Chicken Roti

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

roti flatbread

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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.

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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.

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Add chickpeas and coconut milk and simmer for 10 minutes.

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Serve with roti flatbread and mango chutney.

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See following blogs for roti flatbread and mango chutney.

Makes approx 6 servings.