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Chicken Roti

Chicken Curry – Cooking Time approx 50 minutes


60 ML Vegetable oil
2 Medium Onions
8 Garlic Cloves, Minced
1 Scotch Bonnet Pepper, seeded and finely chopped
4-6 breasts of Chicken, cut into quarters (or a mix of breasts and skinless thighs)
1 Litre of Water
3 Tablespoons Tex’s Exotic Curry Powder, or any Peppered Curry Powder
2 (heaped) Dessert Spoons of soft brown sugar
2 Heaped Tablespoons Dessicated Coconut


Wash and drain the chicken pieces, then coat with the curry powder, leave for 20 minutes. Heat the oil in a large pot on medium to high heat. Add the coated chicken, cook till brown on both sides. Add the onions and scotch bonnet cook with meat for 5 minutes stirring so as not to stick. Add dessicated coconut and suger cook for a further 2 minutes . Add the water then stir. Reduce the heat to low, cover and cook until the chicken is tender (about 45 minutes). Uncover the pan and simmer until stock is sufficiently reduced. Serve with Roti Bread or fried dumplings and coconut greens.