Curried Potato and Chicken Roti

The heat wave continues here on the West Coast of Canada. It was 90°F inside the store yesterday. That’s hot by any standards. I didn’t have anything planned for dinner and I just didn’t feel like shopping for groceries on the way home so I decided to make do with what I had on hand. We hadn’t had roti in a long time, and I had everything I needed to make it including leftover flour tortillas from the day before. Potato Roti is a favourite. We use to eat Potato roti often when we lived in Toronto. There were a lot of West Indian restaurants.

Home Cookin Chapter: Recipes From Thibeault’s Table

Potato Roti
2 to 3 russet potatoes
1 small onion chopped
2 cloves garlic, minced
3 to 4 teaspoons quality curry powder
olive oil
salt, pepper
cayenne pepper
Chicken Broth
Cilantro (optional)

Saute the onions until golden. Add the minced garlic and the curry powder. Cayenne pepper. Add the potatoes, tossing to coat well with the curry. Add chicken broth, cover and simmer until potatoes are tender. Top with fresh chopped cilantro.

Serve in flour tortillas or roti bread.

3 Comments Add yours

  1. Unknown says:

    This is a dish I haven'y heard of, but it looks delicious and easy!I always want something easy to fix when the temperature is high.

  2. Kathy Walker says:

    I love Indian cuisine! This looks tasty and easy. You are right….on a hot day, whatever is on hand is always the way to go!

  3. Anonymous says:

    I've now been making this dish for years, so I definitely owe you a big thank-you for this recipe. I also add chicken and chickpeas, but I still pull up this recipe every time I decide to make curry. Thanks again!

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