Chicken Roti

Chicken Roti

  • Prep Time: 10 minutes
  • Cook Time: 25 - 40 minutes
  • Serves: 4


  • 3 boneless breast of chicken
  • 1 medium onion, chopped chunky
  • 1 green pepper, chopped chunky
  • 1 large carrot, peeled sliced thinly
  • 2 large potato, peeled and cubed
  • 1 can chicken broth
  • 1/2 cup water
  • 2 cloves crushed garlic
  • 2 Tbs. curry powder
  • 2-3 tsp. Blind Betty Original Recipe
  • Salt and pepper to taste
  • Fresh chopped parsley
  • 4 large flower tortillas
  • 1 jar mango chutney or fruit salsa
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  1. In a large skillet sauté garlic and onion for 1-2 minutes.
  2. Add chicken and sauté till cooked but tender, add green pepper and carrots. Sauté 1-2 min.
  3. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth.
  4. Add all spices and flavorings to taste. Cover and turn off.
  5. This can now stand till just before serving time. It will thicken a little as it cools.
  6. Heat the (roti) mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Reduce broth more if too runny.
  7. Warm tortillas, place on plate, put a generous portion of (roti) mixture in center of tortilla. Fold into flat tube with ends folded under.
  8. Serve with chutney on top. Salad and rice are good accompaniments