Curried Chicken Roti
Author: Today I Might
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 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
- In dutch oven, heat olive oil on med-high heat.
- Add chicken and brown.
- Add onion and stir until tender.
- Next, add garlic and until golden (30 sec.).
- Put potatoes, carrots, and sweet potatoes in, along with the remaining seasoning.
- Pour in vegetable broth and 3-4 cups of water - just enough to barely cover the vegetables.
- Stir to combine.
- Allow it to come to a boil.
- Reduce heat to medium and allow to cook until broth begins to reduce and thicken. (20-30 mins.)
- Once thickened, prepare roti bread.
- Place some stew into the roti and wrap.
Recipe by Today I Might... at http://www.todayimight.com/food/curried-chicken-roti/
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