Weekend Treat - Curry Chicken Roti

Roti shells, a Caribbean flat bread,  are available at West Indian stores or in your grocer's freezer.

Ingredients:

1 package (4) Roti Shells

4 boneless skinless chicken breasts
4 potatoes
2 tbsp curry powder
2 tsp pepper
1 tsp salt
1 tomato, diced
1 onion, diced
2 cloves garlic minced
1 tsp garlic seasoning
1 tbsp fresh thyme

3 cups chicken stock
2 tbsp butter

Instructions:

Heat large non-stick skillet over high heat

Diced the chicken into 1 inch cubes and brown in oil

Once brown add the onions and stir to remove all the bits of chicken that are stuck to the pan

Add the remaining ingredients except butter and stock and brown for 2 minutes

Add the stock and bring to a boil

Continue to boil for 15 - 20 minutes or until thickened

Add the butter and stir until melted

Spoon about 3/4 cups curry into center of roti shell

Fold bottom to cover curry and then pull the left side over the curry tightly

Fold the top down and roll tightly into bundle

Makes at least enough for 4 large rotis

Pictured below