Butter Chicken and Roti

Name: Butter Chicken and Roti
Total time: 3600 s
Cuisine: South African
Ingredients: Chicken; 1 Spoon Olive oil; Crushed Ginger, garlic with Dhania; 6 large chopped UTD potatoes; 2 large onions; 2 large eggplants; Curry: Curry seeds, mother in law curry powder, curry paste; Spices: Zeal, butter chicken spice and salt and pepper

Bongiwe Vuvu Ndlovu @cook_13748834

Jo'burg

I am from Durban and sometimes when I feel nostalgic, I like to cook something that reminds me of home.

Bongiwe Vuvu Ndlovu @cook_13748834

Jo'burg

I am from Durban and sometimes when I feel nostalgic, I like to cook something that reminds me of home.

Saved

Ingredients

1 hour

Chicken
1 SpoonOlive oil
Crushed Ginger, garlic with Dhania
6large chopped UTD potatoes
2large onions
2large eggplants
Curry: Curry seeds, mother in law curry powder, curry paste
Spices: Zeal, butter chicken spice and salt and pepper

Saved

Steps

1 hour

1

Add the chicken, oil, crushed ginger, garlic with zeal and salt. Allow to simmer for 10 mins
2

Add onions and potatoes with all of curry powders and close lid and allow to continue simmering for 15 mins
3

Stir occasionally to ensure the flavours are spread evenly. Use med heat.
4

Add diced eggplant and stir in to ensure all items are cooked evenly.
5

Add all spices left over and close lid so that the meat, veggies and spices and curry together. Allow to slow cook in med heat until all ingredients are cooked thoroughly.
6

Serve with Roti. Enjoy!