Ingredients
4 cup flour
2 tbsp baking powder
1 pinch salt
2 tsp oil
1 1/2 cup ; water, lukewarm
2 1/2 lb chicken, skinned, boned & cut into
1 tsp garlic, chopped
1 scallion, finely chopped
1/2 tsp scotch bonnet pepper, finely chopped
1 tsp salt
3 tbsp curry powder
1 tbsp jira, ground
1/2 tbsp pepper, black
2 tbsp oil, for each poori
1 scallions, garnish
1 scotch bonnet pepper, finely chopped (garnish)
1/2 cup ; water, or more
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.
Servings: 6 servings
Chicken Roti Recipe brought to you by Recipe Ideas
Categories: Chicken; Indian; Poultry
The History of Recipes
Written cooking instructions as an idea can be tracked back into the distant past, at least as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Continuing our culinary historical journey, there are a couple of interesting books from the 14th Century ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of food cooked for the rich and powerful. When we get to the 20th century, recipe books are in high demand, due to higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chicken Roti recipe.
