Low Carb Roti With Chicken
300 gr chicken breast
150 gr celeriac or pumpkin
200 gr long beans or green beans
1 small onion
1 clove of garlic
3 tbsp masala spices (no garam masala)
pinch of chili powder
2 tbsp olive oil
1 cube of chicken stock
2 tbsp tomato puree
50 gr coconut flour
2 tsp psyllium husks
1/2 tsp xanthan gum
1/2 tsp salt
1 tbsp butter
1 cup of hot water (approx. 200 ml)
Cut the chicken into cubes and clean the long beans/green beans and celeriac. Then cut the celeriac into cubes and chop the onion and garlic. Add 2 tbsp olive oil to a frying pan and fry the onion and garlic. Then add the masala, chili powder, tomato paste, stock cube and chicken and fry briefly.
After frying for a few minutes, pour the water into the pan and add the cubes of celeriac and later the long beans/green beans.
Lower the heat and let the contents of the pan simmer for 20 minutes with the lid on the pan. Meanwhile, make the roti pancakes by mixing the coconut flour, psyllium husks, xanthan gum and salt in a bowl.
Add a tablespoon of butter or ghee and then pour the hot water into the bowl while stirring. Finally, knead with your hands into a ball of dough and let the dough rest. Divide the dough ball into 4 smaller balls and place a ball between two sheets of baking paper.
Roll out the pancake with a rolling pin to the desired thickness and repeat this until you have made 4 pancakes.
Heat a little olive oil or butter in a frying pan. Add a roti pancake and fry it over a medium heat. Bake the pancake on both sides for about 2 minutes, keep a close eye on it, because the pancake can burn quickly. When the roti pancakes and chicken are ready, cook 2 eggs as desired.
Bring a pan of water to the boil and add the eggs. Boil for 6 to 7 minutes for a soft egg and 8 minutes for a hard egg.
Divide the pancakes, chicken and eggs between two plates and enjoy!