Recipe by MARBALET
"Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal."
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dried red chile peppers, chopped
green chile peppers, chopped
1 1/2 tablespoons
tamarind pulp, seeded
fresh ginger root
3 1/2 pounds
shredded chicken meat
fresh shredded coconut
It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!!
This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices resulted in a huge burst of flavor. I served the mixture in parathas (bought frozen from the Indian grocery). It would also be great over rice. Any suggestions as to how to make without the tamarind pulp? I am moving soon and it might be hard to find - it's also kind of annoying because it is only sold in big packages and I don't use it for anything else.
This recipe went over well with my family, it was nice to have a sandwich with a little zip to it.
@ AIMEEWOZ - I've substituted an equal amount of tomato paste for tamarind pulp with success. It's not the same, but it should do.
I did not care for this recipe. There are to many spices and flavors going on... I thought it would have taste like the one I have tried on my trip to the caribbean.. completely different!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Roti From India
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 155
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