Curry Chicken and roti skin
Curry Chicken and roti skin

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, curry chicken and roti skin. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

(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.

Curry Chicken and roti skin is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Curry Chicken and roti skin is something that I have loved my whole life.

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

The ingredients needed to make Curry Chicken and roti skin:
  1. Make ready curry chicken
  2. Make ready chicken breast/ tenderloins diced
  3. Prepare lemon/juice
  4. Get white vinegar
  5. Take Curry powder
  6. Make ready crush blk pepper
  7. Prepare lawrys seasoned garlic powder
  8. Prepare oregano and basil each
  9. Take lawrys all seaonings- red cap
  10. Make ready paprika
  11. Make ready worcestershire sauce
  12. Prepare George Washington Seasoning and Broth- can be purchased online or in nyc.
  13. Prepare virgin olive oil
  14. Take minced garlic
  15. Make ready diced carrots
  16. Take med onion
  17. Make ready green red yellow and orange bell peppers, sliced lengthwised
  18. Get swanson veggie broth
  19. Prepare Grace's Browning Sauce
  20. Prepare scotch bonnet peppers (optional)
  21. Take roti skin
  22. Make ready flour
  23. Take baking powder
  24. Get butter
  25. Take water
  26. Make ready oil
  27. Take lawrys seasoned garlic powder
  28. Get lawrys all seasoning-red cap
  29. Get paprika
  30. Make ready curry powder- optional
  31. Get 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 is going to wrap it up with this special food curry chicken and roti skin recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!