Chicken Roti

Yields:	6 servings
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4	cups	flour, all-purpose
2	tablespoons	baking powder
1	pinch	salt
2	teaspoons	vegetable oil
1 1/2	cups	water	lukewarm
2 1/2	pounds	chicken	skinned, boned and cut into 1 1/2 inch cubes
1	teaspoon	garlic	chopped
1	each	scallions, spring or green onions	finely chopped
1/2	teaspoon	scotch bonnet chile peppers	finely chopped
1	teaspoon	salt
3	tablespoons	curry powder
1	tablespoon	jira	ground
1/2	tablespoon	black pepper
2	tablespoons	vegetable oil	for each poori
1	x	scallions, spring or green onions	to garnish
1	x	scotch bonnet chile peppers	finely chopped, to garnish
1/2	cup	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, covered.

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.

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came out very good

Reviewed by ciaroisin