Chicken With Traditional Roti Recipe
Ingredients:
- 1 lb. boneless, skinless chicken breasts or thighs, cubed (500g)
- 6 mini potatoes, quartered
- 1 onion, coarsely chopped
- 2 small cloves of garlic, chopped
- 1 large carrot, chopped
- 1 cup store bought chunky vegetable tomato sauce (250ml)
- 3 tbsp mango chutney (45ml)
- 2 tsp fresh thyme, chopped (10ml)
- 1 tbsp chopped, fresh parsley (15ml)
- 3 tbsp canola oil (45ml)
- 2 tbsp mild curry paste (30ml)
- 1/2 tsp ground cumin (2ml)
- 1/2 tsp ground ginger (2ml)
- 1 1/2 cups chicken stock (375ml)
- 1 Granny Smith apple peeled, cored and sliced
- 1 cup coconut milk (250ml)
- 1 -19 oz. chickpeas, drained and rinsed (540ml)
- 3 dash hot sauce, or to taste
- 1/2 tsp each salt and freshly ground pepper (2ml)
- 3 tbsp canola oil (45ml)
- roti flatbread or large whole wheat flour tortillas
Adults:
- coconut milk
- chickpeas
- hot sauce
Children:
- 2 tbsp mango chutney
- 1/2 cup chicken stock
Directions:
1. In a food processor, puree onion, garlic, carrot, thyme, 1 tbsp chutney, parsley, ginger, salt and pepper, until combined. Place mixture in a bowl. Add chicken and tomato sauce and marinate for 30 minutes.
2. Heat oil in a large nonstick skillet over medium heat and add curry paste and cumin and cook for 1 minute.
3. Add chicken mixture to skillet with 1 cup chicken stock, apples and potatoes, bring to a boil, reduce heat and simmer, covered for 20 minutes or until vegetables are tender and chicken is no longer pink inside. Divide half of the mixture into another skillet.
4. Kids: Add remaining 2 tbsp chutney and ½ cup chicken stock. Stir and simmer until sauce is thickened, about 10 minutes. Adults: Add chickpeas and coconut milk. Stir and simmer until sauce is thickened, about 10 minutes. Enjoy!
