(recipe courtesy of Susan Toy of Bequia, author of Island in the Clouds)
3 pounds chicken, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, chopped
4 medium white potatoes, diced
3 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon paprika
2 cups water
salt and pepper to taste
In a large pot over medium-high, heat oil. Add onions and potatoes; cook five minutes. Add garlic, curry powder, paprika, chili powder, salt and pepper. Add water and bring to a simmer.
Meanwhile, in a separate pan, sear chicken. Season with salt and pepper. Add to curry mixture, cover, and simmer until potatoes are tender. Remove lid and reduce liquid. Season to taste.
for the roti:
4 cups all purpose flour
4 teaspoons baking powder
2 tablespoon butter, melted
1 1/2 cups water
canola oil for brushing and frying
Whisk together flour and baking soda in a large bowl. Add butter and combine. Add water, and mix until ingredients come together. Turn onto a lightly floured surface and knead to make a softly elastic but not sticky dough. Cut into 12 pieces. Roll each piece of dough thinly (dinner plate sized). Brush surface with oil, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes.
Roll out each piece thinly again. Brush one side with oil. Place on a hot griddle. Brush other side. Turn over. Place on a paper towel-lined tray and repeat with remaining roti. Serve hot stuffed with Chicken Curry and hot pepper sauce.