Yield: 6 servings
|2 tablespoons||Baking powder|
|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|
|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.