Lunch
Chicken Curry with Roti
Tender chicken simmered in tomato curry and served with whole-wheat roti.
- Calories
- 460
- kcal per serving
- Protein
- 28 g
- per serving
- Time
- 35 min
- 10 prep · 25 cook
- Makes
- 2 servings
- about 245 g each
Ingredients
- 200 gChicken pieces
- 100 gWhole-wheat flour
- 1 mediumOnion, finely chopped unless the method says sliced
- 150 gTomato puree, plain, unsweetened puree
- 1 tspCurry masala
- 1 tbspOil
- 1/4 tsp, or to tasteSalt
- as specified in the instructionsWater
Contains: wheat, gluten.
Method
- Knead the whole-wheat flour with water into a soft dough, cover, and rest for 15 minutes.
- Heat the oil in a pan over medium heat. Add the chopped onion and cook for 4 minutes until golden.
- Add the chicken pieces and sear for 4 to 5 minutes, turning occasionally, until lightly browned on the outside.
- Stir in the tomato puree and curry masala. Cover and simmer on low heat for 15 to 18 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Uncover and simmer for 2 more minutes to thicken the gravy if needed. Season with salt.
- Roll the rested dough into circles and cook each on a hot tawa for 1 minute per side until puffed and browned.
- Serve the hot curry with the fresh rotis.
Log it in GymTribe
Chicken Curry with Roti is in the GymTribe food catalog. Find it on the Foods screen, check the recipe and log a serving to your day in a tap.
