Curry Chicken and roti skin
Curry Chicken and roti skin

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, curry chicken and roti skin. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Curry Chicken and roti skin is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Curry Chicken and roti skin is something which I have loved my whole life.

(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 begin 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. Take 1/2 tsp lemon/juice
  4. Take 1 tbsp white vinegar
  5. Make ready 5 tbsp Curry powder
  6. Take 2 tbsp crush blk pepper
  7. Make ready 3 tbsp lawrys seasoned garlic powder
  8. Make ready 2 tbsp oregano and basil each
  9. Make ready 1/2 tbsp lawrys all seaonings- red cap
  10. Make ready 2 tbsp paprika
  11. Get 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. Take 1 tsp minced garlic
  15. Get 1 packages diced carrots
  16. Make ready 1/2 slice med onion
  17. Make ready 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. Prepare 4 each scotch bonnet peppers (optional)
  21. Make ready roti skin
  22. Get 2 1/2 cup flour
  23. Get 2 tsp baking powder
  24. Prepare 1 tbsp butter
  25. Get cup water
  26. Make ready 1 cup oil
  27. Take 1/2 tbsp lawrys seasoned garlic powder
  28. Make ready 1/2 tbsp lawrys all seasoning-red cap
  29. Get 1 tsp paprika
  30. Get 1/4 tsp curry powder- optional
  31. Take 1/2 tsp crushed blk pepper

We ate this curry with the roti canai but it's also delicious with rice. Speaking of roti canai, let me show you how I made mine. This is the dough after it had. Roti is just the Malay/Indonesian word for bread, you call everything from a white loaf of sliced bread to a french baguette roti in Malaysia and Indonesia, Canai is named Roti telur and Teh ais almost every day at mamak restaurant in my parents neighborhood!!

Instructions 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

Now back to the Dutch Boterham kaas routine. Besides, chicken curry is probably the most common type of curry eaten in Sri Lanka and any other part of the world for that matter. If you're new to the But we also love godhambara roti (or roti canai), and maybe even some naan bread if we have some at home. If you have chicken curry leftover, here. This is a popular Sri Lankan street food.

So that’s going to wrap this up for this exceptional food curry chicken and roti skin recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!