Caribbean Curry - cooking recipe

Ingredients

3 lbs boneless skinless chicken breasts
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
2 cups water
1 tablespoon tomato paste
salt & pepper
-----Curried Chick-Pea Filling----
1 (19 ounce) can chickpeas
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
1 tablespoon curry powder
1 teaspoon tomato paste
2 cups water
1/4 cup green onion, chopped
salt & pepper
-----Spinach Filling-----
1 (10 ounce) package fresh spinach
1 tablespoon vegetable oil
1/2 onion, chopped
1 clove garlic, minced
1 tomatoes, diced
salt & pepper

Preparation

Make one or all three of the fillings below to enclose in a soft roti envelope.
Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes.
Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste.
Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes.
Add chick-peas, green onions and remaining water; bring to boil.
Reduce heat and simmer for 5 minutes or until chick-peas are softened.
Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes.
Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
Stir in tomato, and salt and pepper to taste; cook for 1 minute.