Curry Chicken Roti

Ingredients

• 3 lbs chicken pieces, skinless
• 3 tbsp curry powder
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 1 sprig fresh thyme
• 2 potatoes, cubed
• 3 tbsp vegetable oil
• 2 cups water
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 cup warm water (for dough)
• 2 tbsp vegetable oil (for dough)
• Salt to taste

Instructions

1. 1Season the chicken with 1 tablespoon curry powder, garlic, and salt, and let marinate 20 minutes.
2. 2For the roti skins, mix flour, baking powder, and salt, then knead in warm water and oil to a soft dough; divide into balls, roll thin, and cook on a hot ungreased griddle until lightly puffed with brown spots on each side, brushing with oil as they cook.
3. 3Heat oil in a pot and bloom the remaining curry powder, then add onion, thyme, and the whole scotch bonnet pepper.
4. 4Add the marinated chicken and sear, then add potatoes and water, and simmer covered 30-35 minutes until the chicken and potatoes are tender and the curry has thickened.
5. 5Remove the scotch bonnet before serving.
6. 6Spoon the curry chicken onto the warm roti skins, wrap, and serve.

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