Caribbean Curry
- Ingredients:
- 23
- 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
- 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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