• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Roti

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 c Flour
  • 2 tb Baking powder
  • 1 pn Salt
  • 2 ts Oil
  • 1 1/2 c ;Water, lukewarm
  • 2 1/2 lb Chicken; skinned, boned &
  • -cut into 1-1/2 inch cubes
  • 1 ts Garlic; chopped
  • 1 Scallion; finely chopped
  • 1/2 ts Scotch Bonnet pepper;
  • -finely chopped
  • 1 ts Salt
  • 3 tb Curry powder
  • 1 tb Jira; ground
  • 1/2 tb Pepper, black
  • 2 tb Oil; for each poori
  • Scallions; garnish
  • Scotch Bonnet pepper; finely
  • -chopped (garnish)
  • 1/2 c ;Water, or more


To prepare the pooris, combine the flour, baking powder, and salt in a
mixing bowl. Pour the oil into the water, then add this mixture to the
flour mixture to form a dough. Mix well. Knead for about 5 minutes until
dough is very smooth. Divide into 6 balls of dough. Set aside for about 2
hours, covered with a damp cloth. Using a rolling pin, roll each ball into
a thin flattened circle, a poori, about 9 inches in diameter. Set aside,

To prepare the filling, combine the chicken and all the other ingredi- ents
except the oil and the garnish. Mix well and marinate for 2 hours or
longer. When done marinating, add 2 tablespoons oil to a saucepan and heat
to medium. Add the chicken mixture and cook, stirring con- stantly for
about 5 minutes. Add the water then cook on low for about 5 minutes, or
until chicken is tender. Keep warm.

Add 2 tablespoons of oil to a skillet or grill. Place the rolled pooris on
the skillet. Fry each side for about 2 minutes, or until lightly browned.
Brush each side with margarine or oil. Wrap in clean towel to keep warm
until ready to serve.

When ready to serve, fold about 2 tablespoons of chicken mixture into each
round and serve. Garnish with scallions and Scotch Bonnet pepper.

NOTES: This chicken roti is a mixture of chicken and seasonings that is
: put into a piece of bread called a poori, and then eaten like a
: sandwich. The fillings vary from island to island in the
: Caribbean, depending on available ingredients and preferred
: seasonings. This recipe came from Chef Joseph Kissoonlal. He
: is of East Indian descent, and is the master behind the fine
: foods served at Granny B's Kitchen in Miami, a restaurant that
: features slow-cooked, fast food!, Caribbean-style.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?