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home > recipes > meat > curry chicken roti
from Tipperary, Ireland 2 1/2 cups all purpose flour 2 teaspoons baking powder 1 tablespoon butter 3/4 cup of water 1 cup oil Chicken Curry: 3 pounds chicken 2 tablespoons vegetable oil 1 large onion, chopped 3 garlic cloves, minced 2 tablespoons curry powder 1 teaspoon chili powder 1 teaspoon paprika 2 cups water salt and pepper to taste Roti (Shell): Sift 2 cups of flour, add baking powder and butter, mix well. Add water, knead, make a soft elastic but not sticky dough. Cut into 6 pieces. Roll each piece of dough thinly on a floured board, apply oil to dough surface, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes. Roll out each piece thinly again, place on a hot griddle. brush each side of dough with oil to prevent sticking, turn frequently. Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve hot stuffed with Chicken Curry. Chicken Curry (Stuffing): Cut chicken into bite-sized pieces. In hot oil, saute onions and garlic until tender, add curry powder. Add chicken pieces, salt, pepper, chili powder and paprika: fry on medium heat for 10-15 minutes. Add 2 cups of water, bring to a boil, then simmer, covered, for about 20 minutes or until chicken is tender. Serve wrapped in a warm Roti.

Curry Chicken Roti


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(posted November 22, 2010)

from Tipperary, Ireland

2 1/2 cups all purpose
flour
2 teaspoons
baking powder
1 tablespoon
butter
3/4 cup of water
1 cup oil

Chicken
Curry:
3 pounds
chicken
2 tablespoons vegetable oil
1 large
onion, chopped
3
garlic cloves, minced
2 tablespoons
curry powder
1 teaspoon
chili powder
1 teaspoon
paprika
2 cups water
salt and pepper to taste

Roti (Shell): Sift 2 cups of flour, add
baking powder and butter, mix well. Add water, knead, make a soft elastic but not sticky dough. Cut into 6 pieces. Roll each piece of dough thinly on a floured board, apply oil to dough surface, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes. Roll out each piece thinly again, place on a hot griddle. brush each side of dough with oil to prevent sticking, turn frequently. Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve hot stuffed with Chicken Curry.

Chicken
Curry (Stuffing): Cut chicken into bite-sized pieces. In hot oil, saute onions and garlic until tender, add curry powder. Add chicken pieces, salt, pepper, chili powder and paprika: fry on medium heat for 10-15 minutes. Add 2 cups of water, bring to a boil, then simmer, covered, for about 20 minutes or until chicken is tender. Serve wrapped in a warm Roti.



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