Chicken Roti with Turmeric and Coconut Yoghurt
Author: Matt Yurko Date Posted:21 January 2019
Local chef, Matt Yurko has created this Turmeric Paste inspired recipe for Chicken Roti. It's a cinch to put together, but it does require the chicken to be brined overnight. The turmeric paste adds rich colour and a deliciously earthy flavour to this dish.
Makes enough filling for 10 individual rotis.
Ingredients for Brining:
2 tablespoons sugar
2 tablespoons salt
3 cups water
4 chicken breasts skinless and boneless
In a pot, place the sugar, salt and 1 cup of water. Bring to a boil to dissolve. Add the other 2 cups of water and allow the mix to cool. When cool, pour the brine over the chicken breasts and store in the fridge overnight in a sealed container (12 hours minimum).
Ingredients to Assemble:
Sesame oil – 2 tablespoons
Iceberg lettuce - 1
Bean sprouts – 1 packet
Perino tomatoes – 1 punnet
Turmeric Paste – 8 tablespoons
Roti breads (pre made) – 10
Coconut yoghurt – 1 small tub
Salt – pinch
Fresh chilli and Sesame Seeds if desired
Turn oven on to 190 degrees Celsius. Remove the chicken from the brining mix, drain and place onto an oven tray to bake for 30 minutes or until chicken is fully cooked (75 degrees core temperature). Rest the chicken for 10 minutes and slice across the breast.
In a dry frying pan over a medium heat, cook the required amount of rotis. Keep warm. Add to the same pan the sesame oil, turmeric paste, salt, bean sprouts and chicken. Stir through to coat the chicken evenly. Cook on medium heat for 2-3 minutes to blend the flavours and warm through. This is best done in small batches. Assemble the rotis as per the photo; lettuce, turmeric chicken, yoghurt, halved tomatoes and sprinkle with diced chilli or sesame seeds.