Dominica

Chicken Roti

-3 boneless chicken breasts, cut up
-2 garlic cloves, crushed
-1 med. onion, chopped chunky
-1 green pepper, chopped chunky
-1 large carrot, peeled and thinly sliced
-10.5 oz. chicken broth
-2 large potatoes, peeled and cubed
-1/2 C. water
-2 Tbs curry powder
2-3 tsp. hot sauce
-salt and pepper
-fresh parsley, chopped
-4 large tortillas
-mango chutney (or fruit salsa)

1) In a large skillet, sauté garlic and onion 1-2 minutes
2) Add chicken, and sauté until cooked and tender
3) Add green pepper and carrots, sauté 1-2 minutes.
4) Add chicken broth, potatoes, and as much water as needed to cover
everything. Simmer until potatoes are tender and broth begins to
reduce.
5) Add all spices and flavorings to personal taste. Cover and turn
off. This can now stand until just before serving time. It will
thicken a little as it cools.
6) At serving time, heat the roti mixture to a boil, stirring with a
wooden spoon. You want a nice thick curry stew. Cook to reduce more if
runny.
7) Warm tortillas, place on plates. Put generous portions of roti
mixture in center of tortillas. Roll up with ends folded under. Serve
with chutney on top.