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1
Make one or all three of the fillings below to enclose in a soft roti envelope.
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2
Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
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3
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.
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4
Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
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5
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.
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6
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.
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7
Add chick-peas, green onions and remaining water; bring to boil.
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8
Reduce heat and simmer for 5 minutes or until chick-peas are softened.
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9
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.
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10
Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
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11
Stir in tomato, and salt and pepper to taste; cook for 1 minute.
