Roti

Combine the flour, salt, and oil in a large bowl. Gradually add warm water while mixing until a soft, pliable dough forms. Knead for five minutes until smooth, then cover with a damp cloth and rest for thirty minutes.

Divide the dough into eight equal portions and roll each into a smooth ball. On a lightly floured surface, roll each ball into a thin circular disc about twenty centimetres in diameter, brushing with a thin layer of oil.

Heat a dry tawa or flat pan over medium heat. Cook each roti for about ninety seconds per side until golden spots appear and the bread puffs slightly. Stack the cooked roti and wrap in a clean towel to keep them soft and warm.

For the curry, heat the vegetable oil in a large heavy pot over medium-high heat. Add the diced onion and cook for three minutes, then add the garlic and sauté until fragrant. Add the chicken pieces and brown on all sides.

Sprinkle the masala powder and ground cumin over the chicken, stirring for two minutes to toast the spices. Add the chopped tomatoes, crumbled stock cubes, and enough water to cover the chicken. Bring to a boil.

Reduce heat to medium-low, add the quartered potatoes, and simmer for twenty-five minutes with the lid partially on. The chicken should become tender and the potatoes soft enough to break apart when pressed with a spoon.

Add the long bean pieces during the last ten minutes of cooking, stirring them into the curry. The sauce should reduce to a thick, richly spiced gravy that clings to the chicken and vegetables.

Serve by placing a roti on each plate and tearing it open. Spoon the chicken curry with potatoes and long beans generously onto the roti, then fold the bread around the filling and eat with your hands.