PREP TIME: 6 mins
COOK TIME: 2 mins each
SERVES: 8 people
Inspired by what some of the well-known restaurants in the Basin including Botswana, White + Wong’s and Madam Woo (to name a few) offer on their menus, this week I have created a very simple version of the roti.
This recipe came about after picking up my starving kids from sport and returning home to no meal prepped. I pulled apart a left-over chicken we had in the fridge, whipped up a tasty dressing, tipped in a packet of coleslaw and fried off some roti. Voila!!
Dinner ready in about 10 minutes from start to finish! If you have the time, make your own coleslaw, however, many of us know what it’s like to have agitated ‘hangry’ children, so don’t feel too guilty for using pre-made once in a while. T
his is now a family favourite in my household. Try it and it could be in yours too and it’s oh so simple and fast! Enjoy.
8 frozen roti paratha (you can buy in freezer section at most Asian supermarkets)
1 whole cooked chicken
460g bag Japanese coleslaw
1 small pack fresh coriander
3 spring onions
20-30 mint leaves
1 red chilli (optional)
1/3 cup Japanese mayonnaise (use normal if don’t have)
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon sweet Thai chilli
1 teaspoon sesame oil
1.Shred the chicken off the bone and set aside.
2.Combine all the ingredients for the mayonnaise and whisk until thoroughly combined. It will go through a phase of looking a little curdled but persevere and it will become a smooth taste sensation.
3.Thinly slice your spring onions. Roughly chop your coriander and finely slice your chilli.
4.Tip your pack of coleslaw into a large mixing bowl. Add the chicken, spring onion, coriander, mint and chilli, if using, and pour over the of the mayonnaise and thoroughly combine. Add more dressing if you like or leave for people for pour on themselves. Set aside.
5.Next take a medium-size pan and heat to a medium-high heat. I like to oil the pan with a paper towel and a little oil drizzled on. Take a frozen roti and fry one side until golden brown and starting to puff up. Flip and brown the other side. It’s quite easy to burn these so best to not walk away from pan.
6.Place the roti on a plate, spoon your chicken mix along the middle and serve immediately. You can add fried shallots, more herbs or more dressing along the top if desired.
7.Note you can adjust amounts of ingredients depending on how many you are feeding and how much left-over chicken you have.