WEST INDIAN CURRIED CHICKEN ROTI
Steps:
- In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.
- In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.
- In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary.
- (Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving.)
- Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling. Fold the top and bottom ends over the sides to form a neat square package, and serve.
- To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.)
- Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.
CURRIED CHICKEN WRAPS
Provided by Ina Garten
Time 4h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
- Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
CHICKEN CURRY AND ROTI
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
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!
CURRIED CHICKEN ROTI (WRAP)
From "Chicken on the Grill" by Cheryl & Bill Jamison. Decided to pull out this book and choose a recipe. This turned out really well, was simple to make and is something I will usually have the ingredients for without having to go get anything special. I made my wrap in garlic naan with arugula and President's Choice Memories of Bengal Mango Sauce. Yum! I think would work well with any cut of chicken not just breasts and i think the skin on wouldn't be bad either. Prep time includes marinating time I will definitely make this again
Provided by LizzieLou
Categories Lunch/Snacks
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- at least 2 hours ahead, or up to the night before you plan to grill the chicken, prepare the marinade, massage into chicken and refrigerate (turn once or twice during marinating time to make sure all parts of chicken get a good soaking.
- when ready to grill, drain the marinade and let chicken sit uncovered for about 20 minutes.
- heat BBQ to medium heat.
- just before grilling brush chicken with melted butter.
- grill uncovered 10-12 minutes.
- after cooked and cooled for a few minutes chop/shred chicken and make wraps with tortillas/pita/naan.
Nutrition Facts : Calories 490.8, Fat 24.8, SaturatedFat 18.7, Cholesterol 68.4, Sodium 419.4, Carbohydrate 34.1, Fiber 4.4, Sugar 7.9, Protein 34.2
CURRIED CHICKEN LETTUCE WRAPS
This take on traditional chicken salad has received rave reviews wherever it's been served. I've even been able to convert my husband, who won't come within 10 feet of traditional chicken salad, into a "more please" kinda guy when I serve these curried chicken lettuce wraps for dinner! Also makes great leftovers as it tastes even better after a day or two!
Provided by cafe mocha
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat. Add chicken, lime juice, and salt; cook and stir until chicken is no longer pink, 7 to 10 minutes. Remove from the heat.
- Add apple, cranberries, almonds, and green onions to the chicken.
- Mix mayonnaise and curry powder together in a large bowl. Add to chicken mixture and stir to coat. Transfer to the refrigerator until flavors have blended together, at least 1 hour, or overnight for more flavor.
- Spoon chilled chicken salad into individual lettuce leaves. Wrap and eat with your fingers.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 17.1 g, Cholesterol 44.3 mg, Fat 27.5 g, Fiber 1.9 g, Protein 14.3 g, SaturatedFat 4.4 g, Sodium 170.8 mg, Sugar 12.3 g
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