To make the Chicken Curry:

1. Cut boned chicken thigh into cubes.

2. Massage curry powder into chicken & leave overnight.

3. Heat oil in a pan, then add onions & sauté for 5mins until golden brown.

4. Add minced garlic & sauté for 1 minute.

5. Add seasoned chicken and fry until brown.

6. Add coconut milk, water, potato, salt, pepper & scotch bonnet pepper and cover pot and bring to boil & simmer for 40mins.

7. Remove cover and reduce liquid until thickened.

8. Remove scotch bonnet pepper and serve.

To make the Roti:

1. Add flour, salt & baking powder into a bowl.

2. Add some water (enough to form a soft pliable dough) then mix for 5 mins.

3. Turn out onto floured surface & knead until smooth – cover & leave for 15mins.

4. Melt ghee in pan and add some flour to make a paste, then cut dough into 4 portions and make round balls and roll out into 10” disc.

5. Brush ghee paste onto disc and cut from centre of disc to outer edge and roll together to form a cone shape.

6. Place the cone on surface, push the peak down so it is flat and roll out into 12” diameter disc (the cone shape makes the layers).

7. Place on a hot tawa or gridle stone and cook for 1 min – turn and brush with ghee and repeat until brown specs appear.

8. Remove and cover with warm towel – then repeat until all the dough is cooked.

Pro cooking Tip:

Make sure you have a plate and warm towel ready for the rotis. Plus, it’s important to leave the chicken to marinade for at least 2 hours or overnight.