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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is easy to make, tastes good and can be varied to beef/lamb curry. Ingredients:
1/2-1 kg boneless skinless chicken thighs or 1/2-1 kg boneless skinless chicken breasts or 1/2-1 kg skinless boneless chicken tenderloins |
1 large onion, finely chopped |
4 -5 garlic cloves (or to taste) |
3 -4 tablespoons olive oil |
2 tablespoons raw sugar |
salt (to taste ) |
2 -3 tablespoons bolsts curry powder (hot or mild to taste) |
2 -3 cups water |
5 -6 large potatoes, diced small, reduce heat, simmer approx 8 to 10 mins |
Directions:
1. Heat oil in stockpot until smoking.
2. Remove from heat and add sugar.
3. Return to heat and caramelize to a golden.
4. Add chicken to pot, brown stir. Add onion and garlic; stir and lower heat. Simmer approximately 8-10 minutes.
5. Add other ingredients and potatoes.
6. Mix curry powder with 2- 2 1/2 cups water, and add to pot.
7. Add more water so that liquid just covers ingredients.
8. Turn heat to high.
9. When chicken cooked, and potatoes soft, mash down some of the potatoes to thicken sauce.
10. Simmer for further 5 minutes.
11. Serve hot in a bowl, OR place small amount in centre of a ROTI bread wrap, fold bottom over, then top down over bottom then both sides inches CONGRATULATIONS- you've just made a chicken roti.
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