West Indian Chicken Roti Recipes

HOW TO MAKE ROTI FLATBREAD

Steps:

• To a medium bowl, add the 2 cups of atta or whole wheat flour, salt and oil.
• Start dribbling in the water bit by bit, stirring with a wooden spoon until a dough forms. Note: the amount of water will vary somewhat based on the flour and the humidity.
• Turn the dough onto a lightly floured work surface and knead for about 10 minutes (see note). When ready, the dough will be soft and smooth, leaving an impression when pressed with your fingers.
• Cover the dough loosely with plastic wrap and let it rest for at least 10 minutes and preferably 30 minutes.
• Divide the dough into 10-12 equal pieces. Place one on a lightly floured work surface and set aside the rest covered with plastic wrap or a damp cloth.
• Roll the first piece between your palms until smooth with no cracks. Using a rolling pin, roll it out to 6-8 inches in diameter or 1/8-inch thick (see note). It doesn't need to be perfectly round, but rolling to an even thickness will help it to puff up more.
• Place a skillet over medium-high heat. Wait until it's hot enough that droplets of cold water dance on the surface. Then place the roti in the pan and let it cook for up to 60 seconds or until you see bubbles on top and brown spots underneath. Using tongs, flip and cook for 30 seconds more or until the other side gets brown spots.
• Optional: If you have a gas stove, place the cooked roti a few inches above an open flame to let it puff up and char slightly.
• Remove to a plate and brush with ghee or clarified butter if desired. Serve warm.

WEST INDIAN CHICKEN ROTI

Steps:

• Roti (Shell): Sift 2 cups of flour, add baking powder and butter, mix well. Add water, knead, make a soft elastic but not sticky dough. Cut into 6 pieces. Roll each piece of dough thinly on a floured board, apply oil to dough surface, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes. Roll out each piece thinly again, place on a hot griddle. brush each side of dough with oil to prevent sticking, turn frequently. Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve hot stuffed with Chicken Curry. Chicken Curry (Stuffing): Cut chicken into bite-sized pieces. In hot oil, saute onions and garlic until tender, add curry powder. Add chicken pieces, salt, pepper, chili powder and paprika: fry on medium heat for 10-15 minutes. Add water, bring to a boil, then simmer, covered, for about 20 minutes or until chicken is tender. Serve wrapped in a warm Roti.

TRINI ROTI - FLAVOUR FROM THE WEST INDIES

Steps:

• In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
• Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
• Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
• As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
• In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
• Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
• Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.

WEST INDIAN CURRIED CHICKEN

Steps:

• Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.