Ingredients:
3 boneless chicken breasts ( cut up)
2 garlic cloves ( crushed)
1 medium onions ( chopped chunky)
1 green peppers ( chopped chunky)
1 large carrots ( peeled and thinly sliced)
10 1/2 ounces chicken broth
2 large potatoes, peeled and cubed
1/2 cup water
2 tablespoons curry powder
2 -3 teaspoons hot sauce
salt and pepper
fresh parsley ( chopped)
4 large tortillas
mango chutney or fruit salsa
Directions:
In a large skillet saute garlic, onion 1-2 minutes.
Add chicken and saute until cooked and tender.
Add green pepper and carrots. Saute 1-2 minutes.
Add chicken broth, potatoes and as much water as needed to cover everything.
Simmer until the potatoes are very tender and broth begins to reduce.
Add all spices and flavorings to personal taste.
Cover and turn off.
This can now stand until just before serving time.
It will thicken a little as it cools.
At serving time heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew.
Cook to reduce more if too runny.
Warm tortillas, place on plate.
Put generous portion of roti mixture in center of tortilla.
Roll up with ends folded under. Serve with chutney on top.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.