Ever since I have been introduced to Caribbean Flavours in Ottawa, I have been addicted to rotis. I had never heard of a chicken roti until my co-worker, owner (her husband's restaurant) of Caribbean Flavours made me a chicken roti and I was hooked on the texture and well flavor of this dish. I knew that I would never be able to hold up to his authenticity and quality of cooking, but decided to try my luck at a roti. Rather than wrapping the chicken stew in a roti, the flatbread was served on the side to dip in this delicious chicken stew and served with mango chutney.
1 lb chicken breast, cubed
2 medium potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
1 large carrot, chopped
1 cup diced tomatoes, canned
3 T mango chutney
2 tsp fresh thyme
2 T mild or hot curry paste (Iprefer the hot)
1/2 tsp cumin ground
1/2 tsp ginger ground
1 1/2 cup chicken stock
1 granny smith apple, peeled and chopped
1 cup low fat coconut milk
19 oz can chickpeas, drained and rinsed
3 dashes hot sauce
salt and pepper to taste
In a food processor puree onion, garlic, carrot, thyme, 1 T chuntney, giner, salt and pepper. Place in a bowl. Add chicken and tomatoes. Marinate for 30 minutes.
Heat oil in skillet with curry paste, cumin and cook 1 minute. Add chicken mixture and chicken stock, apple and potatoes. Bring to a boil. Reduce heat and simmer for 20 minutes.
Add chickpeas and coconut milk and simmer for 10 minutes.
Serve with roti flatbread and mango chutney.
See following blogs for roti flatbread and mango chutney.
Makes approx 6 servings.