Roti Prata with Chicken Curry

Name: Roti Prata with Chicken Curry
Cuisine: singapore
Ingredients: 2 cups All‑purpose flour; 1 tsp Salt; 0.75 cup Water; 4 tbsp Vegetable oil; 200 g Chicken breast, diced; 1 medium Onion, finely chopped; 2 cloves Garlic cloves, minced; 1/2 cup Tomato puree; 2 tsp Curry powder; 0.5 cup Coconut milk; 1 tbsp Fresh cilantro, chopped

A recipe from singapore.

🇸🇬 singaporeNut FreeSpicyKid Friendly

Nutrition (per serving)

470Calories

22 gProtein

60 gCarbs

18 gFat

4 gSugar

1250 mgSalt

Ingredients

2 cups All‑purpose flour
1 tsp Salt
0.75 cup Water
4 tbsp Vegetable oil
200 g Chicken breast, diced
1 medium Onion, finely chopped
2 cloves Garlic cloves, minced
1/2 cup Tomato puree
2 tsp Curry powder
0.5 cup Coconut milk
1 tbsp Fresh cilantro, chopped

Method

In a large bowl, combine flour and salt, then gradually add water and knead until a smooth dough forms, covering it with a damp cloth and letting it rest for 30 minutes.
Divide the dough into 4 equal balls, roll each into a thin circle using a rolling pin, then brush with a thin layer of oil.
Heat a heavy skillet over medium heat, place a rolled dough circle on the skillet, cook for 1 minute until bubbles form, flip and cook the other side for another minute, then roll the cooked circle into a coil, repeating until the dough is fully cooked.
Meanwhile, in a saucepan, heat 2 tbsp of oil over medium heat, sauté onions until translucent, then add garlic and cook for 1 minute.
Add diced chicken and cook until lightly browned, then stir in tomato puree, curry powder, and coconut milk, simmering for 15 minutes until the sauce thickens.
Serve the warm roti prata folded in half, filled with the spicy chicken curry, and sprinkle fresh cilantro on top for a comforting, kid‑friendly breakfast.