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
- 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)
Step-by-step instructions
Step 1 · In a large bowl
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.
Step 2 · Divide the dough into equal balls
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.
Step 3 · Heat a tawa on medium flame
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.
Step 4 · For the curry
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.
Step 5 · Add chopped tomato
Add chopped tomato, turmeric, red chilli powder, and coriander powder. Cook until the tomatoes are soft and oil separates.
Step 6 · Add chicken pieces and mix well
Add chicken pieces and mix well. Cook for 2 minutes, then add low-fat curd and a splash of water. Cover and simmer for 8-10 minutes until chicken is cooked.
Step 7 · Garnish with fresh coriander leaves
Garnish with fresh coriander leaves. Serve hot with freshly prepared roti canai.
Why this recipe 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.
A note on tradition
Roti Canai with Chicken Curry is reminiscent of the classic Indian parotta and salna, especially popular in Tamil Nadu and Kerala. It’s a staple in South Indian Muslim households and is commonly served during Eid and family get-togethers. The dish symbolizes warmth and togetherness, often enjoyed as a special breakfast or festive meal, showcasing the art of Indian flatbreads and curries.