| Chicken Roti |
Preparation Time: 15 minutes
Total Time: 35 minutes
Flavor: Tropical
Serves: 4
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1 tablespoon vegetable oil
2 garlic cloves, crushed
1 medium onion, coarsely chopped
3 boneless, skinless chicken breast halves, cut into 1-inch pieces
1 green pepper, coarsely chopped
1 peeled large carrot, sliced thinly
1 can chicken broth
2 large potatoes, peeled and cubed
2 tablespoons curry powder (preferably Caribbean Curry)
2 to 3 teaspoons Blind Betty Original Recipe or Pickapeppa Sauce (hot sauce, Worcester sauce, lemon juice)
2 tablespoons fresh parsley or cilantro, chopped
4 large flour tortillas
1 jar fruit salsa or mango chutney
Heat oil in a large, non-stick skillet; add garlic and onion, saute for 1 to 2 minutes. Add chicken, sauté until done. Add green pepper and carrots, saute for 1 to 2 minutes.
Add broth, potatoes and enough water to cover, about 1/2 cup. Simmer until potatoes are tender and broth begins to reduce. Add curry powder, Blind Betty, chopped parsley, salt and pepper to taste. The curry stew must be nice and thick; reduce more if too runny.
Add a quarter of the roti mixture in the middle of a warn tortilla and fold into flat tube with ends folded under; repeat for remaining tortillas. Serve with fruit salsa or chutney.
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Contact us for additional information.
Phone: 1-888-610-5935 or 847-510-5935 or request information online.
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