Masala-Spiced Chicken with Roti & Coriander Yogurt Sauce

• Slice the onion into half rings and crush or mince the garlic.
• Cut the Romano pepper into strips.
• Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken for 2 minutes per side. 
• Add the garlic, the onion and the Romano pepper. Fry for 7 - 8 minutes, turning the chicken halfway. Season with salt and pepper.

• Tear the coriander leaves off of the stalks and set aside, then transfer the stalks to a tall container.
• Add the yogurt and a quarter of the green curry spices, then use an immersion blender to process until smooth.
• Season to taste with salt and pepper.

• In a bowl, combine the white wine vinegar with the extra virgin olive oil.
• Season to taste with salt and pepper.
• Add the red cabbage, then toss well to combine.

• Slice the chicken and return it to the pan.
• Add a knob of butter, the garam masala* and the rest of the green curry spices.
• Fry for one minute, then remove from the heat. 
• In a clean frying pan over medium-high heat, warm the roti for 30 seconds per side.

 *Take care, this ingredient is spicy! Use as preferred.