushed|
|410 g tin||Indian-style chopped tomatoes|
|375 ml||plain yoghurt — plus extra to serve|
|1 handful||fresh coriander — chopped plus extra to garnish|
|1||avocado — sliced, to serve|
|180 ml||mashed avocado|
|250 ml||cake flour — extra for dusting|
|fresh lemon juice — just a squeeze|
|80 g||butter — melted|
For the curry, mix half the curry powder and the cornflour together. Season with salt and pepper. Mix through the chicken.
Heat a splash of oil in a 25cm flat-bottomed cast iron potjie over medium hot coals and fry the chicken until golden. Season with salt and pepper. Keep aside.
Heat another splash of oil and sauté the onions for about 5 minutes or until golden. Add the garlic and remaining curry powder and fry for 1 minute.
Add the tomatoes and chicken, cover and simmer for about 10 minutes or until cooked through. Add a splash of water, as necessary, to prevent the curry from drying out.
Mix through the yoghurt and coriander and heat through, without boiling.
For the rotis, combine all the ingredients until a soft dough forms. Divide into 4-6 balls. Roll each out, as thin as possible, into a circle on a flour dusted surface.
Place on a hot grid and cook over medium hot coals for 2-3 minutes on each side until charred and cooked. Brush with butter.
Serve the curry rolled up in the rotis with sliced avo, extra dollops of yoghurt and extra coriander.
Load shedding tip
This recipe can also be made on gas. Use a griddle pan for the rotis.
Reprinted with permission from the South African Avocado Growers’ Association.