Time 2h5m Yield 6 servings Number Of Ingredients 29 Steps:
In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose. In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes. In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary. (Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving.) Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling. Fold the top and bottom ends over the sides to form a neat square package, and serve. To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.) Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.
Time 1h Yield 8 Number Of Ingredients 8 Steps:
Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Saute’, over medium heat, the onion, curry powder, and oil until onion is lightly browned. Immediately add cubed chicken and potatoes. Cook for roughly 5 minutes. Add the chickpeas, green onion, cilantro, chicken stock, hot sauce, and salt to taste. Cover and simmer for approximately 25 minutes. **I usually serve with buttered noodles or some favorvul jasmine rice. MMMM – .
Time 1h Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper. Marinate for 30 minutes or more. Heat oil in an iron pot or skillet. Mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes. Add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins). Add tomatoes and onion; cook for a minute; stir in 1/2 cup hot water. Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary. Adjust salt and hot pepper.
Time 4h20m Yield 8 servings. Number Of Ingredients 9 Steps:
Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.
Time 1h15m Yield Serves 6 Number Of Ingredients 0 Steps:
- Brown onions in oil in a frying pan over high heat.
- Slice chicken into bitesize chunks and add, cook until golden.
- Add curry and coconut milk, cook for a further 5 minutes.
- Add 1/4 litre water and chopped fruit. Season
- Cover and leave to cook over a low heat for 30 minutes.
- Cook rice until fluffy then serve with naan bread.
