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Chef #541077

Owings Mills, Maryland

Member since Jul 2007

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Reviewed West Indian Curried Chicken Roti

Dec 24, 2011 in Food Network Community Toolbox on

Excellent rendition of West Indian roti. Be careful of adding pepper or, as I did since I didn't have a Scotch Bonnet, dried chili peppers. The heat nearly killed the wonderful flavor of the curry. Try to roll the rotis as thin as possible. I rolled them after an hour and a half, which was enough time. My West Indian husband declared this a hit.""

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