Curry Chicken and roti skin

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to make a special dish, Curry Chicken and roti skin. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Curry Chicken and roti skin is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It is easy, it's quick, it tastes delicious. Curry Chicken and roti skin is something which I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Curry Chicken and roti skin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curry Chicken and roti skin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Curry Chicken and roti skin is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Curry Chicken and roti skin estimated approx 2 hours.

To get started with this particular recipe, we have to first prepare a few components. You can have Curry Chicken and roti skin using 31 ingredients and 5 steps. Here is how you cook that.

will do it again :-)

Ingredients and spices that need to be Make ready to make Curry Chicken and roti skin:

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

Instructions to make 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

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So that is going to wrap it up with this special food How to Prepare Super Quick Homemade Curry Chicken and roti skin. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!