Buss up shut with curry chicken

                

Ingredients:

For the paratha roti:

For the curry chicken:

Preparation:

For the paratha roti:

Sift and mix together the flour, baking powder and salt.

Add the water and knead until getting a soft dough.

Form 4 balls from the dough and let them rise for 15-30 minutes.

Roll each ball out and spread with ghee and then sprinkle with flour.

Make a cut from the center of each circle (resultant from rolling out each ball) to the edge and then roll making a cone.

Press the peak and flatten the center of the cone.Leave to rest for 15-30 mintes.

Roll out the pieces of dough on a floured board.

Coat the surface of a hot tawah (we used a crepe pan) with ghee and place the dough on it.

Coat the face up side from the dough also with ghee.

When cooked both sides, lay on a dish and cover with a clean cloth. Reserve.

For the curry chicken:

Heat up the oil in a frying pan and then add the garlic to it.

Mix 1/2 tbs curry powder with 1 tbs green seasoning and 3 tbs water.

Add to the pan and cook for around 2 minutes.

Allow the curry to reduce and become a thick paste.

Keep stirring for avoiding burn it.Add the chicken (seasoned with the rest of the ingredients).

Stir to coat with the curry.Add water, salt and pepper to taste.

Cover and let it simmer for about 20 minutes or until tender.

Serve the roti with the curry chicken.