Roti Canai with Chicken Curry
Breakfast • India
How to Make Roti Canai with Chicken Curry (Traditional & Healthy Version)
Roti Canai with Chicken Curry is a delicious and hearty Indian breakfast that beautifully combines soft, flaky roti with a robust chicken curry. This dish traces its roots to the Indian Muslim community, especially in South India, where similar dishes like parotta and chicken salna are popular. Over time, it has become a beloved breakfast and brunch item across many Indian states, particularly Tamil Nadu and Kerala, celebrated for its comforting taste and vibrant flavors. The roti canai is made using fresh atta (whole wheat flour) and a small amount of oil, then cooked on a hot tawa (griddle) to achieve its signature flaky layers. Paired with a protein-rich chicken curry, this dish is a staple during weekends or special family gatherings. The curry is prepared with lean chicken and a blend of aromatic Indian spices, making it hearty yet light. Enjoyed during festivals like Eid or as a Sunday brunch, Roti Canai with Chicken Curry brings warmth and tradition to your table, making it a nutritious and satisfying choice for the entire family.
Ingredients(for 2 rotis with 1 cup chicken curry)
- 1 cup Atta (whole wheat flour) (for roti canai)
- 1/2 cup Warm water (for making dough)
- 1/2 tsp Salt (to taste)
- 1 tbsp Oil (preferably mustard oil)
- 200 grams Chicken breast, boneless and skinless (cut into bite pieces)
- 1 medium Onion (finely chopped)
- 1 small Tomato (finely chopped)
- 1 tsp Ginger-garlic paste
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (adjust to taste)
- 1 tsp Coriander powder (dhania)
- 1/2 tsp Cumin seeds (jeera)
- 2 tbsp Low-fat curd (dahi)
- 1 tbsp Fresh coriander leaves (chopped, for garnish) - optional
Instructions
- 1
In a large bowl, combine atta, salt, and oil. Gradually add warm water and knead to a soft, pliable dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough makes rotis softer and easier to roll.
- 2
Divide the dough into equal balls. Roll each ball into a thin circle on a lightly floured surface. Smear a little oil, fold, and roll again to create layers.
5 minutes
For flakier roti, fold and roll twice.
- 3
Heat a tawa on medium flame. Cook each roti until golden spots appear, applying a few drops of oil on both sides. Remove and keep covered.
5 minutes
Keep cooked rotis wrapped in a cloth to retain softness.
- 4
For the curry, heat oil in a pan. Add cumin seeds, let them crackle, then sauté onions until golden. Add ginger-garlic paste and cook until raw smell disappears.
4 minutes
Sauté onions thoroughly for a sweet, rich curry base.
Why This Dish is Healthy
Roti Canai with Chicken Curry is a wholesome meal because it uses whole grain atta, lean meat, and minimal oil, making it lower in calories and saturated fat. The protein-rich chicken aids in muscle repair, while whole wheat keeps you satiated longer. The spices not only enhance taste but also have metabolism-boosting properties, making this dish a smart, healthy choice for breakfast or lunch.
This dish is balanced in macros, offering lean protein from chicken, complex carbohydrates from atta, and healthy fats from minimal oil. It provides essential vitamins like B-complex from chicken and minerals such as iron and magnesium from whole wheat. The use of fresh spices and vegetables boosts antioxidant intake and supports digestion. With low-fat curd, the curry is lighter yet creamy, suitable for a calorie-conscious diet.
Pro Tips
- 💡Tip 1: Rest the dough for at least 10 minutes for softer rotis.
- 💡Tip 2: Use minimal oil to keep the dish light and healthy.
- 💡Tip 3: Marinate chicken with curd and spices for 15 minutes for deeper flavor.
Storage & Serving
Store leftover rotis wrapped in a cloth and airtight container for up to 12 hours. Refrigerate curry in a covered bowl for up to 2 days. Reheat on a tawa or in a microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
