Today I had Caribbean chicken roti for lunch. Being the nice guy I am I figured I will share the recipe.
For the curry you will need
1 1/2 tbsp of vegetable or granola oil
1 small scotch bonnet sliced
1 large onion diced
1 sprig of theme
3 cloves of garlic minced
1 tbsp vinegar
4 tsp baron st.lucia curry powder
1/2 tbsp cumin
Salt to taste
1 1/2 lbs chicken(drumsticks & thighs on the bone)
can of chickpeas drained
3 cups chicken stock
For the roti bread
Grapeseed oil for cooking
2 cups flour
1/4 tsp baking powder
1/2 tbsp salt
3/4 cups water
1. Heat a pan with 1 tbsp oil and sweat the onions till tender.Add the slice scotched bonnets, sprigs of thyme, vinegar, St.Lucia baron curry powder and cumin and let the flavors release.Season with salt.
2. Saute the chicken in the mixture to seal the outside for 5 minutes then cover with stock to braise.Once the chicken is tender, remove the meat from the bones and reduce the simmering liquid.As the sauce thickens, add the chicken and then drain chickpeas to the pot and coat in the sauce.check for seasoning.
Instructions for the roti
1. Sift all the dry ingredients and knead with flour in a bowl.As the dough comes together, continue kneading on the floured surface.Allow to rest for 40 minutes.
2 . Divide the mixture into four balls and roll out on a floured surface, into round sheets about 8 inches wide.
3. Lightly brush the roti with oil and place on a hot skillet.Cook each side for 2 minutes until brown flecks are visible.Remove from skillet.
Place the prepared curried chicken onto the Roti flatbread.Roll up and cut in half.Serve with sliced avocado and tomato if desired.
If you have any further question on this dish please feel free to inbox me :)