3 chicken breasts, diced
1 large onion mince
1/2 green bell pepper finely chopped
1/2 red bell pepper finely chopped
1 carrot, peeled and diced
2 potatoes, peeled and diced
2 garlic cloves minced
1 cube chicken bouillon
1 cup hot water
2 tablespoons curry powder
1/2 bunch parsley, finely chopped
A few basil leaves (optional)
2 tablespoons sunflower oil
For the rotis (10 to 12 pieces)
1 cup of flour
1 tablespoon baking powder
1/2 cup vegetable oil
1 cup warm water
2 teaspoons salt
2 garlic cloves mince
Sunflower oil, for frying
Put oil in a pan and sauté garlic and onion for 2 minutes. Add chicken and sauté until cooked but tender.
Add bell peppers and carrots and sauté for 2 minutes.
Add the chicken bouillon cube, dissolved in water.
Bring to a boil and add the potatoes, salt, pepper, and cover.
Simmer over medium-low heat until the potatoes are tender. If necessary, increase the heat to reduce the broth.
Halfway through cooking, add the herbs and curry powder.
Set aside to cool while preparing rotis.
Sift flour and baking powder.
Mix flour, salt, garlic and baking powder.
Make a well in the middle, pour in water and oil and mix all ingredients. Knead at least 3 minutes until dough is smooth and elastic.
Cover the dough and let rest for 30 minutes.
Drop the dough on a floured surface, divide it into 10 or 12 balls.
Cover to prevent from drying .
Brush a little oil on a nonstick skillet over medium heat.
Lightly flour the work surface. Take a ball of dough, flatten it with the palm of the hand, turn it over and flatten again.
Roll out with a rolling pin and form a thin disk of 6 to 8 inches in diameter.
Cook about 1 minute on each side. Be careful not to overcook as the rotis should remain flexible and white.
Repeat until all the batter is done.
Stack rotis and cover with a cloth until the end of the baking.
Warm roti if necessary and place on a platter.
Put a generous amount of stuffing.
Fold according to the chosen shape