Ingredients:

• 3 boneless breast of chicken
• 1 medium onion, chopped chunky
• 1 green pepper, chopped chunky
• 1 large carrot, peeled and sliced thin
• 2 large potato, peeled and cubed small
• 1 can chicken broth (I prefer Swanson’s)
• 1/2 cup of water
• 2 cloves crushed garlic
• 2 tblsp curry powder
• Fresh chopped parsley
• 2-3 tsp Blind Betty’s Original Recipe (or to taste)
• Salt and pepper to taste
• 4 large flour tortillas

Instructions:

In a large skillet sauté onion and garlic for 2 minutes. Add chicken and sauté until cooked and tender. Add green pepper and carrots. Sauté 2 minutes more. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth. Add all spices and flavorings to taste including Blind Betty’s Original Recipe . Cover and turn off. This can now stand till just before serving time. It will thicken as it cools. At suppertime heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Reduce more if too runny. Warm tortillas, place on plate and spoon a generous portion of roti in center of tortilla. Fold into flat tube with ends folded under.  Salad and rice good accompaniments.