Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!su-news-hub1.bbnplanet.com!sanjose-news-feed1.bbnplanet.com!news.gtei.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Robin Cowdrey" Newsgroups: rec.food.recipes Subject: Carribean Curry Followup-To: rec.food.cooking Date: 28 Oct 1999 17:52:51 -0600 Organization: telusplanet.net Lines: 77 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <002101bf1f75$cf18b1c0$8244800a@rcowdrey.telusplanet.net> Reply-To: "Robin Cowdrey" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36918 Request: I am hoping for a recipe for chicken curry, but a specific type, that is what I call Carribean Curry a yellow curry that you would use to make Chicken Roti or something similar, light and saucy with or without vegies or potatoes. Any one know what I am talking about? Any help will be appreciated. Roti -----Curried Chicken Filling---- 3 lb boneless skinless chicken breasts 2 tablespoons vegetable oil 1 onion; chopped 2 cloves garlic; minced 3 tablespoons curry powder 2 cups water 1 tablespoon tomato paste salt and pepper -----Curried Chick-Pea Filling---- 1 cans (19 oz) chick-peas 1 tablespoon vegetable oil 1 onion; chopped 1 clove garlic; minced 1 tablespoon curry powder 1 teaspoon tomato paste 2 cups water 1/4 cup chopped green onions salt and pepper -----Spinach Filling----- 1 package (10 oz) fresh spinach 1 tablespoon vegetable oil 1/2 onion; chopped 1 clove garlic; minced 1 tomato; diced salt and pepper Make one or all three of the fillings below to enclose in a soft roti envelope. Curried Chicken Filling: Cut chicken into bite-size pieces; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes. Add 1/2 cup of the water and the tomato paste; cook, stirring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes. Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste. Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes. Add chick-peas, green onions and remaining water; bring to boil. Reduce heat and simmer for 5 minutes or until chick-peas are softened. Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted. Stir in tomato, and salt and pepper to taste; cook for 1 minute. Contributor: Richard Bacchus Yield: 12 servings -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.