Curry Chicken Roti (Buss Up Shut)
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The Tale of Curry Chicken Roti (Buss Up Shut)
'Buss up shut,' Trinidadian dialect for 'burst-up shirt' describing its torn, shredded appearance, is a paratha-style flatbread served with curried chicken. It reflects Trinidad's large Indo-Trinidadian population, descended from 19th-century Indian indentured laborers who brought roti-and-curry traditions that fused into the island's Creole-Indian cuisine.
Ingredients
Scale:· 4 servings
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt, water as needed, ghee for cooking
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tbsp curry powder
- 2 potatoes, cubed
- 1 scotch bonnet pepper
Instructions
- 1Make the dough by combining flour, baking powder and salt with water to form a soft, pliable dough; knead well and rest covered for 20 minutes.
- 2Divide into balls, roll each thin, brush with ghee, and cook on a hot griddle (tawa), flipping and brushing with ghee until light golden spots appear.
- 3While hot, clap and shred the roti between two hands (buss up) to create flaky layers.
- 4For the curry, sauté onion and garlic in oil, stir in curry powder and cook until fragrant.
- 5Add the chicken and potatoes, browning lightly, then add water and the whole scotch bonnet pepper, and simmer until the chicken and potatoes are tender, about 25-30 minutes.
- 6Serve the curry chicken alongside the shredded roti for scooping.
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