* Exported from MasterCook *
West Indian Chicken Curry filling for roti
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat Spicy
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 pound ground chicken -- or turkey
1/2 medium onion -- finely chopped
2 teaspoons minced garlic -- to 3 teaspoons
2 tablespoons fresh cilantro leaves -- to 4 tablespoons
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
2 teaspoons freshly grated ginger root
salt and pepper to taste
Mix all ingredients together until well blended. Cook immediately or refrigerate for 1 to several hours. The longer it sits, the more flavor is developed. Cook meat in a large skillet in a very small amount of oil until no longer pink. Serve wrapped in roti.
Makes about 2 cups.
This particular curry recipe is based on one from Guyana and is adapted to a simple marinade. Instead of cooking an entire chicken, I have opted to use ground chicken or turkey, which I wrap in the roti, much like a soft taco. This same recipe may be used as a filling for the roti following the directions for Potato Stuffed Parathas. For a Caribbean flavor, serve wit mango chutney, available in many grocery or gourmet stores.
Cuisine:
"Caribbean"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 130 Calories; 5g Fat (37.5% calories from fat); 18g Protein; 2g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe
No comments:
Post a Comment