Curry has always been a favourite in our household and we usually just buy the curry paste jars but this time I decided to make my own from scratch… plus I made some GF roti… sooo yum! Hope you enjoy this one & let me know if you get to make it!

You will need

for the curry

• 600g chicken breast
• 1 tbsp garlic oil (you can use normal garlic here – this is because of my IBS)
• Veggies of your choice – I used beans, capsicum, broccolini and sweet potato
• 2 cans of coconut milk (800g)
• 4 tsp curry powder
• 2 tsp ground cumin
• 1 tsp cinnamon
• 1 tsp garam masala
• Bay leaf x 2

For the roti

• 1 cup buckwheat flour
• 1 cup water
• Pinch of pink salt
• A few pinches of nutritional yeast

Instructions

1. Begin by cooking the chicken in garlic oil until cooked through
2. Whilst chicken is cooking, prepare veggies by chopping and washing them
3. Combine spices in a bowl and add to the cooked chicken as well as the 2 x bay leaves
4. Add chopped veggies to the chicken and then pour in the 2 cans of coconut milk
5. Let the curry simmer whilst you prepare the roti bread (the curry can simmer for as long as you like.. the longer the better actually!)
6. Combine buckwheat flour, water and salt in a high speed blender and blend mixture until combined
7. Heat some oil in a frypan a pour out mixture evenly, spreading the mixture out so it’s quite thin (if it is too thick the roti will taste quite doughy)
8. Ad a few pinches of nutritional yeast onto the top of the pancake while it cooks.. cook on both sides for about 2-3 mins or until the edges start to get crispy
9. Remove from the pan and repeat until all of the mixture is used up, this will make about 3 large roti pancakes
10. Serve curry with rice or just on its own with a side of roti bread

Note: This curry will last in the fridge for about 3-4 days and I promise it tastes even better after a day in the fridge!