2 tablespoons olive oil
500 g diced chicken breast (or thigh, if you prefer)
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
1/2 teaspoon turmeric
400 g tinned diced tomatoes
270 ml tinned coconut cream
2 cups plain flour, plus extra for dusting
1/2 teaspoon salt
3/4 cup lukewarm water
olive oil, for greasing
Heat the oil in a large frying pan over medium heat. Brown the chicken in the pan, then remove.
Add the onion and garlic to the pan and cook until the onion is soft and translucent, then add the curry powder and cook, stirring frequently, for about 2 minutes.
Return the chicken to the pan, add the tomatoes, then stir and cook for 5 minutes. Stir through the coconut cream, reserving a little to serve (optional). Return to the boil, then reduce the heat and simmer, uncovered, for 30 minutes.
Meanwhile, make the chapati. Combine the flour and salt in a large bowl and make a well in the centre.
Pour a little of the water into the well, mix with your fingers then gradually add the rest, mixing after each addition.
Once the dough is firm but supple, knead it on a lightly floured surface for 10 minutes. If you have time, set the dough aside to rest for 10 minutes.
Divide the dough into eight equal pieces. Heat a lightly greased frying pan over high heat.
On a lightly floured surface, roll one piece of dough into a round the size of a bread-and-butter plate.
Reduce the heat to medium and put the first round in the pan. Cook until it puffs up (about 1 minute) then flip and cook the other side. Remove from the pan and keep warm while you cook the rest – if you time it right, while one chapati cooks you can roll out the next.
Drizzle the reserved coconut cream over the curry (if using) and serve with steamed rice and boiled beans (frozen if you like) and the chapati on the side.
This is an edited extract from The Eat Real Food Cookbook by David Gillespie $39.99.