Servings

4

Prep Time

34 minutes

Cook Time

15 minute

Ingredients

For the Curry

• 2 tablespoon white wine vinegar
• 3 garlic cloves, grated
• 2 teaspoons ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 – 1 teaspoon cayenne pepper
• 1/2 teaspoon black mustard seeds
• 1 pound boneless, skinless chicken breast, cut in ½ inch pieces
• Zest and juice of 1 medium lemon
• 1 tablespoon avocado or coconut oil
• 2 medium yellow onions, diced
• 1 pound mixed mushrooms, cut in ¼ inch thick slices as needed
• 1 small eggplant, cut into ½ inch cubes
• 1 – 28 ounce can crushed tomatoes
• 1 – 4.5 ounce can diced green chilies (mild or hot, depending on your tastes)
• sea salt, to taste
• fresh cilantro, leaves and stems roughly chopped, for garnish (optional)
• lemon wedges, for garnish

For the Roti

• 2 cups (240 grams) finely ground whole wheat flour (atta), plus more for dusting
• ½ teaspoon sea salt
• 2 teaspoons avocado or grapeseed oil
• ¾ cup warm water (more as needed)

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