*  Exported from  MasterCook  *

                               CHICKEN ROTI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Garlic -- chopped
   1                    Scallion -- finely chopped
     1/2   ts           Scotch Bonnet pepper
                        -finely chopped
   1       t            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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