Perfect to tantalize those taste buds and nourish from within!
Cooking time 15 minutes
1 pack of Fry’s Chicken-Style Chunks
1 cinnamon stick
1 onion, finely chopped
½ tsp. garam masala
½ tsp. masala
½ tsp. turmeric powder
½ tin tomato puree
2 potatoes, cut into halves
Coriander to garnish
Heat oil in a thick based pot for one minute, add in cinnamon stick. Allow the cinnamon stick to release white cinnamon oil and then remove. Add in onion and allow to brown. Add in curry leaves and sliced green chilli. Mix and stir for between 3-5 minutes until golden brown. Remove the pot from the heat and add tomato puree, garam masala, masala and turmeric powder. Add in a small amount of water if necessary to prevent burning.
Add chunks and braise the curry. To Braise: Add ½ a tbsp. of oil and ½ a cup of chopped tomato and stir. Allow to simmer for 4-5 minutes.
Add potatoes and coriander. Allow the coriander taste to infuse the curry. Add salt. Allow to simmer for 10 minutes and ensure that potatoes are cooked through. Garnish with coriander. Place curry in a single row in the centre of the roti and fold the two opposite ends of the roti over the curry. Roll the roti from one open end over the 2 folded sides and ready to serve.