Caribbean Curry

Recipe by Robin Cowdrey
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READY IN:
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make one or all three of the fillings below to enclose in a soft roti envelope.
  • Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add chick-peas, green onions and remaining water; bring to boil.
  • Reduce heat and simmer for 5 minutes or until chick-peas are softened.
  • 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.
  • Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
  • Stir in tomato, and salt and pepper to taste; cook for 1 minute.
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