Curry Chicken Roti Filling

Name: Curry Chicken Roti Filling
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 2 teaspoons black pepper; 1 can coconut milk; 237 milliliters Chicken broth or Water; 4 Tbsps curry (I use Chief Curry Powder); 2 teaspoons minced fresh ginger; 3 cloves crushed garlic; 1 red pepper flakes or some hot sauce; 2 Tbsps oil; 1 onions chopped; 1 Tbsp salt; 907 grams boneless/skinless thighs; 10 whole allspice; 1 teaspoon tyme

You can never have too many Indian recipes, so give Curry Chicken Roti Filling a try. This recipe serves 8. One portion of this dish contains roughly 24g of protein, 21g of fat, and a total of 300 calories. Head to the store and pick up tyme, some hot sauce, garlic, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes roughly 4 hours and 20 minutes.

Ingredients

Servings:

2teaspoons

black pepper 1can

coconut milk 237milliliters

Chicken broth or Water 4Tbsps

curry (I use Chief Curry Powder)2teaspoons

minced fresh ginger 3cloves

crushed garlic 1

red pepper flakes or some hot sauce 2Tbsps

oil 1

onions chopped 1Tbsp

salt 907grams

boneless/skinless thighs 10

whole allspice 1teaspoon

tyme

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Mulderbosch Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.

Mulderbosch Chenin Blanc

A powerful nose of guava, lime zest and ripe pear braced by honeysuckle and orange blossoms. A juicy palate with opulent passion-fruit, following through from the nose and finishing off with tart grapefruit characteristics. The refreshing acidity is perfectly counteracted by a creamy mid palate and subtle oak-derived spice. The 2011 vintage is a more fruit-driven style that is fresher and drier comparing to the 2010 vintage. A delightfully accessible wine that is mouth-wateringly moreish.Partner with shellfish, grilled tuna, grilled sardines, lemon and herb roast chicken, or vegetable stews.