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West Indian Chicken Roti
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Roti is similar to flour tortillas and is commonly served in Indian cuisine. The filling here is a simple chicken curry that can be easily altered to suit your tastes.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
11 reviews
2 comments
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.
added by
nikibone
recipe tips
Allow the roti dough to rest as indicated for easier rolling.
Use a well-floured surface to roll out the roti to keep it from sticking.
Keep the chicken curry moist by adjusting the amount of water as it cooks.
Serve the roti and chicken curry with condiments like mango chutney or yogurt.
Try different curry powders to find your favorite.
Clapping the roti between your hands helps to make it softer and more pliable.
Remember, the key to a good roti is practice. Don't be discouraged if your first few attempts are not perfect.
common recipe questions
Can I use store-bought roti or tortillas instead of making them from scratch?
Yes, you can use store-bought roti or flour tortillas as a convenient alternative.
How can I make the chicken curry spicier?
Increase the amount of chili powder, use a spicy curry powder blend, or add fresh chopped chiles for more heat.
Do I use white or dark meat chicken?
You can use either or a combination of the two.
How do I store leftover roti and chicken curry?
Store them separately in airtight containers in the refrigerator for up to 3 days.
Can I add vegetables to the chicken curry?
Yes, you can add vegetables like potatoes, carrots, or bell peppers. Just note that increasing the amount of stuffing by adding additional ingredients may increase the amount of roti you need (or you may have more stuffing than roti).
How thin should I roll out the roti dough?
Roll the dough as thinly as possible without tearing it.
Can I freeze the cooked chicken curry?
Yes, it can be frozen for up to a month. Thaw in the refrigerator before reheating.
nutrition data
928 calories, 50 grams fat, 66 grams carbohydrates, 52 grams protein per serving.
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reviews & comments
July 4, 2020
it was great i didnt have enough chicken to i substituted some with potatoes and chickpeas and it turned out amazing with lots of great different textures. my family loved it! 10/10 would try again.
April 2, 2020
Excellent
Will post a rating later. However the recipe sounds workable. It almost mimmicks my mothers old time style of making roti skins, I'll try my own curry style though yours look ok
If you add baking powder doesn't that make the dough rise? Isn't the goal really to get the roti shell as flat as possible?
May 3, 2014
Iwantroti the oil is for basting the roti
October 31, 2013
Excellent recipe. Just like I've had in restaurants if not better.
July 1, 2013
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!
June 17, 2013
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?
March 5, 2012
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
January 10, 2012
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!!!!!
July 25, 2011
Excellent
November 28, 2009
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
April 14, 2009
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.