Mango Mustard

Directions for: Chicken Roti

Ingredients

Chicken Roti

1 lb(s) boneless, skinless chicken breasts or thighs, cubed (500g)

6 mini potatoes, quartered

1 onion, coarsely chopped

2 small cloves of garlic, chopped

1 large carrot, chopped

1 cup store bought chunky vegetable tomato sauce (250ml)

3 Tbsp mango chutney (45ml)

2 tsp fresh thyme, chopped (10ml)

1 Tbsp chopped, fresh parsley (15ml)

3 Tbsp canola oil (45ml)

2 Tbsp mild curry paste (30ml)

tsp ground cumin (2ml)

tsp ground ginger (2ml)

1 cup chicken stock (375ml)

1 Granny Smith apple peeled, cored and sliced

1 cup coconut milk (250ml)

1 19 oz. chickpeas, drained and rinsed (540ml)

3 dash hot sauce, or to taste

tsp each salt and freshly ground pepper (2ml)

3 Tbsp canola oil (45ml)

roti flatbread or large whole wheat flour tortillas

Adults:

coconut milk

chickpeas

hot sauce

Children:

2 Tbsp mango chutney

cup chicken stock

Directions

Chicken Roti

1. In a food processor, puree onion, garlic, carrot, thyme, 1 tbsp chutney, parsley, ginger, salt and pepper, until combined. Place mixture in a bowl.Add chicken and tomato sauce and marinate for 30 minutes.

2. Heat oil in a large nonstick skillet over medium heat and add curry paste and cumin and cook for 1 minute.

3. Add chicken mixture to skillet with 1 cup chicken stock, apples and potatoes, bring to a boil, reduce heat and simmer, covered for 20 minutes or until vegetables are tender and chicken is no longer pink inside. Divide half of the mixture into another skillet.

4. Kids: Add remaining 2 tbsp chutney and cup chicken stock. Stir and simmer until sauce is thickened, about 10 minutes.

Adults: Add chickpeas and coconut milk. Stir and simmer until sauce is thickened, about 10 minutes.

Tip: Serve with traditional roti flatbread or place curry on a roti or tortilla and fold to create a small package. If roti is not available use flour tortillas.

Adults: Children:

See more: Poultry, Dinner, Main, Indian, Kid-Friendly, Chicken