Homemade Curry and GF Roti Bread

SERVES 3-4

• Gluten Free

• Dairy Free

CURRY INGREDIENTS

• 600g chicken breast

• 1 tbsp garlic oil

• Veggies of 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

ROTI INGREDIENTS

• 1 cup buckwheat flour

• 1 cup water

• Pinch of pink salt

• A few pinches of nutritional yeast

METHOD

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!)

6. Combine buckwheat flour, water and salt in a high speed blender and blend mixture until combined

7. Heat a drizzle of olive oil in a frypan and pour out the mixture evenly, spreading it 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 2-3 days and I promise it tastes even better after a day in the fridge!