Coming from Jamaica's Indian immigrant heritage, this curry chicken roti wraps a chicken, potato and coconut-milk curry inside a homemade flatbread. Folded and eaten by hand, it is a hearty one-dish option for dinner.
Mix the flour, salt and oil, gradually adding the lukewarm water to knead a smooth dough; cover and rest at room temperature for 30 minutes.
Sauté the garlic and onion in oil, add the curry powder, turmeric and cumin and cook for 1 minute, then add the chicken and potatoes with the coconut milk, the thyme sprig and salt, simmering over low heat for 25 minutes until the potatoes soften; remove the thyme sprig before serving.
Divide the rested dough into 4 pieces, roll each into a thin round, and cook on a hot griddle or pan for 2 minutes per side until it puffs up.
Spoon the curry chicken filling into the centre of each roti and fold into quarters to serve; for freezing, freeze the filling and the flatbreads separately.
Always rest the dough for 30 minutes after kneading — unrested dough resists rolling and tears. Allergens: contains wheat (gluten).
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