Trinidad Curry Chicken and Potato with Buss Up Shut Roti

What you need

• 1.2 kg (2 1/2 lb) bone-in chicken thighs, skin removed, chopped into 2-3 pieces each
• 6 cloves garlic, minced
• 4 sprigs fresh thyme, leaves only
• 3 spring onions, finely chopped
• 1 handful culantro or coriander leaves, chopped
• 2 1/2 tsp salt, 1 tsp for the chicken, 1 1/2 tsp for the dough, plus more to taste
• 3 tbsp Caribbean curry powder
• 1 tsp ground cumin, geera
• 3 tbsp vegetable oil, for the curry
• 1 large onion, diced
• 500 g (1 lb) potatoes, peeled, in 3 cm (1 1/4 in) chunks
• 1 scotch bonnet pepper, left whole
• 1 tsp garam masala
• 360 g (3 cups) all-purpose flour, plus extra for rolling
• 2 tsp baking powder
• 1 tsp sugar
• 1 tbsp ghee, softened
• 60 g (1/3 cup) soft butter or shortening, for layering
• 60 ml (1/4 cup) oil or melted ghee, for cooking the roti

Method

Restated from the original video

1. 1

   Toss the chicken with half the garlic, the thyme, spring onions, culantro, 1 tsp of the salt and 1 tbsp of the curry powder. Cover and refrigerate for at least 30 min, or overnight.

2. 2

   For the roti, stir together the flour, baking powder, sugar and 1 1/2 tsp of the salt. Add the ghee and about 300 ml (1 1/4 cups) of warm water and knead briefly into a soft, slightly sticky dough.

3. 3

   Divide the dough into 6 balls, cover with a cloth and let them rest for 20 min.

4. 4

   Roll one ball into a thin round on a well-floured board. Spread it with a tablespoon of the butter and dust lightly with flour.

5. 5

   Make one cut from the centre to the edge. Roll the round up from the cut into a cone, then tuck the point down into the middle and press the base in.

6. 6

   Repeat with the rest of the dough, brush the cones with a little oil, cover and let them rest for 2 hours. Make the curry while they rest.

7. 7

   Mix the remaining 2 tbsp curry powder and the cumin with 120 ml (1/2 cup) of water into a runny paste.

8. 8

   Heat the vegetable oil in a heavy pot over medium heat. Cook the onion until soft, 3-4 min, then add the rest of the garlic for 1 min.

9. 9

   Add the curry paste and fry, stirring, until it darkens and the oil separates from it, 3-5 min.

10. 10

    Add the chicken and turn it in the paste until coated, then cook for 5 min, stirring.

11. 11

    Add the potatoes, the scotch bonnet and 500 ml (2 cups) of water. Bring to a boil, cover and simmer over low heat until the chicken is cooked through to 74 °C (165 °F) at the bone and some potato has collapsed into the sauce, 30-35 min.

12. 12

    Stir in the garam masala, lift out the scotch bonnet and add salt to taste. Keep warm.

13. 13

    Heat a griddle or tawa over medium heat. Press one cone flat and roll it out from the centre, turning it as you go, into a thin 25 cm (10 in) round.

14. 14

    Lay it on the griddle and brush the top with oil. When small bubbles appear, after about 1 min, flip it and brush the second side.

15. 15

    Cook until golden in spots on both sides, 1-2 min more. Then beat it on the griddle with two spatulas until it breaks into flaky shreds.

16. 16

    Wrap the shredded roti in a clean cloth and repeat with the rest. Serve with the curry for tearing and scooping.

Imported from africanbites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.