Curry Chicken Roulade with Callaloo & Roasted Peppers

By: Executive Chef Anthony Miller

PREP TIME: 1 1/2 Hours          DIFFICULTY: Hard          YIELD: 8 Servings

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     Ingredients

• 1- Whole 2lbs chicken
• 2oz curry powder
• 3oz  Whole butter
• 1- Whole scallion sliced
• 4oz corn oil
• 3- Whole garlic gloves peeled  

• Dash fresh Thyme
• 2 1/2quart chicken stock (reduced to one quart) Use the leg and thigh meat for stock
• 3oz Calalloo (Cleaned)
• 1- green and red sweet peppers
• 2-Slices Cassava (Curry Cassava optional)
• Three pcs. Zucchini, squash, and okra
• Salt and Black pepper to taste

 Directions

• Rinse chicken with water and separate chicken breast from the carcass.
• Pound out chicken breast with mallet thin and add seasoning, Calalloo leaf, and roasted cleaned peppers
• Roll into tight Cylinder with wax paper or plastic.
• Burn curry with oil, escallions, and garlic still cooked. Add the chicken roulade, thyme and stock to pan and cover for 12minutes.
• Clean Cassava and slice, Place in water with butter, and salt pepper. Turn zucchini and squash into small tornade pieces and place in water till done. Present dish of your choice.
  
  
  

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