Ingredients
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1/2-1 kg boneless skinless chicken breasts or 1/2-1 kg skinless boneless chicken tenderloins
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1 large onion, finely chopped
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4 -5 garlic cloves (or to taste)
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3 -4 tablespoons olive oil
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2 tablespoons raw sugar
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salt (to taste )
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2 -3 tablespoons bolsts curry powder (hot or mild to taste)
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2 -3 cups water
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5 -6 large potatoes, diced small, reduce heat, simmer approx 8 to 10 mins
Instructions
- Heat oil in stockpot until smoking.
- Remove from heat and add sugar.
- Return to heat and caramelize to a golden.
- Add chicken to pot, brown stir. Add onion and garlic; stir and lower heat. Simmer approximately 8-10 minutes.
- Add other ingredients and potatoes.
- Mix curry powder with 2- 2 1/2 cups water, and add to pot.
- Add more water so that liquid just covers ingredients.
- Turn heat to high.
- When chicken cooked, and potatoes soft, mash down some of the potatoes to thicken sauce.
- Simmer for further 5 minutes.
- 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.