West Indies Chicken Roti
Makes 6 servings
  • For the curry
  • 2 tablespoons ground turmeric
  • 1 tablespoon crushed dried chili flakes
  • 1 tablespoon organic ground cumin seeds
  • ½ tablespoon ground coriander
  • ½ tablespoon ground cloves
  • ½ tablespoon ground ginger
  • ½ teaspoon ground yellow mustard
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground allspice
  • 1⁄8 teaspoon ground cinnamon
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • 2 teaspoons salt
  • ¼ cup grapeseed oil
  • 10 to 12 boneless, skinless chicken thighs, cut into 2” pieces
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 4 sprigs fresh thyme
  • 1 jalapeño pepper seeded, finely chopped
  • 2 cups chicken broth
  • 1 can unsweetened coconut milk
  • 1 tablespoon light brown sugar
  • 4 potatoes, skinned, boiled and diced into 2" pieces (optional)
  • 2 tablespoons finely chopped fresh cilantro (optional)
  • For the roti (breads)
  • 4 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon grapeseed oil, plus more for cooking roti
  • 1 cup water
  1. Curry
  2. In a small bowl combine all the spices (turmeric, chili flakes, ground cumin, coriander, cloves, ginger, mustard, pepper, allspice, and cinnamon, garlic and onion powder. Reserve 7 tablespoons of the spice mixture separately. Transfer the remainder to an airtight container and save for another purpose.
  3. In a large bowl, marinate chicken with 3 tablespoons of the curry powder,1 teaspoon salt and 2 tablespoons oil at least for 4 hours, if possible over night.
  4. Preheat the oven to 300ºF.
  5. In a large Dutch oven over medium high heat, pour the remaining 2 tablespoons oil. When the pot is hot, add the chicken pieces and cook in batches, turning occasionally, until golden brown. Add onion, garlic, ginger, thyme, jalapeño and remaining 4 tablespoons spice mixture and cook, until vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add potatoes, if using and season with the remaining teaspoon of salt. Transfer the Dutch oven to the oven. Cook until chicken is very tender and the sauce has become thick enough to coat the back of a spoon, about 1½ hours. Sprinkle with cilantro. Serve curry over roti or basmati rice.
  6. Roti
  7. Whisk flour, baking powder and salt in a large mixing bowl. Make a well in the center. Combine oil and water. Add this mixture to the well. Using your hands, mix well to form a dough. Knead for about 5 minutes, or until the dough is smooth. Add water if mixture seems too dry. Sprinkle a little but of oil when it gets too sticky. Divide the dough into 6 balls and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a 9” diameter pie.
  8. Using a 12-inch griddle over medium high heat, add 2 teaspoons oil. When hot, add dough and cook until brown spots form on the bottom, about 1 to 1½ minutes. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a baking sheet and cover with a towel to keep warm while preparing the remaining breads.
Recipe by Flavor and Friends at http://flavorandfriends.com/west-indies-chicken-roti/