Chicken Roti

* Exported from MasterCook *

CHICKEN ROTI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Garlic -- chopped
1 Scallion -- finely chopped
1/2 ts Scotch Bonnet pepper
-finely chopped
1 t 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

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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