Recipe of Speedy Curry Chicken and roti skin

Curry Chicken and roti skin.

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, curry chicken and roti skin. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Curry Chicken and roti skin is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Curry Chicken and roti skin is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook curry chicken and roti skin using 31 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Curry Chicken and roti skin:

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

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.

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