Yields: 6 Servings
Ingredients
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
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Instructions
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.
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Note: Also good with diced white potatoes, calabash pumpkin and peas.
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