Joy of Jamann
Chef HiHo's Galley Delights

s Jamann Roti Filling   

Yields: 6 Servings


2 tablespoons butter melted
2 cloves garlic minced
1 small red onion diced
1 large sweet potato scrubbed and diced
1 1/4 cups chicken broth
2 tablespoons curry powder
1 teaspoon hot sauce
1 pound chicken cooked and diced
1 can (16 oz) chickpeas drained

Cook chicken and dice.
Place the butter, garlic and onion in a large saucepan or wok and sauté for 3 - 4 minutes.
Add the curry powder and hot sauce and sauté for another minute. Add the chicken broth, sweet potato and cook over medium heat for 15 minutes stirring occasionally until potatoes are soft but not mushy. Stir in the chicken and chickpeas and simmer for another 2 -3 minutes.
Serve as a stew or Serve with soft taco shells for stuffing shell with roti filling.

Note: Also good with diced white potatoes, calabash pumpkin and peas.