Chicken roti Recipe

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Chicken roti

Artist:	_	Yield:	6
Categories:	Chicken, French, Poultry, Western European	Rating:	0
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Ingredients:

4	cup	Flour
2	tbsp	Baking powder
1	pinch	Salt
2	tsp	Oil
1 1/2	cup	Water, lukewarm
2 1/2	lbs	Chicken, skinned, boned &
		-cut into 1-?inch cubes
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
		Scallions, garnish
		Scotch Bonnet pepper, finely
		-chopped (garnish)
1/2	cup	Water, or more

Procedures:

1	To prepare the pooris, combine the flour, baking powder, and salt in a mixing bowl.
2	Pour the oil into the water, then add this mixture to the flour mixture to form a dough.
3	Mix well.
4	Knead for about 5 minutes until dough is very smooth.
5	Divide into 6 balls of dough.
6	Set aside for about 2 hours, covered with a damp cloth.
7	Using a rolling pin, roll each ball into a thin flattened circle, a poori, about 9 inches in diameter.
8	Set aside, covered.
9	To prepare the filling, combine the chicken and all the other ingredi- ents except the oil and the garnish.
10	Mix well and marinate for 2 hours or longer.
11	When done marinating, add 2 tablespoons oil to a saucepan and heat to medium.
12	Add the chicken mixture and cook, stirring con- stantly for about 5 minutes.
13	Add the water then cook on low for about 5 minutes, or until chicken is tender.
14	Keep warm.
15	Add 2 tablespoons of oil to a skillet or grill.
16	Place the rolled pooris on the skillet.
17	Fry each side for about 2 minutes, or until lightly browned.
18	Brush each side with margarine or oil.
19	Wrap in clean towel to keep warm until ready to serve.
20	When ready to serve, fold about 2 tablespoons of chicken mixture into each round and serve.
21	Garnish with scallions and scotch bonnet pepper.
22	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.
23	The fillings vary from island to island in the : caribbean, depending on available ingredients and preferred : seasonings.
24	This recipe came from chef joseph kissoonlal.
25	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.
26	Tropic cooking by joyce lefray young, 1987