Chicken Roti From India Recipes

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CHICKEN ROTI



Chicken Roti image

Provided by Theresa Albert

Categories     chicken,dinner,Indian,kid-friendly,Main,Poultry

Yield 4 servings

Number Of Ingredients 26

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
coconut milk
chickpeas
hot sauce
2 Tbsp mango chutney
½ cup chicken stock

Steps:

  • 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.
  • Heat oil in a large nonstick skillet over medium heat and add curry paste and cumin and cook for 1 minute.
  • 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.
  • Kids: Add remaining 2 tbsp chutney and ½ cup chicken stock. Stir and simmer until sauce is thickened, about 10 minutes.
  • Adults: Add chickpeas and coconut milk. Stir and simmer until sauce is thickened, about 10 minutes.
  • 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.

CHICKEN CURRY AND ROTI



Chicken Curry and Roti image

This is a recipe from my Fijian mother; nobody makes it like her! Since she never uses exact measurements, I've tried to classify them as best as I can. (The roti is a flat unleavened bread that is used to eat the curry). This is definitely spicy and can be quite time consuming to make. However, after growing up with this dish through the years, it's worth it. Plus, you can freeze the roti in foil and the curry in individual plastic bags for quick and easy meals during the week!

Provided by pdogg1979

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 lbs boneless skinless chicken thighs (cut into bit size pieces)
1 bulb of garlic (or more if you desire)
4 bay leaves
1 teaspoon ground cloves
3 teaspoons ground ginger
2 teaspoons cumin
1 teaspoon marjoram
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon yellow mustard seeds (grounded)
2 -3 ounces curry powder (suit to your taste or color)
1 chicken bouillon cube (if you'd like to salt your curry)
2 potatoes
1 eggplant
4 cups flour
hot water
1/4 cup butter, room temperature
1 teaspoon salt

Steps:

  • PREP:.
  • Cut the chicken into bit size pieces. Add garlic and mix into chicken.
  • In a separate bowl mix all of the spices and curry powder together (but not the bay leaves). Slowly add spice mixture into chicken/garlic while mixing by hand to ensure even coverage. Set the mixed chicken aside to sit for a while while you make the Roti.
  • ROTI:.
  • Boil water and let the water cool until you can handle it with your hands (you'll be kneading the Roti dough).
  • Mix 4 cups of flour with the salt and then add the hot water until it is moist but not sticky. You want the consistency of a flat dough that will be rolled out using a wooden rolling pin.
  • Take a little more than half a stick of room temperature butter and add it to the flour and water mixture. This will keep the dough from sticking to your hand and itself.
  • Use judgment for rolling consistency. Flour flat surface and rolling pin and form dough into balls. Roll balls out to flat and thin consistency, about 6-7 inches. Heat up your frying pan to medium-high heat.
  • (Note: Sometimes, I do this using two pans to make it go faster). Take a paper towel and use oil to rub onto pan before each roti that you cook. The roti will form small brown spots on each side when done. Do not overcook, it should never be stiff. When done in the pan, put on a plate lined with paper towels and cover with a dish towel to keep it warm.
  • After my Roti is done, I begin with the curry -- although you can always do both at the same time too.
  • CURRY:.
  • Pour just enough oil to cover the bottom of a large pot. Place 4 bigger bay leaves into the pot and warm oil on medium for a few minutes (before the bay leaves turn brown).
  • Turn heat to high and add chicken. Cook at high heat stirring every minute for 10 minutes, then turn to medium/medium low heat. Use your judgment when cooking at high heat because you don't want the chicken to stick or burn. If the pot is lacking any liquid from the high temperature, add small amounts of water or chicken stock. As the chicken cooks longer, the juices are released. Use your judgment.
  • 5 minutes after turning the heat from high to medium/medium low, add the cubed potatoes and eggplant. When potatoes are done, the curry is done. Make sure the eggplant is dissolved into the curry.
  • You're all finished! Use the curry to scoop up your meal; no silverware required!

WEST INDIAN CHICKEN ROTI



West Indian Chicken Roti image

Roti is similar to flour tortillas and is commonly served in Indian cuisine. The filling here is a simple chicken curry that can be easily altered to suit your tastes.

Provided by nikibone

Time 1h10m

Yield 4

Number Of Ingredients 16

Roti (shell)
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon butter
3/4 cup water
1 cup oil
Chicken Curry (stuffing)
3 pounds chicken
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon paprika
2 cups water
salt and pepper to taste

Steps:

  • Roti (Shell): Sift 2 cups of flour, add baking powder and butter, mix well. Add water, knead, make a soft elastic but not sticky dough. Cut into 6 pieces. Roll each piece of dough thinly on a floured board, apply oil to dough surface, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes. Roll out each piece thinly again, place on a hot griddle. brush each side of dough with oil to prevent sticking, turn frequently. Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve hot stuffed with Chicken Curry. Chicken Curry (Stuffing): Cut chicken into bite-sized pieces. In hot oil, saute onions and garlic until tender, add curry powder. Add chicken pieces, salt, pepper, chili powder and paprika: fry on medium heat for 10-15 minutes. Add water, bring to a boil, then simmer, covered, for about 20 minutes or until chicken is tender. Serve wrapped in a warm Roti.

Nutrition Facts :

CHICKEN ROTI FROM INDIA



Chicken Roti From India image

Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal.

Provided by MARBALET

Categories     Indian Recipes

Time 45m

Yield 7

Number Of Ingredients 16

5 dried red chile peppers, chopped
1 teaspoon coriander seeds
2 teaspoons chili powder
1 teaspoon poppy seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ground cardamom
1 teaspoon anise seeds
3 green chile peppers, chopped
1 ½ tablespoons tamarind pulp, seeded
1 slice fresh ginger root
1 teaspoon dried cilantro
4 tablespoons olive oil
2 onions, chopped
3 ½ pounds shredded chicken meat
½ cup fresh shredded coconut

Steps:

  • To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
  • Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
  • Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

Nutrition Facts : Calories 397.6 calories, Carbohydrate 9.4 g, Cholesterol 158.9 mg, Fat 17.2 g, Fiber 2.2 g, Protein 50 g, SaturatedFat 4.6 g, Sodium 188.6 mg, Sugar 2.8 g

CHICKEN ROTI FROM INDIA



Chicken Roti From India image

Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal.

Provided by MARBALET

Categories     Indian Recipes

Time 45m

Yield 7

Number Of Ingredients 16

5 dried red chile peppers, chopped
1 teaspoon coriander seeds
2 teaspoons chili powder
1 teaspoon poppy seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ground cardamom
1 teaspoon anise seeds
3 green chile peppers, chopped
1 ½ tablespoons tamarind pulp, seeded
1 slice fresh ginger root
1 teaspoon dried cilantro
4 tablespoons olive oil
2 onions, chopped
3 ½ pounds shredded chicken meat
½ cup fresh shredded coconut

Steps:

  • To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
  • Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
  • Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

Nutrition Facts : Calories 397.6 calories, Carbohydrate 9.4 g, Cholesterol 158.9 mg, Fat 17.2 g, Fiber 2.2 g, Protein 50 g, SaturatedFat 4.6 g, Sodium 188.6 mg, Sugar 2.8 g

CHICKEN KOTTU ROTI



Chicken Kottu Roti image

This recipe for kottu roti, a popular Sri Lankan street food, comes from Sanjeewa Gooneratne, who prepares the dish at events around New York on a griddle the size of a sled. A flaky flatbread is stir-fried with eggs and spices and finished with a curry sauce. Don't let the long list of spices deter you from making the dish. You can omit a few and still experience its fantastic depths of flavor.

Provided by Francis Lam

Categories     dinner, curries, main course

Time 1h45m

Yield 4 servings, plus leftover curry

Number Of Ingredients 32

1 1/2 pounds boneless skinless chicken thighs (about 6 thighs)
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
3 tablespoons Sri Lankan roasted curry powder
3 1/2 teaspoons Sri Lankan chile powder (or other medium-hot chile powder)
3 tablespoons vegetable oil
1 tablespoon minced ginger
4 cloves garlic, sliced
1 tablespoon minced pandan leaves (or to taste)
4 curry leaves (or to taste)
2 green cardamom pods
1 2-inch stick cinnamon
1 small hot green chile, sliced
1 medium red onion, thinly sliced
5 ounces diced tomato
1 cup coconut milk
1 tablespoon cider vinegar
Salt, to taste
1/2 cup vegetable oil
2 eggs, lightly beaten
2 teaspoons finely minced ginger
1 tablespoon chopped pandan leaves
10 curry leaves
5 scallions, cut in 1/2-inch pieces
1 cup julienne carrots (about 1/4 pound)
1 medium red onion, diced
1 teaspoon soy sauce
Salt, to taste
1 pound Sri Lankan roti, cut into 1/2 inch pieces (or other flaky flatbread, like Indian paratha)
2 chicken thighs, curry, chopped
3/4 cup sauce from chicken curry

Steps:

  • In a mixing bowl, combine the chicken, soy sauce, Worcestershire sauce, kosher salt, 1 tablespoon curry powder and 1 1/2 teaspoons chile powder. Marinate 30 minutes to overnight.
  • Heat oil in a large saucepan over medium-high heat. Add the ginger, and sizzle about 20 seconds. Add garlic, pandan leaves, curry leaves, cardamom and cinnamon. Cook, stirring, until the ginger and garlic are golden brown. Add chile, onion and a generous pinch of salt. Stir until the onion is softened and translucent, 3 minutes. Add remaining curry and chile powders, and cook, until darkened and aromatic. Stir in tomato.
  • Add chicken, coconut milk and enough water to cover, about 1 cup. Bring to a boil, and add the vinegar and salt to taste (you may not need it). Simmer, partly covered, for 35 minutes, until the chicken is just cooked through. Reserve for kottu roti. Leftover curry may be frozen.
  • Heat a large, well-seasoned cast-iron pan or wok over high heat with 2 tablespoons of oil. When the oil just starts to smoke, add the eggs, and scramble them until cooked dry. Transfer to a bowl, and wipe the pan clean. (Alternatively, you can scramble them in a nonstick pan.)
  • Return the pan to medium heat. Add 3 tablespoons of oil and ginger. When it is aromatic, add pandan and curry leaves, and cook, stirring, until the ginger is light golden, 20 seconds. Add scallions and carrots. Stir for 1 minute, then add onion. Cook, stirring, until onion has only a little snap, about 3 minutes. Add the soy sauce and salt to taste, and remove to a bowl. Wipe the pan out.
  • Return pan to medium heat, and add the remaining 3 tablespoons of oil. (If the flatbread you are using is very oily, use less oil in the pan.) When it's shimmering hot, add roti, and stir until it feels dry and fluffy, about 5 minutes. Add chicken, cooked vegetables and eggs. Add the curry sauce, and continue to stir until hot all the way through. Taste, add more salt or soy sauce if necessary and serve.

CHICKEN ROTI FROM INDIA



Chicken Roti From India image

Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal.

Provided by MARBALET

Categories     Indian Recipes

Time 45m

Yield 7

Number Of Ingredients 16

5 dried red chile peppers, chopped
1 teaspoon coriander seeds
2 teaspoons chili powder
1 teaspoon poppy seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ground cardamom
1 teaspoon anise seeds
3 green chile peppers, chopped
1 ½ tablespoons tamarind pulp, seeded
1 slice fresh ginger root
1 teaspoon dried cilantro
4 tablespoons olive oil
2 onions, chopped
3 ½ pounds shredded chicken meat
½ cup fresh shredded coconut

Steps:

  • To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
  • Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
  • Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

Nutrition Facts : Calories 397.6 calories, Carbohydrate 9.4 g, Cholesterol 158.9 mg, Fat 17.2 g, Fiber 2.2 g, Protein 50 g, SaturatedFat 4.6 g, Sodium 188.6 mg, Sugar 2.8 g

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From curryculture.co.uk


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All cool recipes and cooking guide for Curry Chicken And Roti Recipe are provided here for you to discover and enjoy ... Indian Cream Of Wheat Dessert Whole Grain Dessert Recipes Dessert Recipes With Wheat Flour Desserts From Jamaica Duckunoo Jamaican Desserts Ticklebelly Desserts Pioneer Woman Chocolate Dessert Soup Recipes. Cookie And Kate Pumpkin Soup …
From recipeshappy.com


CHICKEN MISSI ROTI - INDIAN FLATBREAD WITH CHICKEN - SWATI'S KITCHEN
Step 1. Mix the flours, salt, turmeric, chat masala, green chillies, dried pomogranate seeds, onion, coriender, minced chicken and egg. Mix everything well and knead it into a dough. You should not need any water for kneading. As you finish kneading, apply 1 Tsp oil on your palms and knead the dough a bit more.
From swatisani.net


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