Wednesday, October 04, 2006

Chicken Curry Roti

Chicken Roti

In the West Indies, it is common to eat Roti for breakfast or lunch. It is their version of burritos, I guess. Basically roti is this fabulous Indian flat bread that sort of looks like a large flour tortilla, but it tastes more like naan bread. Spicy chicken curry is then wrapped in the roti, and you eat it just a like a burrito. You can usually buy roti at your favorite Indian restaurant (or you can try to make it); if you can't find roti, you can use large flour tortillas or even lavash for this dish.

INGREDIENTS (4 to 6 servings)

  • 6 boneless skinless chicken thighs
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 4 bay leaves
  • 5 cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cumin
  • 1 heaping tablespoon curry powder + 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 dried red chile pepper (optional)
  • 1 cup low-sodium chicken stock
  • 3 potatoes, peeled and diced
  • Vegetable oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 to6 roti wraps

Cut the chicken into 1-1/2 inch cubes and place cubes in a large bowl. Add garlic and mix into chicken. Then add 1 heaping tablespoon of curry powder; make sure that chicken is well coated. Add ground ginger, cumin, salt, and mix again. Set aside.

In a large skillet with high sides or Dutch oven, add just enough vegetable oil to cover the bottom, about 2 tablespoons. Place 4 bay leaves, cloves and red chili pepper (if using) into the pot and warm oil on medium for a couple minutes. Add the onions and sauté for 5 minutes.

Turn heat to high and add chicken. Stir it around and let it cook for a few minutes on high and reduce back to medium heat stirring frequently, for about 8 to 10 minutes. Remove chicken, onions, pepper, bay leaves and cloves with tongs or a slotted spoon onto a plate and set aside.

In the same skillet, add 2 tablespoons of butter, 2 tablespoons of flour and the remaining 1 teaspoon of curry powder. Cook on medium-high for about a minute. Whisk in one cup of chicken stock until smooth. Carefully add the potatoes and bring to a boil. Simmer for 5 minutes, and then add the chicken, onions, bay leaves, and red chili pepper back into the pot, along with any juices that may have come out of the chicken. (If curry looks like it needs more liquid, add more stock or water--you want the consistency of thick stew).

Keep simmering the curry, uncovered, for another 10 to 15 minutes. Remove from heat and let it cool a little--remoe the bay leaves. Meanwhile, heat up the roti in the oven or over a griddle. Place about 3/4 to 1 cup of chicken curry in the middle of the roti, then fold it as you would fold a burrito or a wrap. Eat immediately!

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