News Americas, NEW YORK, NY, Fri. Sept. 16, 2016: The influence of India in the Caribbean is one of the Caribbean’s biggest secret. Like the Chinese, Indians from several Provinces in India were imported as indentured servants to the Caribbean.
Indo-Caribbeans comprise the largest ethnic group in Guyana, Suriname and Trinidad and Tobago. Their use of several different spices from India and cooking styles are now a major part of the Caribbean cuisine.
For example, the use of turmeric, curry, ginger, cumin, peppers and flour are critical to some of the most popular Caribbean foods. Three such popular foods are Roti and Curried Goat or Chicken and Doubles.
It’s hard to choose a favorite but Roti and Curried Chicken or Chicken Roti as it is listed on Trinidadian Restaurant menus is more than a bellyful – it is mouth watering and delicious. It’s rich in spices, chickpeas and potato.
I love Chicken Roti, so much it is still one of my many reasons to go to the New York Labor Day Carnival (formally West Indian Day Carnival) in Brooklyn , because I will get this dish both from the Guyanese food vendors and the Trinidadian food vendor and it would be perfect!
Today, I will share with you my version of Trinidadian Chicken Roti.
Ingredients
Marinade
2 -3 pounds chicken skinned thighs cut in bite-sized pieces
1 teaspoon black pepper
1 teaspoon minced garlic
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon Lemon Juice
Chicken Filling
1 cup vegetable oil
2-3 tablespoon curry powder
1 large onion diced
1 teaspoon ground allspice
1-teaspoon ground nutmeg spice
1 teaspoon smoked paprika
1 fresh or dried thyme
1 teaspoon smoked paprika
1-teaspoon cumin spice
1-teaspoon black pepper.
1 can of chickpeas, drained
2 cups of cubed potatoes
3-4 cups chicken broth/water
1 teaspoon cayenne pepper(optional)
Salt to taste
Instructions
Place chicken in a large bowl or sauce pan then add salt, garlic, thyme, white pepper and curry powder.
Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
Heat a large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
Add chicken, stir and sauté for about 2-3 more minutes.
Add chicken stock if necessary to prevent any burns next add chickpeas, chicken bouillon, potatoes and chicken broth.
Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
Adjust for salt, pepper and stew consistency.
Roti Ingredients
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water
1 tablespoon butter, melted
Method
Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough.
Set the dough aside for 15 minutes.
Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out with a rolling pin into 8 inch squares.
To cook the roti, place butter on a skillet over high heat until it sizzles.
Reduce the heat to medium and place the roti on to the pan.
Cook for 2-3 minutes, until the crust is light brown.
Turn with a wide spatula and continue cooking.
Repeat the process with the remaining roti.
TO SERVE
Fill the middle of each cooked Roti with about 1/2 cup of Chicken filling mixture.
Wrap the dough around the mixture to seal the filling inside.
Serve Hot.
Bon Appetite
