Curried Chicken Roti Recipe

1) The seasonings must first be stripped, washed and diced. 2) Cut boneless chicken breast in small chunks. 3) Combine the chicken’s pieces with all the seasonings and herbal. Do not use the curry powder yet. 4) Put to heat a pot for stewing; gauged at 4 medium. Add one peeled garlic clove. Add the curry powder and allow for ten seconds, next use a cooking fork to stir the garlic and the curry powder at the bottom of the pot for ten seconds, (Note: this is called burning the curry powder. Curry can be hard on the stomach; if you do this, it will not be.) Add the oil right after that. (do not allow the curry to get black, it is important), then shortly after that, add the seasoned chicken pieces. Allow to fry on each side for two minutes. Add the seasonings and stir in for thirty seconds. 5) Then add two cups of water. Cover well, next put the flame gauged on four for twenty minutes. 6) After that, put the stove on low for the next ten minutes. (Note: keep the pot covered within the time, for the steam will build up the gravy). Total time is thirty-five minutes.

1) First, use your cleaned palm and finger, combine flour, sea salt and baking powder in a big bowl. 2) After that, add water in small proportion while kneading the flour into a soft, smooth dough. 3) Next, Allow the dough to stay in the bowl for 20 minutes. 4) After that, cut the dough in 6 pieces equally, and then form each one in a round ball. 5) Use your palms press on the dough to get a 3 inches round flat disc. 6) Now, use a food brush rub one side of flatten dough with oil, and the other side with flour lightly. 7) Put two flattened dough together with the oiled side in the middle. Now, use your palms press on the doughs to get a 4 inches round flat disc. 8) After that, let it stay on a plate or cleaned surface with the floured sides on the outside of the dough for 10 minutes. 9) Get a rolling pin and board ready. Use your hands to rub flour on the rolling pin and board lightly. 10) Put the flatten doughs that’s pressed together on floured board, sprinkle some flour on top, and then roll out a 8 inches round discs. While doing this flip the dough, flour the other side as well. This will prevent sticking. (Note: Do all of them the same time, and then do all cooking at the same time.)

1) Shake off the excess flour. 2) Next, put a big frying pot or skillet on the stove. Put flame on (Medium/Low), and then allow it to get hot for a minute. 3) Cook the flatten doughs until you could see small heat bubbles on top. 4) Use a spatula to flip the cooking dough, and the brush it with oil lightly. Right after that, flip it again and brush the other side with oil lightly as well. 5) Allow cooking for 1 minute and then finished. Store cooked roti between towels to keep warm. Store in refrigerator sealed in a cleaned plastic bag or container for few day.

1) To do CHICKEN ROTI add several tablespoons of stew chicken or curry chicken in the roti wrap, and then fold it tight. (Note: to get a smooth eat use boneless chicken) 2) To do GOAT ROTI add several tablespoons of curry goat meat in the roti wrap, and then fold it tight. 3) To do SALTFISH OR CODFISH ROTI add several tablespoons of codfish stew in the roti wrap, and then fold it tight. You could add mixed vegetables with saltfish to get (MIXED VEGETABLE CODFISH ROTI). 4) To do VEGETABLE ROTI add several tablespoons of steam seasoned vegetables in the roti wrap, and then fold it tight. 5) To do POTATO ROTI add several tablespoons of seasoned baked potato chunks in the roti wrap, and then fold it tight.