Steps

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  Dennis Prescott’s Kenyan-Style Coconut Chicken Curry

  

• 1

  Combine the flour and a couple pinches of salt in a large bowl and mix well. Add the water and mix together thoroughly with a fork until a sticky dough starts to form.

• 2

  Lightly flour your work surface and turn the dough out onto it. Using the palms of your hands, knead the dough until a very soft elastic dough ball forms, about 10 minutes. Cover the dough tightly with plastic wrap and let it rest for 20 minutes. (At this point, you can also cover and refrigerate the dough for up to 12 hours.)

• 3

  Divide the dough into 4 equal portions, and shape each into a ball. Lightly flour your work surface if necessary. Using a rolling pin or a dowel, roll one ball into an 8-inch round that’s about 1/8 inch thick. Drizzle about 1½ teaspoons oil onto the surface of the round, then use a pastry brush to brush it over the surface. Roll the dough up tightly, until you have a long snake-like tube of dough. Coil the rolled dough into a tight snail-shaped disk. Press and flatten the dough with the palm of your hand, and then roll out one final time on a floured surface into an 8-inch round. Repeat with the remaining balls of dough.

• 4

  Heat 1 tablespoon of the grapeseed oil in a large cast-iron or heavy-bottomed skillet over medium heat. When the oil is hot, add 1 dough round and fry until golden brown and crispy on one side, about 1 minute. Flip and cook the other side. Repeat with the remaining dough rounds. The chapatis are the very best when served fresh while still warm but will keep well for 1 to 2 days in an airtight container at room temperature. Reheat store chapati in a dry skillet.

• 5

  Excerpted from Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together by Dennis Prescott. Copyright © 2024 by Dennis Prescott. Used by permission of Harper Celebrate. Photo credit: Dennis Prescott from Cook with Confidence