Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Flour
2 tb Baking powder
1 pn Salt
2 ts Oil
1 1/2 c ;Water, lukewarm
2 1/2 lb Chicken; skinned, boned
-cut into 1-1/2 inch cubes
1 ts Garlic; chopped
1 Scallion; finely chopped
1/2 ts Scotch Bonnet pepper;
-finely chopped
1 ts Salt
3 tb Curry powder
1 tb Jira; ground
1/2 tb Pepper, black
2 tb Oil; for each poori
Scallions; garnish
Scotch Bonnet pepper; finely
-chopped (garnish)
1/2 c ;Water, or more

To prepare the pooris, combine the flour, baking powder, and salt in a
mixing bowl. Pour the oil into the water, then add this mixture to
the flour mixture to form a dough. Mix well. Knead for about 5
minutes until dough is very smooth. Divide into 6 balls of dough.
Set aside for about 2 hours, covered with a damp cloth. Using a
rolling pin, roll each ball into a thin flattened circle, a poori,
about 9 inches in diameter. Set aside, covered.

To prepare the filling, combine the chicken and all the other
ingredi- ents except the oil and the garnish. Mix well and marinate
for 2 hours or longer. When done marinating, add 2 tablespoons oil to
a saucepan and heat to medium. Add the chicken mixture and cook,
stirring con- stantly for about 5 minutes. Add the water then cook on
low for about 5 minutes, or until chicken is tender. Keep warm.

Add 2 tablespoons of oil to a skillet or grill. Place the rolled
pooris on the skillet. Fry each side for about 2 minutes, or until
lightly browned. Brush each side with margarine or oil. Wrap in clean
towel to keep warm until ready to serve.

When ready to serve, fold about 2 tablespoons of chicken mixture into
each round and serve. Garnish with scallions and Scotch Bonnet
pepper.

NOTES: This chicken roti is a mixture of chicken and seasonings that
is
: put into a piece of bread called a poori, and then eaten like
a
: sandwich. The fillings vary from island to island in the
: Caribbean, depending on available ingredients and preferred
: seasonings. This recipe came from Chef Joseph Kissoonlal. He
: is of East Indian descent, and is the master behind the fine
: foods served at Granny B's Kitchen in Miami, a restaurant that
: features slow-cooked, fast food!, Caribbean-style.

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