Wrap your head around the quickest roti you’ll ever make.
Cheat’s curry and rotiPrint Recipe
Heat 45ml (3 tbsp) avocado oil in a pot. Add 500g cubed chicken breasts, 30ml (2 tbsp) crushed garlic and 30ml (2 tbsp) hot or mild curry powder. Cook, stirring occasionally, until the chicken is lightly browned, about 10 minutes. Add 1 x 410g tin tomato and onion mix and 100ml boiling water. Reduce the heat and simmer uncovered, stirring occasionally, for 10 minutes. Add 1 x 410g tin chopped mixed vegetables and cook gently for a further 5 – 10 minutes. Add a handful of chopped fresh coriander, season and remove from the heat. Make a quick salad by tossing together 2 large grated carrots and 1 large cubed tomato with salt and 40ml lemon juice. If you like it hot, add 1 seeded, chopped green chilli. Serve warm in ready-made, heated rotis with salad on the side.