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West Indian Chicken Roti

recipe at a glance
Rating: 5/5 5 stars
9 reviews

ready in: 1-2 hrs
serves/makes:   4
  

recipe id: 794

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ingredients


Roti (shell)

2 1/2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon butter
3/4 cup water
1 cup oil

Chicken Curry (stuffing)

3 pounds chicken
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon paprika
2 cups water
salt and pepper to taste

directions

Roti (Shell): Sift 2 cups of flour, add baking powder and butter, mix well. Add water, knead, make a soft elastic but not sticky dough. Cut into 6 pieces. Roll each piece of dough thinly on a floured board, apply oil to dough surface, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes.

Roll out each piece thinly again, place on a hot griddle. brush each side of dough with oil to prevent sticking, turn frequently. Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve hot stuffed with Chicken Curry.

Chicken Curry (Stuffing): Cut chicken into bite-sized pieces. In hot oil, saute onions and garlic until tender, add curry powder. Add chicken pieces, salt, pepper, chili powder and paprika: fry on medium heat for 10-15 minutes. Add water, bring to a boil, then simmer, covered, for about 20 minutes or until chicken is tender. Serve wrapped in a warm Roti.

shared by

nikibone

nutrition

928 calories, 50 grams fat, 66 grams carbohydrates, 52 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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Guest at CDKitchen.com



REVIEW: recipe rating
Iwantroti the oil is for basting the roti



Registered Member at CDKitchen.com



Member since: July 11, 2013
REVIEW: recipe rating
Excellent recipe. Just like I've had in restaurants if not better.



Guest at CDKitchen.com



REVIEW: recipe rating
A friend had been telling me about roti. I'd never had it, had no idea what it was but stumbled upon this recipe a day later so I tried it. If this is roti I am a new fan!



Guest at CDKitchen.com



REVIEW: recipe rating
I haven't tried this recipe yet, but the other reviews make it sound like its worthwhile. I have a question though, what is the '1 cup oil' in the recipe for?



Guest at CDKitchen.com



REVIEW: recipe rating
The 2 cups of water for the curry chicken was way too much, it became a soup, rather than stew. 1 cup should be good enough



Guest at CDKitchen.com



REVIEW: recipe rating
Thanks, thanks, thanks for this roti recipe. I am by no means a roti expert but I have searched hard for a recipe that mimics those that I have bought in restaurants. The roti skin came out soft and excellent (actually the best I have found in my searching) I however have my own style of creating my curry filling. It was excellent and the family loves it!!!!!



Guest at CDKitchen.com



REVIEW: recipe rating
Excellent



Registered Member at CDKitchen.com



Member since: November 28, 2009
REVIEW: recipe rating
Thank you so much for posting this recipe, I never thought I would be able to cook authentic tasting roti. The curry was excellent. The only thing I would say is that the 1st 2 roti skins were much softer than the last 2, so it seems that leaving them to steam for a little while in the wax paper gives the right texture. Will definitely make again and again. Practice makes perfect



Guest at CDKitchen.com



REVIEW: recipe rating
That's exactly how to make roti. The only thing is on the curry I would add a touch of masala with the curry powder.