Caribbean Recipe Of The Week – Chicken Roti

By Minna LaFortune

News Americas, NEW YORK, NY, Fri. Aug. 25, 2017: Roti is a favorite dish among Caribbean and Caribbean Americans. Roti shops are also very popular in Caribbean communities because Rotis are tasty, and filling. They are practically a complete dish.

I love, love Roti! Chicken Roti is my favorite. I wish I could become a expert of this dish. I guess I would need to move to Trinidad and Tobago or Guyana to study and practice from the great chefs there.

The following is my recipe of Trini Chicken Roti.

Ingredients
Marinate.
2 pounds of chicken thighs cut in pieces
4 cloves garlic, minced
1 tablespoon curry powder
1 tbs lemon juice
Curry:
¼ cup cooking oil (corn or sunflower)
2 onions, chopped fine
5 cloves garlic, minced
4 tablespoons curry powder
1 scotch bonnet ,  pepper-minced
1 teaspoon of salt
2 sprig Thyme
1/2 cup chopped  Scallions
2 large potatoes (cubed)

Roti  Skins:
4 cups all purpose flour
1/2 pack fast acting yeast
1/2 teaspoon salt
3 tablespoon baking powder
1 1/2 cup water
4 tablespoon vegetable oil ( for brushing dough)

Method
Marinade: Mix the  minced garlic and lemon juice with chicken thighs. Add curry and salt. Marinate overnight.

Curry:

In a heavy Dutch pot, sauté the chicken, add seasonings including curry powder and cook for 10 minutes.

Add water and  stir the chicken. Combine all the ingredients.

Add potato  cubes cover and cook.

Lower the  heat and simmer – for an hour or more. When done, sauce should thicken and meat should be cooked.

Roti  Skins:

In a large bowl sift together flour, salt, yeast and baking powder.

Add water, mix until it comes together in a firm ball of dough .

Cover with a clean kitchen towel and let it rest for about 30 minutes  at room temperature .

Knead rested dough for about lightly.

Divide dough into 6 pieces. Make each a flat round shape dough.

On floured counter top move dough  around and roll into round sheets with a rolling pin until they are roughly 12 inches wide and a ¼ inch thick.

With a brush, brush flat roti skin with oil and place on a hot, flat skillet to cook.

Cook each side for about 2 minutes until brown bubbles begin to appear.

Remove from heat and clap gently until flaky.

To make the dish, add a two tablespoons of curried chicken in the middle of the roti and fold, left over right then top and bottom, to form a rectangular bundle.

Bon Appetite!

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the  Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfood scaribbean/