Category: Chicken
Rating: 4.04
Servings: 6


4 cup flour
2 tablespoon baking powder
1 pinch salt
2 teaspoon oil
1 1/2 cup ; water, lukewarm
2 1/2 lb chicken; skinned, boned & cut into
1 teaspoon garlic; chopped
1 scallion; finely chopped
1/2 teaspoon scotch bonnet pepper; finely chopped
1 teaspoon salt
3 tablespoon curry powder
1 tablespoon jira; ground
1/2 tablespoon pepper, black
2 tablespoon oil; for each poori
1 scallions; garnish
1 scotch bonnet pepper; finely chopped (garnish)
1/2 cup ; water, or more

Directions: How to Cook Chicken Roti

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.

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.

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Recent comments and reviews for this recipe:

ajeshni writes:

yammm!!!!!!!!!!! give me ur food

Posted on 31 May 2009, 05:20 ET

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