Roti Chennai for Breakfast

Roti Chennai

We had roti Chennai and Curry Chicken for breakfast today. We had prepared everything that was needed for the curry chicken before we went to bed last night. We started cooking the curry chicken at about six thirty in the morning. We used about two pounds of chicken drumsticks and two pounds of potatoes for the curry cuisine. And the rest were seven spoons of curry powder mixed with two cups of water, some curry leaves, a canned of thick coconut milk, a pinch of salt, and five spoons of cooking oil.

Curry Chicken

We usually use the Babas or A1 curry powder, mixing with water for a thicker and more flavourful curry paste. Simmer the curry paste in the cooking oil for several minutes with the curry leaves mixed in it to bring out the beautiful aroma. One the kitchen fills with the curry aroma, add a canned of coconut milk. Stir until evenly mixed, then, add the potatoes followed by the chicken. Taste the gravy before deciding on how much salt to add. We usually add about a pinch or two for the right taste.

Freshly Pan Toasted Roti

While waiting for the chicken curry to cook and between the process, we had another stove pan frying the roti. When we are out of the original roti Chennai, we substitute with the Chinese pan cake which turns out to be similar. Sometimes the Chinese pancake is even more crispier and flaky than the original roti. We do not add any cooking oil in the frying pan when pan toasting the roti as the roti is already coated with cooking oil or margarine.  We like our roti Chennai with lots of curry gravy on top.