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Chicken Roti

Chicken Roti
YIELDS
4 servings
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Ingredients

Chicken Roti

1
lb(s) 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)
½
tsp ground cumin (2ml)
½
tsp ground ginger (2ml)
1 ½
cup 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
½
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
½
cup chicken stock
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Directions

Step 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.

Step 2

Heat oil in a large nonstick skillet over medium heat and add curry paste and cumin and cook for 1 minute.

Step 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.

Step 4

Kids: Add remaining 2 tbsp chutney and ½ cup chicken stock. Stir and simmer until sauce is thickened, about 10 minutes.

Step 5

Adults: Add chickpeas and coconut milk. Stir and simmer until sauce is thickened, about 10 minutes.

Step 6

Tip: Serve with traditional roti flatbread or place curry on a roti or tortilla and fold to create a small package. If roti is not available use flour tortillas.

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My rating for Chicken Roti
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