Roti met Kip Kerrie en Sperziebonen
Place 300 gr from the potatoes in water with a pinch of salt. Bring to a boil and cook for around 20 minutes. Drain them off and mash them, add the half of the chilli puree
(instructions bellow). Set aside
Keep the rest of the potatoes in a bowl with water. Set aside
In a food processor, mince together, 2 garlic cloves, the half of the red chilli and the cumin. Season with a pinch of salt.
In a bowl, place the flour with a pinch of salt, 150 ml warm-like water and 2 tbs oil. Mix until getting a flexible dough. Let the dough rise for 15 minutes (covered with a kitchen
towel in a warm place).
In a large wok, heat up 2 tbs oil. Add 1 garlic clove, the half of the onions, half of the bouillon cube and 1 tbs curry, cook until the onions are softened.
Drain off the potatoes (the ones you had soaking in water) and add them together with the french beans and 150 ml water to the wok.
Let it simmer for around 30 minutes covered, mixing constantly.
In a frying pan, heat up 2 tbs oil.
Add the rest of the garlic, onion, pepper, curry, bouillon cube and the tomato puree. Cook for around 1 minute.
Add the chcicken and cook for around 2 minutes, cover with a lid and let it simmer for around 15 minutes.
Season with salt.
Divide the dough in eight equal portions. Make a hole in the middle of each ball, fill with 1/8 from the puree mixture. Close the hole.
With help of a roll pin, roll out the filled ball (carefully), until getting a circle from around 17 cm diameter.
In a dry frying pan, cook de roti's until they puff up, flip and let cook for 1 minute on the other side.
Serve the chicken-curry and the french beans-potatoes, next to the roti's (We mixed the chicken with the vegetables and served next to the roti's).