Curried Chicken Roti
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 5 boneless, skinless chicken thighs, chopped
  • 1 large sweet potato, chopped coarsely
  • 1 large russet potato, chopped coarsely
  • 4 large carrots, chopped coarsely
  • 1 large yellow onion, chopped coarsely
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • ⅓ cup madras curry powder
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ¼ teaspoon black pepper
  • 1 cup vegetable broth
  • 3-4 cups water
Instructions
  1. In dutch oven, heat olive oil on med-high heat.
  2. Add chicken and brown.
  3. Add onion and stir until tender.
  4. Next, add garlic and until golden (30 sec.).
  5. Put potatoes, carrots, and sweet potatoes in, along with the remaining seasoning.
  6. Pour in vegetable broth and 3-4 cups of water - just enough to barely cover the vegetables.
  7. Stir to combine.
  8. Allow it to come to a boil.
  9. Reduce heat to medium and allow to cook until broth begins to reduce and thicken. (20-30 mins.)
  10. Once thickened, prepare roti bread.
  11. Place some stew into the roti and wrap.
Recipe by Today I Might... at http://www.todayimight.com/food/curried-chicken-roti/