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1
clean chicken with vinegar and lemon juice.
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2
rinse with water.
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3
pat dry with viva/bounty paper towels or a very clean cloth.
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4
once chicken is dried, dice chicken into cubed shapes.
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5
add all dry ingredients, except the 1 pack of Washington broth.
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6
ONLY add half of the pack.
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7
Add the worcestershire sauce and mix well.
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8
refrigerate overnight or for 2-8 hrs- depending when you make it.
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9
under medium heat, put olive oil in a deep pot.
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10
once oil starts to prickle, add minced garlic and stir.
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11
add chicken and keep stirring to male sure it doesn't stick.
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12
make sure their is no pink in the chicken.
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13
remove cooked chicken from pot and place in a bowl.
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14
add carrots, bell peppers, & sliced onions.
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15
once onions and bell peppers become tender, add the chicken again and stir.
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16
slowly and carefully, add 1-2 cups of swanson veggie broth and stir.
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17
cover pot with lid for 5 min.
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18
uncover, smell the aroma, and feel your stomach growl.
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19
grab a small spoon and taste a little bit.
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20
let your tongue be the master and see if anymore seasonings are needed.
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21
stir again and cover and let it simmer for 5 extra min.
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22
lower the heat just a little bit.
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23
add 1/2 cup of broth, Browning sauce, and the 1 pack of Washington broth (optional).
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24
and stir.
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25
cover and let it simmer again.
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26
in the mean time, peel and cut potatoes into cubes and add in the chicken with the remaining of the broth.
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27
stir, cover again, and let s
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28
for the roti skin: sift the cups of flour, add baking powder, and butter.
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29
mix well.
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30
make a well in the middle and slowly add water.
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31
knead to male soft elastic but not sticky.
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32
cut into 6 pieces.
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33
use a floured rolling pin to roll each piece on a floured surface, apply oil to dough surface, sprinkle lightly with a pinch of flour.
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34
fold the dough in half, quarter, then roll into a ball.
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35
do that for all pieces and let it stand for 10min.
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36
use the floured rolling pin to roll out pieces again.
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37
place each dough in a hot pan or griddle.
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38
to prevent the dough from sticking, brush some oil on each side of it.
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39
turn frequently.
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40
when both sides are golden, remove the roti skin from heat.
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41
clap the skin the clap hands, fold it, and placed on a wax paper, or lapsed plate.
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42
either you can stuff it with the curry chicken or use it as a dip.
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43
choice is yours but enjoy it to the fullest.
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44
I put mine in the bottom of my plate so I can save it last
