Phil Keoghan cooks up a chicken dish with a Caribbean kick!
- 3 boneless breasts of chicken
- 1 medium onion, chopped chunky
- 1 green pepper, chopped chunky
- 1 large carrot, peeled sliced thinly
- 2 large potato, peeled and cubed
- 1 can chicken broth
- 1/2 cup water
- 2 cloves crushed garlic
- 2 Tbs. curry powder
- 2-3 tsp. hot sauce
- salt and pepper to taste
- fresh chopped parsley
- 4 large flour tortillas
- 1 jar mango chutney or fruit salsa
- In a large skillet sauté garlic, onion 1-2 minutes. Add chicken and sauté till cooked but tender add green pepper and carrots. Sauté 1-2 min.
- Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth.
- Add all spices and flavorings to taste. Cover and turn off. This can now stand till just before serving time. It will thicken a little as it cools.
- At suppertime heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew.
- Reduce more if too runny. Warm tortillas, place on plate, put generous portion of roti in center of tortilla.
- Fold into flat tube with ends folded under. Serve with chutney on top. Salad and rice are excellent additions.
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