Recipe courtesy of The Great American Recipe
Every Guyanese childhood is sprinkled with memories of devouring plate after plate of chicken curry and roti—a dish that represents the Indian influences on our culture. From parties to weddings and every celebration in between, chicken curry and roti will be on the menu, guaranteed. I learned to make this dish by watching my mom, being present, and helping her cook, and it’s one of the first meals I prepared on my own. Roti flatbread, of course, is the side dish of choice for any curry, and the most common pairing in all Guyanese cuisine. It took me some time to perfect it, but like making curry, the more you cook it, the better you get! " -- Salmah
This recipe was shared by Salmah in Episode 3 of Season 2 of The Great American Recipe.
Yield: 6 servings
Theme: Comfort Food, Poultry
- 1 (3- to 4-pound) whole chicken, skin removed, cut into 10 pieces
- Salt and cracked black pepper to taste
- 1 bunch scallions, chopped, divided
- 2 teaspoons dried thyme, divided, plus more for seasoning
- 1 tablespoon vegetable oil
- 1 cinnamon stick
- 3 whole cloves
- 2 cardamom pods, split
- 4 wiri wiri peppers
- 3 culantro sprigs, chopped
- 1 large yellow onion, diced
- 5 garlic cloves, grated
- 2 tablespoons curry powder
- 1 tablespoon ground cumin
- 1 tablespoon West Indian garam masala
- 1 tablespoon ground turmeric
- 1 large tomato, diced
- 3 large potatoes, quartered
- Roti
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ¼ cup vegetable shortening
- 1¼ cups warm water
- Vegetable oil, for greasing and brushing
Ingredients
- Season the chicken pieces all over with salt, black pepper, half of the scallions, and 1 teaspoon of the dried thyme. Set aside to marinate while you make the curry.
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the cinnamon, cloves, cardamom, and wiri wiri peppers. When the spices begin to sizzle, add the culantro, onion, and remaining scallions and sauté until the onion is pale and softened, about 5 minutes. Add the garlic and sauté until fragrant, 5–7 minutes.
- In the meantime, bring a kettle of water to a boil.
- In a small bowl, combine the curry powder, cumin, garam masala, turmeric, remaining 1 teaspoon dried thyme, and salt. Add the spice mixture to the pot and vigorously stir into the sautéed mixture. Toast and bloom the spices just until fragrant, about 3 minutes. Add the tomato and stir.
- Add ¼ cup boiling water; the dry spices will absorb the water and quickly form a paste. Add a little more boiling water if needed, but let everything sauté and fry together to form a curry paste. Turn the heat down to medium-low and sauté for 20 minutes, adding more boiling water if needed. The onion and tomato will melt into the thick curry paste.
- When you see the oil slightly separate from the paste, add the chicken and stir to coat the chicken pieces with the paste. Partially cover the pot and cook for 10 minutes.
- Add the potatoes, then pour in just enough boiling water to cover the chicken and potatoes. Season with salt, black pepper, and thyme. Bring the curry to a boil, then lower the heat to a simmer and cook until the potatoes are soft and the chicken begins to separate from the bone, 25–30 minutes. Remove the cardamom pods before serving. Serve with roti.
- For the Roti:
In a large bowl, combine the flour and baking powder. Add the vegetable shortening and press into the dry ingredients. Make a well in the center of the mixture, then slowly stream in the warm water and bring the dough together, squeezing the flour into the water to begin to bring the dough together. - Dump the loose dough onto a floured surface and lightly knead, forming a soft dough ball. Be careful not to over-knead. Return the dough ball to the bowl, drizzle with about 1 teaspoon oil, and cover with a damp paper towel. Let rest for 15 minutes.
- Divide the dough into 6 equal pieces. On a floured surface, roll a piece of dough into a large, thin disk.
- Brush about 1 tablespoon oil on the disk and sprinkle with flour. Cut a line from the center of the dough disk to the edge and roll the dough to form a cone. Holding the cone up in your hand, tuck the tip into the opening in the center of the cylinder to form a dough ball. Repeat to form the other dough pieces. Cover and let sit for 10 minutes.
- Preheat a large crepe pan or tawa (traditional cast iron skillet for roti) over medium-high heat.
- Roll out one of the roti doughs into a large, thin disk 6–8 inches in diameter. Place the roti on the hot skillet or tawa, keeping a close eye as air pockets fill, and cook for 20–30 seconds. Brush with oil and flip, then cook on the other side until brown spots appear, 30 seconds to 1 minute. Place the cooked roti in a paper towel–lined bowl and rest for 10 seconds. Clap the cooked roti between your hands to break the air pockets, then fold into quarters. Repeat to cook the remaining roti.
Directions
Presented by:
Support for this program provided by:
