Curry Chicken Roti
GREEN SEASONING AND CHICKEN:
- 2 bunches scallions
- 1 bunch celery
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 3 pimento peppers
- 2 scotch bonnet peppers
- 3 pounds boneless chicken breasts, cut into 1/2-inch squares
- 1 tablespoon salt
For the green seasoning and chicken: Put the scallions, celery, cilantro, parsley, pimento peppers and scotch bonnet peppers in a blender with a 1/2 cup water and blend. The mixture should pour out thick so it can marinate the chicken. Set aside 3 tablespoons of the green seasoning for making the curry.
Put the chicken pieces in a large container and sprinkle with the salt. Pour the remaining green seasoning over the chicken, cover in plastic wrap and marinate, refrigerated, for 30 minutes.
For the curry: Heat up the oil in a skillet, put in the garlic and let it brown for flavor. Add the onions and saute lightly. Add the tomatoes and saute for a minute or two. Mix in the curry powder with 1/4 cup water and cook for about 3 minutes.
Remove the chicken from the marinade, discarding the marinade. Add the chicken to the skillet and stir it up. Add the reserved green seasoning and stir. Add 1/2 cup water and cook, stirring, until the curry and all the seasonings cover and soak into the chicken, about 12 minutes. Cook on medium heat, covered, for another 10 minutes. Add a pinch of salt and black pepper to taste.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.