In a large skillet sauté garlic, onion 1-2 minutes. Add chicken and sauté till cooked but tender add green pepper and carrots. Sauté 1-2 min. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth. Add all spices and flavorings to taste.
Cover and turn off. This can now stand till just before serving time. It will thicken a little as it cools. At suppertime heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Reduce more if too runny. Warm tortillas, place on plate, put generous portion of roti in center of tortilla. Fold into flat tube with ends folded under. Serve with chutney on top. Salad and rice good accompanyments.
I adore cooking and that's why I always checked Caribbean recepies for hot cooking dishes. I love fish the most and the way the to decorate a platter with seafood! Thanks to all of you, soon I will put one dutch recepie for you Bye for now and be good!
I adore cooking and that's why I always checked Caribbean
recepies for hot cooking dishes. I love fish the most and the way the to decorate a platter with seafood!
Thanks to all of you, soon I will put one dutch recepie for you
Bye for now and be good!
haven't tried it yet, 1/27/2006
Reviewer: mystic1der from maryland (427)
I had to see what that was as well it's hot pepper sauce
chicken roti, 1/4/2006
Reviewer: ehzalar from ohio (1857)
anyone know what blind betty is?? recipe calls for 2-3 tsp of original recipe
Finger lickin moments, 3/29/2005
Reviewer: guyjam1 from London, England (1088)
A winner everytime.
A fabulous meal.
These are just some of the comments made by relative and friends after we shared this Caribbean meal.
'Finger Licking Moment', 8/9/2004
Reviewer: J.P.Miller from Houston, Texas ()
With spicy curry it is a tasty meal
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