4 cups Flour
2 tablespoons Baking powder
1 pch Salt
2 teaspoons Oil
cup ,Water, lukewarm
pound Chicken, skinned, boned & cut into 1-½ inch cubes
1 teaspoon Garlic, chopped
1 Scallion, finely chopped
teaspoon Scotch Bonnet pepper, finely chopped
1 teaspoon Salt
3 tablespoons Curry powder
1 tablespoon Jira, ground
tablespoon Pepper, black
2 tablespoons Oil, for each poori
Scotch Bonnet pepper, finely chopped (garnish)
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.
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.