Curry Chicken Roti
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The Tale of Curry Chicken Roti
Curry chicken roti descends directly from the roughly quarter-million Indian indentured laborers brought to British Guiana between the 1830s and early 1900s, who carried their curry and flatbread traditions after slavery's abolition. It has since become a defining dish of Guyanese and wider Caribbean Indo-descended cuisine, curry wrapped in a soft, layered roti.
Ingredients
Scale:· 6 servings
- 2.5 lb bone-in chicken pieces
- 3 tbsp curry powder
- 1 onion
- 4 cloves garlic
- 1 tbsp grated ginger
- 2 potatoes, cubed
- 1 tsp geera (cumin)
- 3 tbsp vegetable oil
- 4 cups all-purpose flour, for roti
- 1 tsp baking powder
- Salt, to taste
Instructions
- 1Mix the flour, baking powder, salt, and water into a soft dough, knead, rest 30 minutes, then divide and roll into thin rounds.
- 2Cook the rounds on a hot dry griddle (tawa), brushing with oil and flipping until puffed and lightly speckled, then beat the roti between your hands to flake the layers.
- 3Heat the curry powder and geera in oil until fragrant, add the onion, garlic, and ginger, and cook until soft.
- 4Add the chicken and coat well in the curry paste.
- 5Add the potatoes and enough water for a thick gravy, cover, and simmer 30-35 minutes until the chicken and potatoes are tender.
- 6Season with salt and serve the curry with the warm roti for scooping.
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