This Chicken Roti offers a delicious fusion of Caribbean and Indian flavors, featuring tender, spiced chicken nestled inside soft, homemade poori bread. The dough is simple yet essential, requiring just flour, baking powder, and a bit of oil to achieve that perfect pillowy texture. The chicken filling is marinated with garlic, scallions, Scotch Bonnet pepper, and aromatic curry powder for a punchy, flavorful bite that balances heat and savory depth. It&# 226;ÂÂs a hearty, satisfying meal that feels both rustic and refined. Perfect for weeknight dinners when you crave something substantial yet comforting, this dish brings the warmth of a home-cooked feast to your table. Serve it hot, wrapped in a towel to keep the bread soft, and watch it disappear quickly among family and friends who love bold, authentic tastes.
Chicken Roti
Description
This Chicken Roti offers a delicious fusion of Caribbean and Indian flavors, featuring tender, spiced chicken nestled inside soft, homemade poori bread. The dough is simple yet essential, requiring just flour, baking powder, and a bit of oil to achieve that perfect pillowy texture. The chicken filling is marinated with garlic, scallions, Scotch Bonnet pepper, and aromatic curry powder for a punchy, flavorful bite that balances heat and savory depth. It&# 226;ÂÂs a hearty, satisfying meal that feels both rustic and refined. Perfect for weeknight dinners when you crave something substantial yet comforting, this dish brings the warmth of a home-cooked feast to your table. Serve it hot, wrapped in a towel to keep the bread soft, and watch it disappear quickly among family and friends who love bold, authentic tastes.Ingredients
Directions
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Cut the skinned, boned chicken into 1 1/2-inch cubes.
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In a large bowl, combine the chicken cubes with 1 teaspoon chopped garlic, 1 finely chopped scallion, 1/2 teaspoon finely chopped Scotch Bonnet pepper, 1 teaspoon salt, 3 tablespoons curry powder, 1 tablespoon ground jira, and 1/2 teaspoon black pepper.
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Mix thoroughly to coat the chicken and let it marinate for at least 2 hours, or overnight for deeper flavor.
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Meanwhile, prepare the dough by combining 4 cups flour, 2 tablespoons baking powder, and 1 teaspoon salt in a large mixing bowl.
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Pour 2 teaspoons oil into 1 1/2 cups lukewarm water, then add this mixture to the dry ingredients.
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Mix until a shaggy dough forms, then knead for about 5 minutes until smooth and elastic.
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Divide the dough into 6 equal balls and cover them with a damp cloth. Let them rest for 2 hours.
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Heat 2 tablespoons oil in a saucepan over medium heat.
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Add the marinated chicken mixture to the pan and cook, stirring constantly, for about 5 minutes.
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Add 1/2 cup water (or more if needed) and reduce heat to low. Simmer for about 5 minutes, or until the chicken is tender and cooked through. Keep warm.
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Once the dough has rested, roll each ball into a thin, flattened circle about 9 inches in diameter on a lightly floured surface.
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Cover the rolled pooris with a damp cloth to prevent drying out.
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Heat a skillet or griddle over medium heat with a light coating of oil.
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Fry each poori for about 2 minutes per side, or until lightly browned and cooked through.
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Brush each side of the cooked poori with margarine or oil for extra flavor.
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Wrap the hot pooris in a clean towel to keep them warm and soft.
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To serve, fold about 2 tablespoons of the spiced chicken mixture into the center of each poori.
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Garnish with additional chopped scallions and finely chopped Scotch Bonnet pepper if desired.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1577.8kcal
- % Daily Value *
- Total Fat 38.9g60%
- Saturated Fat 10.2g51%
- Cholesterol 252.5mg85%
- Sodium 98787.5mg4117%
- Total Carbohydrate 184.4g62%
- Dietary Fiber 6.5g26%
- Sugars 0.7g
- Protein 100.6g202%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
