Roti With Curry Chicken

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 2.5 tsp kosher salt – divided
• 1.25 cups warm water
• 8 tbsp neutral oil – divided
• 2.5 pounds chicken, bone-in pieces, skin removed – cut into 2–3 inch pieces
• 4 scallions – roughly chopped
• 6 cloves garlic – roughly chopped
• 6 sprigs fresh thyme – leaves stripped
• 0.5 cups culantro (shado beni) or cilantro leaves – chopped
• 0.5 scotch bonnet pepper – finely minced (seeds removed for less heat)
• 1 tbsp lime juice
• 0.5 tsp black pepper
• 1 large yellow onion – finely chopped
• 3 tbsp Caribbean curry powder
• 1 tsp ground cumin (geera)
• 2 medium potatoes – peeled and cut into 1-inch cubes
• 2.25 cups water – divided
• culantro or cilantro leaves – chopped (for serving)

Instructions

1. Make the roti dough: In a large bowl whisk the flour, baking powder, and 1 tsp kosher salt. Add 2 tbsp neutral oil and the warm water, mixing until a soft, slightly tacky dough forms. Knead on a lightly floured surface until smooth and elastic, 4–5 minutes. Cover and rest 30 minutes.
2. Make the green seasoning and marinate the chicken: In a mortar and pestle or food processor, blend the scallions, garlic, thyme leaves, the chopped culantro/cilantro (0.5 cup), scotch bonnet, and lime juice into a coarse paste. Toss the chicken with the paste, black pepper, and 1 tsp kosher salt until evenly coated. Marinate 20–30 minutes while the dough rests.
3. Start the curry base: Heat 2 tbsp neutral oil in a heavy pot over medium heat. Add the onion and cook until translucent and lightly golden, 4–5 minutes. In a small bowl, stir the curry powder and cumin with 0.25 cup of the water to make a loose paste. Add the curry paste to the pot and cook, stirring, until darkened, fragrant, and the oil separates, 2–3 minutes.
4. Cook the chicken: Add the marinated chicken and all its seasoning to the pot. Cook, stirring, until the pieces turn opaque and release their juices, 5–7 minutes.
5. Simmer with potatoes: Add the potatoes and 2 cups of the water. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the chicken is tender and the potatoes are just soft, 25–30 minutes, stirring once or twice. If the pot looks dry, splash in a little more water to maintain a loose gravy.
6. Layer the roti (paratha style): Divide the rested dough into 4 balls. Lightly oil your hands and each ball with 1 tbsp neutral oil total. Roll one ball into an 8-inch round, then roll it up like a jelly roll, coil into a spiral, and tuck the end underneath. Repeat with the remaining balls. Cover and rest 15 minutes.
7. Roll and cook the roti: Heat a tawa or large cast-iron skillet over medium-high heat. Working with one coil at a time, roll to a 9–10 inch round. Lay on the hot surface and cook until bubbles form and the underside has light brown spots, 30–45 seconds. Flip, brush lightly with some of the remaining 3 tbsp neutral oil, cook 1–2 minutes, flip again, brush the second side, and cook until cooked through with blistered brown spots, 1–2 minutes more. Remove to a clean towel and clap/scrunch with the towel to flake (“buss up”) the roti. Repeat with remaining dough.
8. Finish the curry: Uncover and simmer to thicken the gravy to a spoon-coating consistency, 5–10 minutes. Taste and season with the remaining 0.5 tsp kosher salt, or to taste. Transfer to a serving bowl and scatter the chopped culantro/cilantro (for serving) over the top.
9. Serve: Tear and scoop the curry chicken with the hot paratha roti, or serve the roti alongside for dipping.