| In a large skillet sauté garlic, onion 1-2
minutes. Add chicken and sauté till cooked but tender add green
pepper and carrots. Sauté 1-2 min. Add chicken broth, potatoes
and as much water as needed to cover everything. Simmer till potatoes
are very tender and begin to reduce broth. Add all spices and flavorings
to taste.
Cover and turn off. This can now stand till just before serving time.
It will thicken a little as it cools. At suppertime heat the roti
mixture to a boil stirring with a wooden spoon. You want a nice thick
curry stew. Reduce more if too runny. Warm tortillas, place on plate,
put generous portion of roti in center of tortilla. Fold into flat
tube with ends folded under. Serve with mango chutney on top. Salad
and rice good accompanyments.
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