Trinidad Roti with Nicole Introcaso

Ingredients for Curry Chicken:2-3 pounds boneless chicken, cut into bite sized pieces1 can chickpeas2 tablespoons ground turmeric1 tablespoon crushed red pepper1 tablespoon cumin 1/2 tablespoon coriander 1/2 tablespoon ground cloves1/2 tablespoon ground ginger1/2 tablespoon garlic powder1/2 teaspoon yellow mustard seeds1/2 teaspoon ground black pepper1/2 teaspoon ground allspice1/8 teaspoon ground cinnamon2 teaspoons salt1/4 cup vegetable oil2 cups chopped onion1 tablespoon minced garlic2 teaspoons minced fresh ginger2 sprigs fresh thyme1/2 hot pepper seeded and finely chopped2 cups chicken broth1 can unsweetened coconut milk2 tablespoons finely chopped fresh cilantro

Ingredients for Roti:4 cups all purpose flour2 tablespoons baking powder1 teaspoon salt1 tablespoon vegetable oil, plus more for cooking roti1 cup water

Directions for Curry Chicken:1. Cut boneless chicken into bite sized cubes.2. Combine ground turmeric, crushed red pepper, cumin, coriander, ground cloves, ground ginger, yellow mustard seeds, ground black pepper, ground allspice, ground cinnamon and 1 teaspoon of salt.3. In a bowl, combine the chicken, 6 tablespoons of the mixed spices and 2 tablespoons of the vegetable oil. Refrigerate, covered, for at least 20 minutes.4. In a deep pot or dutch oven, heat the remaining vegetable oil and saute onions, garlic, ginger, thyme, hot pepper and remaining mixed spices, until onions are translucent. 5. Add chicken into pot and saute for 2-3 minutes or until golden brown. Add remaining salt.6. Add chicken broth, coconut milk and chickpeas to the pot and bring to a boil. Let ingredients simmer for about an hour or until sauce thickens. Stir in cilantro and season accordingly.7. Add a scoop of the curried chicken to the center of the roti and fold all sides over the filling to form a neat square.

Directions for Roti:1. Combine flour, baking powder and salt into a mixing bowl.2. Combine water and oil and add mixture to the dry ingredients. 3. Mix ingredients with hands to form dough. Knead until dough is smooth. 4. Divide dough into 6 balls and set aside for 2 hours, covered with damp cloth.5. Lightly flour a flat surface, and roll each ball of dough into a thin 9” circle. 6. Heat vegetable oil in a skillet and dough. Cook for 1 minute or until brown spots show on bottom. Repeat on opposite side