PREPARATION

  1. Chop the onion and chop the garlic finely.
  2. Heat the oil in the pressure cooker pan and add chicken, onion and garlic.
  3. Cook for 3 minutes and add the curry.
  4. Cook for a minute and add the tomato purée. Cook together for a minute and add the stock. In the meantime, cut the chilli, sweet potato, celeriac and cabbage
  5. and add with the asparagus beans. Stir everything well.
  6. Close the lid and cook under high pressure for 10 minutes.
  7. Cut the coriander roughly and the spring onion into rings. Heat the roti pancake in the microwave or oven.
  8. Keep warm under foil.
  9. Carefully release the pressure before opening the cooker (beware: HOT!).
  10. Fill the roti pancakes with the curry and sprinkle with coriander and spring onion.