|
Our Sponsors >
|
Ingredients:
1/2 cup of water
1 can of chicken broth
-chopped fresh parsley
2 crushed garlic cloves
3 boneless chicken breast
4 flower tortillas (large)
2 tablespoons of curry powder
2 peeled and cubed large potatoe
1 peeled large carrot sliced thinly
1 jar of fruit salsa or mango chutney
1 green pepper, chopped in chunky pieces
1 medium size onion chopped in chunky pieces
2 to 3 teaspoons Blind Betty Original Recipe
-pepper and salt for flavor
Directions:
First saute the garlic, along with the onion for
1 to 2 minutes in large skillet. Cook and saute
chicken until done but tender add green pepper
and carrots. Saute for 1 to 2 minutes.
Now include the chicken broth, with the potatoes
and use as much water needed to cover everything.
Simmer until the potatoes are tender and begin to
reduce the broth.
Add all of the spices and Seasonings for flavor.
Turn off stove and cover skillet. Note: This can
now stand until just before serving time. As it
cools it will thicken a little.
Heat up the roti mixture at dinner time to a boil
stirring with a wooden spoon. The curry stew must
be nice and thick. Reduce more if too runny.
Next put the warm tortillas on a plate, and add a
generous portion of the roti in the middle of the
tortilla and fold into flat tube with ends folded
under. Add chutney, or salad and rice on top.
Makes 4 Servings
* 
I would love a recipe for:
Meat Patties
Maubi
Kalaloo
Leave a Reply
You must be logged in to post a comment.