Chicken Roti
A South Asian bread of chicken, green pepper and carrot, seasoned with curry powder and simmered on the stove. It comes to the table with chutney on top.
40 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- medium
- 1
In a large skillet saute garlic, onion 1-2 minutes. Add chicken and saute until cooked and tender.
- 2
Add green pepper and carrots. Saute 1-2 minutes. Add chicken broth, potatoes and as much water as needed to cover everything.
- 3
Simmer until the potatoes are very tender and broth begins to reduce. Add all spices and flavorings to personal taste.
- 4
Cover and turn off. This can now stand until just before serving time. It will thicken a little as it cools.
- 5
At serving time heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew.
- 6
Cook to reduce more if too runny. Warm tortillas, place on plate. Put generous portion of roti mixture in center of tortilla.
- 7
Roll up with ends folded under. Serve with chutney on top.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
