Curry Chicken and roti skin
Curry Chicken and roti skin

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, curry chicken and roti skin. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Curry Chicken and roti skin is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Curry Chicken and roti skin is something which I’ve loved my entire life. They’re fine and they look fantastic.

(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.

To get started with this recipe, we must prepare a few ingredients. You can have curry chicken and roti skin using 31 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Curry Chicken and roti skin:
  1. Take curry chicken
  2. Get 1 lb chicken breast/ tenderloins diced
  3. Make ready 1/2 tsp lemon/juice
  4. Get 1 tbsp white vinegar
  5. Get 5 tbsp Curry powder
  6. Make ready 2 tbsp crush blk pepper
  7. Prepare 3 tbsp lawrys seasoned garlic powder
  8. Make ready 2 tbsp oregano and basil each
  9. Take 1/2 tbsp lawrys all seaonings- red cap
  10. Make ready 2 tbsp paprika
  11. Take 3 tbsp worcestershire sauce
  12. Take 1 1/2 packages George Washington Seasoning and Broth- can be purchased online or in nyc.
  13. Take 1 tbsp virgin olive oil
  14. Make ready 1 tsp minced garlic
  15. Get 1 packages diced carrots
  16. Take 1/2 slice med onion
  17. Take 1 slice green red yellow and orange bell peppers, sliced lengthwised
  18. Get 3 lb swanson veggie broth
  19. Get 1 tbsp Grace's Browning Sauce
  20. Get 4 each scotch bonnet peppers (optional)
  21. Make ready roti skin
  22. Get 2 1/2 cup flour
  23. Make ready 2 tsp baking powder
  24. Prepare 1 tbsp butter
  25. Take cup water
  26. Take 1 cup oil
  27. Make ready 1/2 tbsp lawrys seasoned garlic powder
  28. Make ready 1/2 tbsp lawrys all seasoning-red cap
  29. Take 1 tsp paprika
  30. Take 1/4 tsp curry powder- optional
  31. Make ready 1/2 tsp crushed blk pepper

A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking. "What are we eating for dinner?" is probably my most dreaded question and I get it every day from my kids. It's like they live for dinner and to be honest. To cook the curry, the first job is to marinade the chicken. We ate this curry with the roti canai but it's also delicious with rice.

Steps to make Curry Chicken and roti skin:
  1. clean chicken with vinegar and lemon juice. rinse with water. pat dry with viva/bounty paper towels or a very clean cloth.
  2. once chicken is dried, dice chicken into cubed shapes.
  3. add all dry ingredients, except the 1 pack of Washington broth. ONLY add half of the pack. Add the worcestershire sauce and mix well. refrigerate overnight or for 2-8 hrs- depending when you make it.
  4. under medium heat, put olive oil in a deep pot. once oil starts to prickle, add minced garlic and stir. add chicken and keep stirring to male sure it doesn't stick. make sure their is no pink in the chicken. remove cooked chicken from pot and place in a bowl. add carrots, bell peppers, & sliced onions. once onions and bell peppers become tender, add the chicken again and stir. slowly and carefully, add 1-2 cups of swanson veggie broth and stir. cover pot with lid for 5 min. uncover, smell the aroma, and feel your stomach growl. grab a small spoon and taste a little bit. let your tongue be the master and see if anymore seasonings are needed. stir again and cover and let it simmer for 5 extra min. lower the heat just a little bit. add 1/2 cup of broth, Browning sauce, and the 1 pack of Washington broth (optional). and stir. cover and let it simmer again. in the mean time, peel and cut potatoes into cubes and add in the chicken with the remaining of the broth. stir, cover again, and let s
  5. for the roti skin: sift the cups of flour, add baking powder, and butter. mix well. make a well in the middle and slowly add water. knead to male soft elastic but not sticky. cut into 6 pieces. use a floured rolling pin to roll each piece on a floured surface, apply oil to dough surface, sprinkle lightly with a pinch of flour. fold the dough in half, quarter, then roll into a ball. do that for all pieces and let it stand for 10min. use the floured rolling pin to roll out pieces again. place each dough in a hot pan or griddle. to prevent the dough from sticking, brush some oil on each side of it. turn frequently. when both sides are golden, remove the roti skin from heat. clap the skin the clap hands, fold it, and placed on a wax paper, or lapsed plate. either you can stuff it with the curry chicken or use it as a dip. choice is yours but enjoy it to the fullest. I put mine in the bottom of my plate so I can save it last

Speaking of roti canai, let me show you how I made mine. This is the dough after it had. Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potatoes - So easy to make and comes together quickly. I am not going to deny that I somewhat have a love affair with Caribbean food.

So that’s going to wrap this up with this special food curry chicken and roti skin recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!