Roti chicken has been my favorite meal since the architect first served it to me over 25 years ago. I used to order it regularly, but it keeps getting more expensive and the quality is inconsistent. My earlier attempts to make it myself failed, until I recently bought an Instant Pot. The roti is missing from this recipe not only because I find it too labor-intensive, but mainly because I avoid wheat. The potatoes in this recipe are naturally quite carb-heavy at 18 grams per 100 grams, but by letting them cool first and only reheating them the next day, the starch converts to resistant starch. This is good for my gut flora and also reduces the impact of the carbohydrates. Resistant starch arrives undigested in your large intestine, where it functions as food for the good bacteria. They convert it into butyrate – a fatty acid that strengthens your intestinal wall, reduces inflammation, and keeps your gut in balance.
Preparation in the Instant Pot
In the Instant Pot, I prepare the chicken together with the potatoes. I make about 5 portions at once and freeze the extra portions for later. The yard-long beans – which are often hard to find – I replace with frozen haricots verts, which I prepare separately per portion.
Ingredients:
- 1.5 tablespoons H. Nandan Masala
- 800 grams chicken breast, cut into cubes and lightly seasoned with pepper and salt
- 1 tablespoon oil
- 4 cloves garlic
- 1 onion, peeled
- 2 tablespoons tomato paste
- 500 grams waxy potatoes, peeled
- 1 chicken bouillon cube, dissolved in 300 ml water
- 1 egg per person
- Frozen haricots verts as needed
Preparation Method:
Make sure all ingredients are ready. Finely chop the onion and garlic (optionally in a food chopper).
Set the Instant Pot to ‘Sauté’ and heat 1 tablespoon of oil in the inner pot. Sauté the onion and garlic until soft. Add the tomato paste and masala, stir well, and turn off the sauté function.
Add the water with the dissolved bouillon cube and stir everything well so nothing sticks to the bottom. Add the chicken breast and potatoes.
Close the lid and select ‘Pressure Cook’ on High Pressure for 10 minutes. After completion, let the pressure release naturally (about 10 minutes).
Cooling and Storage:
I let the dish cool completely and divide it into glass storage containers with lids (suitable for freezer, oven, and Instant Pot). All portions go into the refrigerator or freezer.
For Consumption the Next Day:
The next day I gently reheat a portion in the Instant Pot using the pot-in-pot method. I also boil an egg and add haricots verts cooked until tender-crisp.
