200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Sulfiet
Mosterd
SojaJavanese Roti with Chicken
Roasted chicken thigh fillet in a rich coconut curry, made according to a Javanese recipe with santen and klapper (both terms for different forms of coconut). This curry has a sweet and spicy flavour. I serve the curry with roti and spiced potatoes and green beans.
Javanese Roti with Chicken
Chicken thigh fillet (better life 2 stars), green beans, tomatoes, white onion, spring onion, garlic, potato, fresh lemongrass (sereh), curry leaves, ginger, chilli powder, lemongrass, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, cloves), ginger, cinnamon, curry massala (contains among others coriander seeds, turmeric and mustard seeds), cumin seeds, cloves, turmeric, black mustard seeds, klapper (desiccated coconut), roti (contains among others wheat flour, yellow split peas, potato, mustard, curry massala), gluten-free ketjap manis, sambal badjak, tomato purée, santen (coconut cream), palm sugar, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, soja, sulfiet.
Microwave
Heat the chicken curry and potatoes with green beans loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the roti in the last 30 seconds until hot.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chicken curry and potatoes with green beans covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 3 minutes, warm the roti alongside.