Yield: 4 servings
|1 tablespoon||Baking powder|
|¼ cup||Vegetable oil plus more for greasing pan|
|1 \N||Onion, chopped|
|4 \N||Garlic cloves, peeled and minced|
|¼ \N||Fresh habanero chili OR|
|½ \N||Red jalapeno|
|1 \N||Chicken, cut up|
|6 tablespoons||High-quality curry powder|
To make roll: Sift flour, baking powder and salt. Add 1 cup water and mix. Knead dough 10 minutes. Let rest 30 minutes. Knead again 10 minutes. Divide into 4 balls. Roll each ball on floured surface to 8-10" in diameter.
Oil skillet and heat. Fry each roti about 90 seconds a side, brushing skillet with a little more oil as you flip. Drain roll on paper towels.
Heat oil in large skillet and saute onion, garlic and chili. Add chicken. Brown. Add curry powder. Cook 3 minutes, stirring. Add 4 cups water, stir and cover. Cook over low heat till chicken is tender, about 45 minutes. Remove cover for last 15 minutes to sauce will thicken.
Remove chicken. Cut meat off bones. Continue to cook sauce till thick.
Return meat to sauce and heat through. Fold curried chicken into roti.
Serve warm, with chutney if desired.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95