Chicken Roti
Chicken Roti recipe
Yield
12 servingsPrep
4 hrsCook
15 minReady
4½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 1 | pinch |
salt
|
*
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 ½ | cups |
water
lukewarm |
|
| 2 ½ | pounds |
chicken
skinned, boned and cut into 1 1/2 inch cubes |
|
| 1 | teaspoon |
garlic
chopped |
|
| 1 |
scallions, spring or green onions
finely chopped |
|
|
| ½ | teaspoon |
scotch bonnet chile peppers
finely chopped |
* |
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
curry powder
|
|
| 1 | tablespoon |
jira
ground |
* |
| ½ | tablespoon |
black pepper
|
|
| 2 | tablespoons |
vegetable oil
for each poori |
|
|
scallions, spring or green onions
to garnish |
*
|
||
|
scotch bonnet chile peppers
finely chopped, to garnish |
* | ||
| ½ | cup |
water
or more |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 1 | pinch |
salt
|
*
|
| 1E+1 | ml |
vegetable oil
|
|
| 355 | ml |
water
lukewarm |
|
| 1.1 | kg |
chicken
skinned, boned and cut into 1 1/2 inch cubes |
|
| 5 | ml |
garlic
chopped |
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 2.5 | ml |
scotch bonnet chile peppers
finely chopped |
* |
| 5 | ml |
salt
|
|
| 45 | ml |
curry powder
|
|
| 15 | ml |
jira
ground |
* |
| 7.5 | ml |
black pepper
|
|
| 3E+1 | ml |
vegetable oil
for each poori |
|
| 1 | x |
scallions, spring or green onions
to garnish |
*
|
| 1 | x |
scotch bonnet chile peppers
finely chopped, to garnish |
* |
| 118 | ml |
water
or more |
|
Directions
To prepare the poori：
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.
