Chicken Roti
By: Anonymous
Published: Thursday, February 11, 2010 - 4:21pm

Ingredients




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
Scallions, garnish
Scotch Bonnet pepper, finely chopped (garnish)
cup ,Water, or more

Preparation

1 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. 2 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. 3 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. 4 Brush each side with margarine or oil. Wrap in clean towel to keep warm until ready to serve. 5 When ready to serve, fold about 2 tablespoons of chicken mixture into each round and serve. Garnish with scallions and Scotch Bonnet pepper. 6 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. 7 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.