Directions for: Chicken Roti
Ingredients
Chicken Roti1 lb(s) boneless, skinless chicken breasts or thighs, cubed (500g)
6 mini potatoes, quartered
1 onion, coarsely chopped
2 small cloves of garlic, chopped
1 large carrot, chopped
1 cup store bought chunky vegetable tomato sauce (250ml)
3 Tbsp mango chutney (45ml)
2 tsp fresh thyme, chopped (10ml)
1 Tbsp chopped, fresh parsley (15ml)
3 Tbsp canola oil (45ml)
2 Tbsp mild curry paste (30ml)
tsp ground cumin (2ml)
tsp ground ginger (2ml)
1 cup chicken stock (375ml)
1 Granny Smith apple peeled, cored and sliced
1 cup coconut milk (250ml)
1 19 oz. chickpeas, drained and rinsed (540ml)
3 dash hot sauce, or to taste
tsp each salt and freshly ground pepper (2ml)
3 Tbsp canola oil (45ml)
roti flatbread or large whole wheat flour tortillas
Adults:coconut milk
chickpeas
hot sauce
Children:2 Tbsp mango chutney
cup chicken stock
Directions
Chicken Roti1. In a food processor, puree onion, garlic, carrot, thyme, 1 tbsp chutney, parsley, ginger, salt and pepper, until combined. Place mixture in a bowl.Add chicken and tomato sauce and marinate for 30 minutes.
2. Heat oil in a large nonstick skillet over medium heat and add curry paste and cumin and cook for 1 minute.
3. Add chicken mixture to skillet with 1 cup chicken stock, apples and potatoes, bring to a boil, reduce heat and simmer, covered for 20 minutes or until vegetables are tender and chicken is no longer pink inside. Divide half of the mixture into another skillet.
4. Kids: Add remaining 2 tbsp chutney and cup chicken stock. Stir and simmer until sauce is thickened, about 10 minutes.
Adults: Add chickpeas and coconut milk. Stir and simmer until sauce is thickened, about 10 minutes.
Tip: Serve with traditional roti flatbread or place curry on a roti or tortilla and fold to create a small package. If roti is not available use flour tortillas.
Adults: Children:See more: Poultry, Dinner, Main, Indian, Kid-Friendly, Chicken