Total Time
Prep 0 mins
Cook 0 mins

a yellow curry that you would use to make Chicken Roti or something similar, light and saucy with or without vegies or potatoes.

Ingredients Nutrition

Directions

  1. Make one or all three of the fillings below to enclose in a soft roti envelope.
  2. Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
  3. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes.
  4. Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
  5. Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste.
  6. Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes.
  7. Add chick-peas, green onions and remaining water; bring to boil.
  8. Reduce heat and simmer for 5 minutes or until chick-peas are softened.
  9. Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes.
  10. Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
  11. Stir in tomato, and salt and pepper to taste; cook for 1 minute.

Reviews

(3)
Most Helpful

not so bad you can alter how strong the curry is b

pinch1169 November 08, 2007

We made the Curried Chickpea filling. Neither DH nor I liked it very much as it did not have much flavor. It was also quite watery, not saucy at all.

Ms*Bindy June 06, 2005

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