Kori's Roti (Aka West Indian Chicken Curry) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My version of chicken curry from my husbands favorite place, which is 3000 miles away in Toronto, Ontario Ingredients:
3 tablespoons oil |
5 tablespoons curry powder |
2 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon cumin |
1 -2 cup onion, chopped |
2 garlic cloves, minced |
2 lbs boneless skinless chicken breasts or 2 lbs chicken thighs |
1 (7 ounce) carton plain greek yogurt or 1 (7 ounce) carton sour cream |
1 (10 1/2 ounce) can cream of onion soup |
5 cups potatoes, peeled and cubed |
2 cups water |
2 cups chicken broth |
Directions:
1. Saute onion and garlic in oil for about 5 minute.
2. Stir in spices, careful not to burn, cook 5 minute.
3. add chicken, and cook about 10 min,add more oil if nec.
4. Combine soup, yogurt and some additional spices.
5. Add yogurt mixture, potatoes, water and broth.
6. Bring to a boil, cover, reduce heat and simmer for 1 hour.
7. Serve over rice and with Lavash or Trader Joe's Tortillas.
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