Simple Chicken Roti Recipe
Ingredients:
- 4 cup flour
- 2 tbsp baking powder
- 1 pinch salt
- 2 tsp oil
- 1 1/2 cup ; water, lukewarm
- 2 1/2 lb chicken, skinned, boned & cut into
- 1 tsp garlic, chopped
- 1 scallion, finely chopped
- 1/2 tsp scotch bonnet pepper, finely chopped
- 1 tsp salt
- 3 tbsp curry powder
- 1 tbsp jira, ground
- 1/2 tbsp pepper, black
- 2 tbsp oil, for each poori
- 1 scallions, garnish
- 1 scotch bonnet pepper, finely chopped (garnish)
- 1/2 cup ; water, or more
Directions
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.
Servings: 6 servings
