Chicken Roti served with Carrot & Coconut cream…..
April 12, 2014
This simple little number is so great to share at your table, it's vibrant and packs a punchy flavour straight from the West Indies. Give it a go, you and your guests are sure to love it....
- Prep: 30 mins
- Cook: 20 mins
- Yields: 4 Generous
For the chicken. Place the chicken in a plastic bag with all the other ingredients, massage well and pop in the fridge for at least 30 mins or overnight if you can.
For the Roti. Combine the flours and spice in a bowl, adding just enough tepid water to make a dough, work gently for 2 mins, cover and chill.
For the salad and dressing. Prepare the slivers of carrot and lettuce leaves, place in a nice bowl and chill. Combine the sour and coconut cream, add the juice and zest place in a serving dish and chill.
Time to get cooking. Heat oil in a deep pan ready to quickly fry the rotis. In a separate pan over a moderate heat add the marinated chicken and brown for a couple of minutes, add a dash of water to loosen, add the coriander continuing to cook until the chicken is cooked through. While the chicken is working its magic take small handfuls of the dough, the amounts in this recipe makes 6 and roll thinly out to a pancake shape. Shallow fry them in the hot oil turning once until golden and puffed, drain onto kitchen paper and keep warm.
Serve straight to the table. A warm roti with the crunchy lettuce, a heap of chicken, topped with carrot and a dollop of the coconut cream, roll it all up into a parcel and devour. Great for a summer party or get together, and I wonder if any one will eat the scotch bonnets !!!
Today we made a vegetable version too with cubed sweet potato, cauliflower florets, courgettes and chick peas, marinating it all in the same way. Enjoy.