St Lucia Curried Chicken Food

CHICKEN ROTI

Steps:

• Add oil to a pan and sauté garlic and onion for 2 minutes. Add the chicken pieces and sauté until cooked but tender.
• Add bell peppers and carrots and sauté for 2 minutes.
• Add the chicken bouillon cube, dissolved in water.
• Bring to a boil and add the potatoes, salt, pepper, and cover.
• Simmer over medium-low heat until the potatoes are tender. If necessary, increase the heat to reduce the broth.
• Halfway through cooking, add the herbs and curry powder.
• Set aside to cool while preparing rotis.
• Sift flour and baking powder.
• Mix flour, salt, garlic and baking powder.
• Make a well in the middle, pour in water and oil and mix all ingredients. Knead at least 3 minutes until dough is smooth and elastic.
• Cover the dough and let rest for 30 minutes.
• Drop the dough on a floured surface, divide it into 10 or 12 balls.
• Cover to prevent from drying .
• Brush a little oil on a nonstick skillet over medium heat.
• Lightly flour the work surface. Take a ball of dough, flatten it with the palm of the hand, turn it over and flatten again.
• Roll out with a rolling pin and form a thin disk of 6 to 8 inches (15-20cm) in diameter.
• Cook about 1 minute on each side. Be careful not to overcook as the rotis should remain flexible and white.
• Repeat until all the batter is done.
• Stack rotis and cover with a cloth until the end of the baking.
• Warm roti if necessary and place on a platter.
• Put a generous amount of stuffing.
• Fold according to the chosen shape (cone, tube, square, triangle, etc.)
• Serve hot.

CARIBBEAN CURRIED CHICKEN

Steps:

• Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.