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LOCATION: Recipes >> Indian >> Roti Filling

Print this Recipe    Roti Filling

Roti

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

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

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.

Yield: 12 servings

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