Roti Massala

serves 4 - 6

Ingredients:

* 600g chicken breast

* 2 onions ( 1 onion for the beans)

* 5 garlic cloves ( 1 glove for the beans)

* 40g curry massala

* black pepper

* 1 teaspoon cumin powder

* 2 tomatoes

* 300ml chicken stock

* 4 potatoes

* 500g long beans

* 4 to 6 eggs

* 4 to 6 Caribbean wraps (Roti)

* 1 madam jeanette pepper

Preparation:

Boil the eggs before you start. The inside needs to be soft, so cook them for about 5 minutes. Set aside. Peel the potatoes.

Cut the chicken and potatoes in cubes, and finely cut the onion and garlic. Clean the long beans and cut them in  5 cm pieces.

Heat up a saute pan and fry the eggs on all sides until brown and take them out. Now add the chicken. Stir fry until brown and one onion and 4 garlic cloves, along with all the herbs. Stir fry for 3 minutes before adding the tomato cubes. Stir fry for 2 minutes more. Now add the chicken stock and bring to the boil. Add the potatoes, the whole pepper and mix, turn the heat to low and let it simmer for 45 minutes. 

Meanwhile heat up a wok and saute the remaining onion and garlic on medium heat. Once they start to colour, add the long beans. Stir fry for about 2 minutes, and then add a little bit of water. Wait for the water to dissolve while stirring. Add water and repeat the process until the beans are cooked however you prefer. If you want them soft, go on for a while longer!

Turn the heat off and wait for the chicken mix to finish. Add the eggs and mix well.
Once finished, serve with one egg, the long beans and a Caribbean wrap (Roti).

Enjoy your meal!

Mike & Leda