Ingredients:
- 2 lbs. chicken thigh or breast
- 3 tablespoon curry powder
- 1 tablespoon ground cumin(level)
- 1 tablespoon ground coriander(level)
- 2 chicken bullion
- 1 celery stalk(chopped)
- 1 medium onion(chopped)
- 3 clove garlic(chopped)
- 1 pot spoon oil
- 1/2 tablespoon ground black pepper salt to taste
Preparation:
Debone the thighs, cut into small pieces and wash. if using breast, cut up into small pieces add 1/2 tablespoon baking soda for 10 minutes then rinse
The breast can be used for this meal, but it’s not as good as deboned thighs.
Add all other ingredients except oil into a bowl and mix.
Add thighs into the bowl and mix.
Heat the oil in a pan, then add the bowl of contents. Stir for 5 minutes. Add 1/2 cup of water and stir.
Cover and let simmer for 2 minutes.
Remove cover and stir. Continue stirring and add a little water if necessary to avoid burning.
When the meat is cooked and the sauce is thick and dry remove it from the fire.
Allow this to cool.
Open the roti/dalh puri – lay flat, and add meat into the middle and spread it across the roti.
Roll the roti, then cut it into halves.
GREAT ON ANY OCCASION