Caribbean Curry
A yellow curry that you would use to make chicken roti or something similar, light and saucy with or without vegies or potatoes.
Steps
Make one or all three of the fillings below to enclose in a soft roti envelope.
Curried chicken filling: cut chicken into bite-size pieces.
Set aside.
In skillet , heat oil over medium heat.
Cook onion , stirring , for 2 minutes.
Add garlic.
Cook , stirring , for 1 minute.
Add curry powder.
Cook , stirring , for 2 minutes.
Add 1 / 2 cup of the water and the tomato paste.
Cook , sti rring occasionally , for 2 minutes.
Add chicken.
Cover and cook for 10 minutes.
Pour in remaining water.
Simmer for 10 to 15 minutes or until chicken is no longer pink inside.
Drain off excess liquid.
Season with salt and pepper to taste.
Curried chick-pea filling: drain and rinse chick-peas.
Set aside.
In skillet , heat oil over medium heat.
Cook onion , stirring , for 1 minute.
Add garlic.
Cook , stirring , for 1 minute.
Add curry powder.
Cook for 1 minute.
Stir in tomato paste and 1 / 4 cup of the water.
Cook for 2 minutes.
Add chick-peas , green onions and remaining water.
B.
Ingredients
boneless skinless chicken breasts, vegetable oil, onion, garlic, curry powder, water, tomato paste, salt & pepper, chickpeas, green onion, fresh spinach, tomatoes