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Caribbean-Style Chicken Curry Stew with Roti Wraps
Recipes
Caribbean-Style Chicken Curry Stew with Roti Wraps
6 servings
6 hours, 30 minutes total (Active 1 hour)

Ingredients

For chicken
  • 4 cloves garlic
  • 2 cups nonfat plain Greek yogurt
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 lb boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
For stew
  • 2 medium yellow onions
  • 5 cloves garlic
  • 2 habanero peppers
  • 2 large russet potatoes (about 1 lb)
  • 3 medium taro roots (about 1 lb)
  • ¼ cup corn oil
  • 2 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon kosher salt
  • 2 cups chicken stock (or broth)
  • 1 (13.66 oz) can coconut milk
  • 2 tablespoons fresh cilantro
For roti wraps
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon instant yeast
  • 2 teaspoons baking powder
  • ¾–1 cup warm water
  • 6 tablespoons corn oil, divided

Steps

    1. Prepare chicken. Chop garlic finely. Combine yogurt, garlic, curry powder, turmeric, and cumin in large bowl or dish; whisk to blend. Season chicken with salt; add to yogurt mixture and turn to coat well (wash hands). Cover and chill 4 hours (or overnight).
    2. Prepare stew. Chop onions finely (about 2 cups). Chop garlic and habaneros finely (about 1 tablespoon each). Peel potatoes and taro roots and cut into 1-inch cubes (2 cups each). Remove chicken from yogurt mixture; scrape most of yogurt mixture off, then cut chicken into bite-size pieces (wash hands).
    3. Preheat large Dutch oven on medium-high 2–3 minutes. Add oil and onions; cook 3–4 minutes, stirring occasionally, until tender. Stir in garlic, habaneros, curry powder, cumin, turmeric, and salt; cook 1–2 minutes, stirring continuously, until thick paste forms. Add chicken; cook 4–5 minutes, stirring occasionally, until browned. Stir in stock, coconut milk, potatoes, and taro. Bring to a boil, then reduce heat to low.
    4. Simmer 60–90 minutes, stirring occasionally, until potatoes and taro are fork-tender and chicken is 165°F (mixture will thicken as it sits). Prepare roti wraps during last 45 minutes of cook time. Chop cilantro; stir into curry when ready to serve.
    5. Prepare roti wraps. Combine flour, salt, yeast, and baking powder in large bowl. Knead in water ¼ cup at a time until dough forms, adding more water as needed. Cover and let rest 30 minutes in warm place.
    6. Dust work surface with flour. Place dough on work surface, knead 1 minute, and divide into 6 even balls. Flatten balls into disks, then roll out to 10-inch wide, ¼-inch-thick circles (add more flour if needed to prevent sticking).
    7. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Dust any remaining flour off wraps. Place 1 tablespoon oil in pan. Place 1 wrap in pan; cook 1–2 minutes on each side, until browned and bubbles begin to appear. Remove and keep warm; repeat with remaining wraps. Serve.

Amount per ⅙ recipe serving: Calories 960, Total Fat 43g, Sat Fat 15g, Trans Fat 0g, Chol 140mg, Sodium 1200mg, Total Carb 101g, Fiber 10g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 40g, Vitamin D 0%, Calc 15%, Iron 45%, Potassium 30%