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May 17, 15

Roti chicken masala with yard long beans

This is my famous roti chicken masala recipe, the quick and easy version. I would say it takes +/- 45 - 60 minutes. Yes, seriously, this is the "quick" version. I make this dish rather often, since all of my friends and family really like it. Which is A-W-E-SOMEEE, because it means it is a tasty dish. That's one of the reasons I'm sharing this with you all. 

One of the other reasons is to give my Indonesian half some credits. In case you didn't know, besides Dutch blood, I also have Indonesian blood in my veines. Yeah... Shocking right?!

Let me quote:

"You? Indonesian? You're not coloured at all, your skin is white!"

I know... But I've made peace with my snow white not so smooth skin ;-)Enough talking, let's make some FOOD!

Roti chicken masala with yard long beans

+/- 3 persons

Ingredients

  • 3 roti pancakes (Asian supermarket / Indonesian Shop )
  • 350gr chicken fillets or thighs
  • 250gr fresh yard long beans a.k.a. asparagus beans or Chinese beans (if not available, normal green beans will suffice)
  • 400gr peeled potatoes
  • 2 chicken stock cubes
  • 2 cloves of garlic
  • 1 finely diced onion
  • 4tbsp garam masala
  • 1tbsp sambal ulek (oelek)
  • 1 small can of tomato puree (70gr)
  • 800ml water
  • 3 cooked eggs

Cook the eggs and chop the garlic and onion. Cut the chicken, potatoes and yard long beans in big chunks, but keep everything apart.

Preheat a frying pan and a wok/cooking pot over medium heat, add a table spoon of olive oil to each pan. Fry the onions and garlic in the frying pan. When they are nicely browned add 1/3 of the tomato puree and 2,5 tablespoons of garam masala, 400ml water and 1 chicken stock cube. Give it a nice stir, and then add the chicken. When the mixture is cooking, set the heat to low and let it simmer for about 20 minutes. If needed, add more water.

In the mean time bake the rest of the garam masala, sambal ulek and the rest of the tomatopuree in the wok. When the aroma of the mixture releases, add the potatoes, 400ml of water and the last chicken stock cube. Let it simmer till the potatoes are cooked. Add the yard long beans, which will be cooked in +/- 3 minutes.

If everything is almost ready, peel the cooked eggs, and put them in the pan with chicken until they are yellowish coloured on all sides. Put the roti pancakes in the microwave for about a minute and you are all set!

A real Indonesian would eat this dish with his hands. You serve the chicken mixture and potato / bean mixture on your plate and use the roti pancakes to pick up the pieces of food. Enjoy!

Roti chicken masala with yard long beans