Curry Chicken Roti | Recipes - Roger Mooking

Name: Curry Chicken Roti | Recipes - Roger Mooking
Ingredients: Curry Chicken; 3/4 C fresh Cilantro; 1/2 C fresh Parsley; 3 Garlic cloves; 1 Tbsp Worcestershire Sauce; 1/4 C Vegetable Oil; 1/2 Tsp Kosher Salt; 1/2 Tsp freshly ground Black Peppercorn; 6 skinless, bone-in Chicken Thighs (about 2.5 lb /1.2 kg), each thigh cut into 3 pieces; 2 Tbsp Coconut Oil; 1 cooking Onion, chopped; 6 Garlic cloves, smashed; 3 Tbsp mild Curry Powder (Lalah’s brand recommended); 2 C low-sodium Chicken Stock; 2 1/2 C peeled and diced White Potato (about 1 large); 1 can (19 oz/540 mL) Chickpeas, rinsed and drained; Kosher Salt to taste; Dhal Puri roti skins*; Hot Sauce to taste (Yellow Caribbean-style Scotch Bonnet sauce recommended)

rogermooking.com

Experience flavorful Curry Chicken with aromatic herbs and spices, perfect for pairing with homemade roti. Perfect meal from Roger Mooking's Recipes.

View full recipe on rogermooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rogermooking.com.

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Ingredients

Curry Chicken
3/4 C fresh Cilantro
1/2 C fresh Parsley
3 Garlic cloves
1 Tbsp Worcestershire Sauce
1/4 C Vegetable Oil
1/2 Tsp Kosher Salt
1/2 Tsp freshly ground Black Peppercorn
6 skinless, bone-in Chicken Thighs (about 2.5 lb /1.2 kg), each thigh cut into 3 pieces
2 Tbsp Coconut Oil
1 cooking Onion, chopped
6 Garlic cloves, smashed
3 Tbsp mild Curry Powder (Lalah’s brand recommended)
2 C low-sodium Chicken Stock
2 1/2 C peeled and diced White Potato (about 1 large)
1 can (19 oz/540 mL) Chickpeas, rinsed and drained
Kosher Salt to taste
Dhal Puri roti skins*
Hot Sauce to taste (Yellow Caribbean-style Scotch Bonnet sauce recommended)