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Chicken Roti



  • Prep Time: N/A
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Chicken Roti

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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.


Ingredients:

4 c Flour
2 tb Baking powder
1 pn Salt
2 ts Oil
1 1/2 c ;Water, lukewarm
2 1/2 lb Chicken; skinned, boned &
-cut into 1-1/2 inch cubes
1 ts Garlic; chopped
1 Scallion; finely chopped
1/2 ts Scotch Bonnet pepper;
-finely chopped
1 ts Salt
3 tb Curry powder
1 tb Jira; ground
1/2 tb Pepper, black
2 tb Oil; for each poori
Scallions; garnish
Scotch Bonnet pepper; finely
-chopped (garnish)
1/2 c ;Water, or more

Serves:

6 Servings

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