Nerpy's Curry Chicken Roti


 
 Curry Chicken Roti with Nerpy's Curry Seasoning



Ingredients:
Nerpy's Curry Seasoning, Oaks EV Coconut oil, Celebes coconut milk, Celebes coconut water, 2 teaspoons Sea Salt, fresh garlic clove or 1 teaspoon of garlic powder, 1/4 onion, 2 boneless Chicken Breasts, 1 potato peeled and cubed, Roti shells, cole slaw.

 Directions:
Begin by cutting the chicken breast into small cubes. The best way is to cut each breast in half lengthwise, then cut into small cubes, try to cut pieces about the same size — this ensures that they cook evenly. 
Next, season the chicken with Nerpy's curry seasoning - 3 teaspoons per breast, mix  chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes, a few hours or you can even allow it to marinate overnight.

Ready to cook:  
Add 1 tablespoon of Oaks EV Coconut oil large to pan
Add diced onions, garlic, and 2 teaspoons of Nerpy's curry seasoning to the pan at medium heat, stir occasionally for about 2-3 minutes until onions are translucent or light brown, 
Add two tablespoons of Celebes coconut milk, and a cup of Celebes coconut water, mix thoroughly
Add chicken and diced potato, sauté for about 2-3 more minutes. 
Add  & Celebes Coconut water. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
Adjust for salt, pepper and thickness of stew.
Add to Roti shells, fold, add Nerpy's Gold Very Hot Pepper Sauce for a little more heat to taste and enjoy!

For a vegan option/alternative add 2 more potatoes and a can of Chick peas. Marinate the potatoes similar to the chicken.  Follow the same instructions for cooking.


Hope you like it.  Nice It up and Enjoy.

All credit to Howard Mellad and the Chefs at Tyloaks Distribution and Oaks Kitchen for putting this production together.

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