Chicken Roti

Recipe Ingredients

4 cups	250g / 8.8oz	Flour
2 tablespoons	30ml	Baking powder
1		Salt
2 teaspoons	10ml	Oil
1 1/2 cups	355ml	;water - lukewarm
2 1/2 lbs	1135g / 40oz	Chicken; skinned - boned &
		Into 1-1/2 inch cubes
1 teaspoon	5ml	Garlic - chopped
1		Scallion - finely chopped
1/2 teaspoon	2.5ml	Scotch bonnet pepper - finely chopped
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Curry powder
1 tablespoon	15ml	Jira - ground
1/2 tablespoon	7.5ml	Pepper - black
2 tablespoons	30ml	Oil - for each poori
		Scallions - garnish
		Scotch bonnet pepper - finely
		(garnish)
1/2 cup	118ml	;water - or more

Recipe Instructions

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 ingredients 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 constantly 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.

Source:
Connie McCarthy

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