Roti

Roti

Ingredients

  • 3 pounds boneless skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 2 cups water
  • 1 tablespoon tomato paste
  • salt and pepper
  • 1 can (19 oz) chick-peas
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon tomato paste
  • 1/4 cup chopped green onions
  • 1 package (10 oz) fresh spinach
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 tomato, diced

Instructions

Make one or all three of the fillings below to enclose in a soft roti envelope. Curried Chicken Filling: Cut chicken into bite-size pieces, set aside. In skillet, heat oil over medium heat, cook onion, stirring, for 2 minutes. Add garlic, cook, stirring, for 1 minute. Add curry powder, cook, stirring, for 2 minutes. Add 1/2 cup of the water and the tomato paste, cook, stirring occasionally, for 2 minutes. Add chicken, cover and cook for 10 minutes. Pour in remaining water, simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste. Curried Chick-Pea Filling: Drain and rinse chick-peas, set aside. In skillet, heat oil over medium heat, cook onion, stirring, for 1 minute. Add garlic, cook, stirring, for 1 minute. Add curry powder, cook for 1 minute. Stir in tomato paste and 1/4 cup of the water, cook for 2 minutes. Add chick-peas, green onions and remaining water, bring to boil. Reduce heat and simmer for 5 minutes or until chick-peas are softened. Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach, set aside. In skillet, heat oil over medium heat, cook onion, stirring, for 2 minutes. Add garlic, cook, stirring, for 1 minute. Add spinach, cook, stirring, just until wilted. Stir in tomato, and salt and pepper to taste, cook for 1 minute. Yield: 12 servings

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