Cut the chicken breast into small pieces. Peel the potatoes and cut into 6-8 pieces depending on the size. Wash and clean the beans and cut in half crosswise. Dice the onions and garlic.
Heat sunflower oil, sweat the cubes of one onion and one clove of garlic, add 2 teaspoons of curry and cumin and fry again for 1 minute, then add the potatoes and green beans, stir, deglaze with 150 ml of water, add a little granular stock, pepper and salt add and simmer covered for about 10 minutes.
In the meantime, sauté the remaining onion and garlic cubes in a pan with a little sunflower oil. Add the very finely chopped chilli pepper and braise with it. Add 1 teaspoon of curry powder and the tomato paste and simmer for 1 minute. Add the meat, season with broth, salt and pepper and raise the temperature a little. When the meat is seared all over (this is quick) add to the potatoes and beans, mix in and simmer covered for another 15-20 minutes. Season again with salt, pepper and granulated broth.
In the meantime, prepare the dough for the roti. Mix the flour, salt, sunflower oil and water in the food processor until the dough is soft but no longer sticky. Place on a floured work surface, cover with cling film and let rest for about 10 minutes. Then roll out into a circle and brush with the melted butter. Form a roll and cut it into 8 pieces. Roll out these pieces as thinly as possible in a circle and let them rest for another 5 minutes.
Heat an iron pan and brush with a little sunflower oil. Bake the dough gradually for 1 - 2 minutes on both sides. Cover with a kitchen towel on a plate to keep it warm. Serve with the curry.
If you want, you can bake pan-fried bread with yeast instead of roti or serve ready-made tortillas with it.
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