SURPERFOOD // TURMERIC:

“Looking for a new way to cook salmon that is elegant enough for a date night yet simple to execute? This dish is it! I’m also a fan of using any leftover Campari and salmon for the next days lunch in a protein packed salad. “

Recipe by Roger Mooking 

Curry Chicken Roti

Curry Chicken Roti

Ingredients

  • 3/4 C fresh Cilantro
  • 1/2 C fresh Parsley
  • 3 Garlic cloves
  • 1 Tbsp Worcestershire Sauce
  • 1/4 C Vegetable Oil
  • 1/2 Tsp Kosher Salt
  • 1/2 Tsp freshly ground Black Peppercorn
  • 6 skinless, bone-in Chicken Thighs (about 2.5 lb /1.2 kg), each thigh cut into 3 pieces
  • 2 Tbsp Coconut Oil
  • 1 cooking Onion, chopped
  • 6 Garlic cloves, smashed
  • 3 Tbsp mild Curry Powder (Lalah's brand recommended)
  • 2 C low-sodium Chicken Stock
  • 2 1/2 C peeled and diced White Potato (about 1 large)
  • 1 can (19 oz/540 mL) Chickpeas, rinsed and drained
  • Kosher Salt to taste

Instructions

  1. 1 In a food processor, combine cilantro, parsley, garlic, Worcestershire, oil, salt and pepper. Pulse until mixture is a fragrant paste; there should still be very small pieces of herbs visible. Evenly coat chicken thighs with marinade. Cover and refrigerate at least 1 hour, ideally overnight for best flavour.
  2. 2 In a large pot, bring coconut oil to medium high heat. Add onions and garlic; sauté until very dark golden brown, about 7-8 minutes. Add curry powder and cook out for a minute, then add chicken pieces, including the marinade. Let moisture from the marinade cook out slightly, allowing the chicken to sear, about 3-4 minutes each side. Add chicken stock, gently scraping bottom of the pot with a wooden spoon to lift up any delicious browned bits. Bring mixture up to a simmer and cook for 15 minutes before adding in diced potatoes. Return to a simmer for another 15 minutes, then add chickpeas, stir and simmer uncovered for a final 20 minutes. To thicken up the curry slightly, smash a few of the chickpeas and potatoes with a fork against the side of the pot and fold back into the sauce. Simmer a few minutes longer to let it all come together. Check seasoning, adding salt to taste. Keep warm for roti assembly.
  3. 3 Time to assemble! For each serving, place a roti skin on top of an equal-sized square of wax paper. Scoop a generous amount of curry chicken (about 3 pieces of chicken, with an even amount of potatoes, chickpeas and sauce) onto the centre of the roti skin. Season with hot sauce to taste.
  4. 4 Next, fold over the left side of the circle, like wrapping a present, then the right, followed by the top and bottom edges, forming a squat, firmly packed rectangle. Confidently flip your filled roti, seam-side down on the wax paper. Roll the paper up firmly, folding the open ends in to seal. Place the whole package into a paper bag. You're all set to enjoy a taste of Trinidad!

Notes

For Roti Assembly & Serving:

  • Wax Paper
  • Dhal Puri roti skins*
  • Curry Chicken, above
  • Hot Sauce to taste (Yellow Caribbean-style Scotch Bonnet sauce recommended)
  • Paper Bags
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