Akki Roti with Spiced Chicken and Pea Curry

Ingredients

• 300 g rice flour
• 100 g carrot, grated
• 1 onion, finely chopped
• 1 green chillies
• 1 tsp cumin seeds
• 20 g desiccated coconut
• 8 curry leaves
• 3 tbsp vegetable oil
• 300 g potatoes, peeled and diced
• 100 g frozen peas
• 200 ml coconut milk
• 1 tsp ground turmeric
• 300 g chicken thigh fillets, diced

Method

1. 1

   For the curry, put the potatoes in a pan with the ground turmeric and enough water to cover; simmer for 10 minutes until almost tender.

2. 2

   Add the diced chicken and cook for 8 minutes, stirring, until no pink remains.

3. 3

   Add the frozen peas and coconut milk, and simmer for 5 minutes more until the potatoes are fully tender. Keep warm.

4. 4

   Mix the rice flour with the grated carrot, chopped onion, chopped green chilli, cumin seeds, desiccated coconut and curry leaves in a bowl.

5. 5

   Gradually add warm water, mixing with your hands, until you have a soft, pliable dough.

6. 6

   Divide into 4 balls and pat each one out directly in a hot, lightly oiled frying pan into a thin round, about 18cm across, poking a few holes in the surface with your finger.

7. 7

   Drizzle with a little of the vegetable oil and cook for 3-4 minutes on each side until golden and cooked through.

8. 8

   Repeat with the remaining dough.

9. 9

   Serve the akki roti hot with the vegetable curry.