TRINI ROTI - FLAVOUR FROM THE WEST INDIES
A West Indian-style curry, this Trini Roti hails from the deepest regions of the Caribbean. An heirloom recipe gifted to me by Chef Devin Marhue, known in his family as 'Uncle Kalo's Trini Roti'.
Provided by Cori Horton
Categories Main
Time 2h30m
Yield six servings
Number Of Ingredients 26
Steps:
- In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
- Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
- Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
- As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
- In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
- Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
- Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.
WEST INDIAN CHICKEN ROTI
Roti is similar to flour tortillas and is commonly served in Indian cuisine. The filling here is a simple chicken curry that can be easily altered to suit your tastes.
Provided by nikibone
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- 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 water, bring to a boil, then simmer, covered, for about 20 minutes or until chicken is tender. Serve wrapped in a warm Roti.
Nutrition Facts :
CHICKEN CURRY AND ROTI
This is a recipe from my Fijian mother; nobody makes it like her! Since she never uses exact measurements, I've tried to classify them as best as I can. (The roti is a flat unleavened bread that is used to eat the curry). This is definitely spicy and can be quite time consuming to make. However, after growing up with this dish through the years, it's worth it. Plus, you can freeze the roti in foil and the curry in individual plastic bags for quick and easy meals during the week!
Provided by pdogg1979
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- PREP:.
- Cut the chicken into bit size pieces. Add garlic and mix into chicken.
- In a separate bowl mix all of the spices and curry powder together (but not the bay leaves). Slowly add spice mixture into chicken/garlic while mixing by hand to ensure even coverage. Set the mixed chicken aside to sit for a while while you make the Roti.
- ROTI:.
- Boil water and let the water cool until you can handle it with your hands (you'll be kneading the Roti dough).
- Mix 4 cups of flour with the salt and then add the hot water until it is moist but not sticky. You want the consistency of a flat dough that will be rolled out using a wooden rolling pin.
- Take a little more than half a stick of room temperature butter and add it to the flour and water mixture. This will keep the dough from sticking to your hand and itself.
- Use judgment for rolling consistency. Flour flat surface and rolling pin and form dough into balls. Roll balls out to flat and thin consistency, about 6-7 inches. Heat up your frying pan to medium-high heat.
- (Note: Sometimes, I do this using two pans to make it go faster). Take a paper towel and use oil to rub onto pan before each roti that you cook. The roti will form small brown spots on each side when done. Do not overcook, it should never be stiff. When done in the pan, put on a plate lined with paper towels and cover with a dish towel to keep it warm.
- After my Roti is done, I begin with the curry -- although you can always do both at the same time too.
- CURRY:.
- Pour just enough oil to cover the bottom of a large pot. Place 4 bigger bay leaves into the pot and warm oil on medium for a few minutes (before the bay leaves turn brown).
- Turn heat to high and add chicken. Cook at high heat stirring every minute for 10 minutes, then turn to medium/medium low heat. Use your judgment when cooking at high heat because you don't want the chicken to stick or burn. If the pot is lacking any liquid from the high temperature, add small amounts of water or chicken stock. As the chicken cooks longer, the juices are released. Use your judgment.
- 5 minutes after turning the heat from high to medium/medium low, add the cubed potatoes and eggplant. When potatoes are done, the curry is done. Make sure the eggplant is dissolved into the curry.
- You're all finished! Use the curry to scoop up your meal; no silverware required!
WEST INDIAN CURRIED CHICKEN
This is a basic West Indian curried chicken recipe. Extremely easy to prepare and delicious with standard Caribbean fare. Peas and rice go great with it!
Provided by DANIELLE2877
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.
Nutrition Facts : Calories 574.4 calories, Carbohydrate 36.6 g, Cholesterol 127.7 mg, Fat 31.4 g, Fiber 5.5 g, Protein 36.1 g, SaturatedFat 8.3 g, Sodium 1907.9 mg, Sugar 2.4 g
KORI'S ROTI (AKA WEST INDIAN CHICKEN CURRY)
My version of chicken curry from my husbands favorite place, which is 3000 miles away in Toronto, Ontario
Provided by Logans Mommy
Categories Curries
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in oil for about 5 minute.
- Stir in spices, careful not to burn, cook 5 minute.
- add chicken, and cook about 10 min,add more oil if nec.
- Combine soup, yogurt and some additional spices.
- Add yogurt mixture, potatoes, water and broth.
- Bring to a boil, cover, reduce heat and simmer for 1 hour.
- Serve over rice and with Lavash or Trader Joe's Tortillas.
Nutrition Facts : Calories 418.7, Fat 14.3, SaturatedFat 2.6, Cholesterol 102.8, Sodium 1157.5, Carbohydrate 33.8, Fiber 5.5, Sugar 4.4, Protein 38.6
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