Caribbean Curry

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

• Ready In: 0 mins
• Serves: 12

Ingredients

• 3  lbs boneless skinless chicken breasts
• 2  tablespoons  vegetable oil
• 1  onion, chopped
• 2  cloves garlic, minced
• 3  tablespoons curry powder
• 2  cups water
• 1  tablespoon tomato paste
•  salt & pepper

• -----Curried Chick-Pea Filling----

• 1 (19 ounce) can chickpeas
• 1  tablespoon  vegetable oil
• 1  onion, chopped
• 1  clove garlic, minced
• 1  tablespoon curry powder
• 1  teaspoon tomato paste
• 2  cups water
• 1⁄4 cup green onion, chopped
•  salt & pepper

• -----Spinach Filling-----

• 1 (10 ounce) package fresh spinach
• 1  tablespoon  vegetable oil
• 1⁄2 onion, chopped
• 1  clove garlic, minced
• 1  tomatoes, diced
•  salt & pepper

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.