Caribbean Chicken Roti

Saturday 28 August at 7:30am

INGREDIENTS

For the curry

2 tbsp vegetable oil

1 onion, roughly chopped

3 cloves garlic, grated

2 tbsp chopped coriander

2 tbsp curry powder

1 tbsp ground cumin

8-12 boneless, skinless chicken thighs

250ml chicken stock made with 1 stock cube

1 x 400g tin chickpeas, drained

1 large potatoes, skin on, in bite-sized cubes

Scotch bonnet-based pepper sauce, or hot sauce, for drizzling

For the Roti

250g self-raising flour, plus extra for dusting

2 tsp baking powder

1 tsp salt

1 tsp sugar

1 tbsp Vegetable oil, plus extra to rub

METHOD

For the curry

1. To make the curry, heat the oil on a medium heat and soften the onion, about 10 minutes. Add the garlic and the spices and cook until the aroma hits you, stirring.

2. Add the chicken, brown, then add the stock, chickpeas and potato, bring to the boil, then reduce to a simmer, adding a splash of water if the mixture becomes too dry. The curry should be thick and not too liquid. Cook until the chicken is cooked through and the potato is soft, about 25 minutes. Season to taste.

3. Pop the curry into a bowl and serve with roti or serve it like street food and wrap in roti like a burrito (or use wraps if you prefer), with splashes of hot sauce to serve.

For the Roti

1. Mix together the flour, baking powder, sugar and salt in a large bowl then add the oil plus about 200g water (you may not need to add it all), kneading for a few minutes to make a very soft, pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes.

2. Divide the dough into 4 balls. Roll a ball out using a rolling pin, on a lightly floured surface to the size of just smaller than the base of a large frying pan. In the meantime, heat the large frying pan on a medium heat, without any oil. Pop the roti dough onto the heated pan, then lower the heat to medium low and allow it to cook for a minute or so, until it puffs up, the flip it over and cook for another minute, until lightly gold and cooked through. Wrap the cooked roti in a tea towel to keep it warm whilst you get on with the other rotis.