Feriel's Full Cream Mass Roti and Spicy Curry Chicken

TRH Feriel's Full Cream Mass Roti and Spicy Curry Chicken
Feriel’s Full Cream Mass Roti 
4 cups flour
4 teaspoons baking powder
2 teaspoons salt
4 tablespoons soft unsalted butter
2 cups Full cream / Maas (buttermilk)
Rub butter into flour and bind dough with maas.
Make 20 balls and roll out into the size of a side-plate.
Grill on a tawa and when out of tawa add garlic butter
Enjoy with foods like: Butter chicken and/or any saucy curry
Feriel’s Spicy Curry Chicken
TRH Feriel's Full Cream Mass Roti and Spicy Curry Chicken2
1kg skinless, boneless chicken thighs, cut into chunks OR Chicken pieces
2 teaspoons curry powder
1 teaspoon garam masala
salt to taste
2 onions, chopped
1 tablespoon grated garlic
1 teaspoon grated fresh ginger root
1 teaspoon mild chilli powder
1 teaspoon turmeric
1 teaspoon Durban masala
one teaspoon jeera and coriander (koljana)
2 teaspoons mother in law spice
2 tablespoons water
5 teaspoons oil
2 tomatoes, grated
1 cup water
5 potatoes cut in half
Rub chicken with curry powder, garam masala, salt.
Cover and set aside.
Place onion, garlic, ginger, mix above spices with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat.
Cook and stir onion mixture until darkened, about 7 minutes.
Stir in chicken and potatoes cook for 3 to 4 minutes, then add tomatoes.
Stir in 1 cup of water and bring the curry to a boil.
Cover and reduce heat to low and cook until the chicken and potatoes is soft, stirring occasionally
Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes.
Garnish with fresh dhania.Serve with Basmati Rice OR Rotis
Prepared, tried and tested by: Feriel Sonday