Pizza and Turkish flatbreads
Curry chicken roti reflects the Indian immigrant heritage of Jamaican cuisine. A homemade flatbread is wrapped around a curry of chicken, potatoes, and coconut milk. Folded and eaten by hand, this hearty dish makes a convenient all-in-one dinner.
Mix the flour, salt, and cooking oil. Gradually add the warm water and knead until you have a smooth dough. Cover and let it rest at room temperature for 30 minutes.
Sauté the garlic and onion in oil. Add the curry powder, turmeric, and cumin and sauté for 1 minute. Add the chicken pieces and potatoes, then stir in the coconut milk, thyme sprig, and salt. Simmer over low heat for 25 minutes, until the potatoes are tender. Remove the thyme sprig before serving.
Divide the rested dough into 4 pieces and roll each into a thin round. Cook each side on a hot griddle or in a skillet for 2 minutes, until puffed.
Place the curry chicken filling in the center of each cooked roti, fold into quarters, and serve. For freezer storage, freeze the filling and flatbreads separately.
Be sure to let the dough rest for 30 minutes after kneading; dough that has not rested will resist rolling and may tear. Allergen: contains wheat (gluten).
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