Chicken Roti

Chicken Roti is a popular dish not only served in Jamaica but in other parts of the Caribbean as well. This is a traditional recipe, incorporating making the roti dough from scratch. If you’re pressed for time, you can use flour tortilla’s that have been warmed quickly before spooning in the chicken curry.

To make the chicken curry

1 and ½ tablespoons of vegetable or canola oil

1 small scotch bonnet or habanero pepper, minced

1 large red onion, diced

½ teaspoon of dried thyme

3 cloves of garlic, minced

5 tablespoons of Jamaican curry powder

1 and ½ pounds of chicken, (drumsticks and thighs)

½ cup of cooked garbanzo beans

3 cups of chicken stock

2 tablespoons of fresh lime juice

Ingredients for the Roti Bread

Vegetable or canola oil for cooking

2 cups of flour

¼ teaspoon of baking soda

½ teaspoon of kosher salt

¾ cup of water

Sliced avocado and tomato (optional)

To make the chicken curry, heat a large pot with the oil over medium heat. Add the red diced onion, scotch bonnet or habanero pepper and garlic. Sauté the mixture for 3-5 minutes. Sprinkle in the Jamaican curry powder and thyme. Stir well. Add the chicken pieces and cook for about five minutes.

Add the lime juice and chicken stock and turn down the heat to a low setting. Cover the pot and simmer the chicken for about 30 minutes or until tender. To bring the sauce together for the curry, uncover and simmer another 10-15 minutes. Take the chicken out of the pan and cut the meat off the bone, while the sauce continues to cook. Place the cut chicken back into the simmering pan with sauce and stir to coat the chicken. Add in the garbanzo beans and heat through. Turn off the heat and set aside.

To make the Roti bread

Sift the flour, salt and baking soda in a large bowl. Add the water until it forms a stiff dough. Knead the dough onto a lightly floured pastry board. Cover the dough and let rest for about 30 minutes. Kneed the dough for a second time and divide into 4 balls. Roll out each one to a thin consistency to form about 8-10 inch circles. Brush each ball with a light coating of oil.

Heat a tablespoon of oil in a large skillet or pan over on medium heat. Add one roti dough at a time and cook for about 1 to 2 minutes on each side until you see brown specks. Remove the dough and place onto a plate lined with paper towels. Repeat this procedure for the remaining dough.

Place the prepared curried chicken onto the Roti flatbread. Roll up and cut in half. Serve with sliced avocado and tomato if desired.

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