Chicken roti

Yield: 6 servings

Measure Ingredient
4 cups Flour
2 tablespoons Baking powder
1 pinch Salt
2 teaspoons Oil
1½ cup ;Water, lukewarm
2½ pounds Chicken; skinned, boned & cut into 1-1/2 inch cubes
1 teaspoon Garlic; chopped
1 \N Scallion; finely chopped
½ teaspoon Scotch Bonnet pepper; finely chopped
1 teaspoon Salt
3 tablespoons Curry powder
1 tablespoon Jira; ground
½ tablespoon Pepper, black
2 tablespoons Oil; for each poori
\N \N Scallions; garnish
\N \N Scotch Bonnet pepper; finely chopped (garnish)
½ cup ;Water, or more

To prepare the pooris, combine the flour, baking powder, and salt in a mixing bowl. Pour the oil into the water, then add this mixture to the flour mixture to form a dough. Mix well. Knead for about 5 minutes until dough is very smooth. Divide into 6 balls of dough. Set aside for about 2 hours, covered with a damp cloth. Using a rolling pin, roll each ball into a thin flattened circle, a poori, about 9 inches in diameter. Set aside, covered.

To prepare the filling, combine the chicken and all the other ingredi- ents except the oil and the garnish. Mix well and marinate for 2 hours or longer. When done marinating, add 2 tablespoons oil to a saucepan and heat to medium. Add the chicken mixture and cook, stirring con- stantly for about 5 minutes. Add the water then cook on low for about 5 minutes, or until chicken is tender. Keep warm.

Add 2 tablespoons of oil to a skillet or grill. Place the rolled pooris on the skillet. Fry each side for about 2 minutes, or until lightly browned.

Brush each side with margarine or oil. Wrap in clean towel to keep warm until ready to serve.

When ready to serve, fold about 2 tablespoons of chicken mixture into each round and serve. Garnish with scallions and Scotch Bonnet pepper.

NOTES: This chicken roti is a mixture of chicken and seasonings that is : put into a piece of bread called a poori, and then eaten like a : sandwich. The fillings vary from island to island in the : Caribbean, depending on available ingredients and preferred : seasonings. This recipe came from Chef Joseph Kissoonlal. He : is of East Indian descent, and is the master behind the fine : foods served at Granny B's Kitchen in Miami, a restaurant that : features slow-cooked, fast food!, Caribbean-style.

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