Chicken Curry Roti

Roti (Flatbread)

• • 4 cups all-purpose flour
• • 2 tsp baking powder
• • 1 tsp salt
• • 2 tbsp vegetable oil
• • 1 1/2 cups warm water
• • Extra oil for brushing

Chicken Curry

• • 2 lbs chicken thighs, cubed
• • 3 tbsp Guyanese curry powder
• • 2 potatoes, cubed
• • 1 large onion, diced
• • 4 cloves garlic, minced
• • 2 tomatoes, diced
• • 2 tbsp vegetable oil
• • 2 cups chicken stock
• • 1 scotch bonnet pepper (whole)
• • 2 sprigs thyme
• • 1 tsp ground cumin
• • Salt to taste

Instructions

1. 1. Make roti dough: Mix flour, baking powder, and salt. Add oil and water, knead 5 minutes until smooth. Cover and rest 30 minutes.
2. 2. Season chicken: Toss chicken with 1 tablespoon curry powder and salt. Let marinate 15 minutes.
3. 3. Toast curry powder: In a dry pan, toast remaining curry powder over low heat for 2 minutes. Set aside.
4. 4. Cook curry: Heat oil in a large pot. Brown chicken on all sides. Remove and set aside.
5. 5. Build flavor: Sauté onion and garlic until golden. Add toasted curry powder, cumin, tomatoes, and thyme. Cook 5 minutes.
6. 6. Simmer: Return chicken to pot. Add potatoes, stock, and whole pepper. Simmer 30-40 minutes until chicken is tender and sauce thickened.
7. 7. Make roti: Divide dough into 12 balls. Roll each into 6-inch circles. Cook on hot griddle 2-3 minutes per side, brushing with oil. Stack and keep warm.
8. 8. Serve: Place curry in center of roti, fold sides in, then roll up. Serve wrapped in paper.