Curry Chicken Roti

Ingredients

• 8 pcs Shadow Beni
• 500 g Chicken Thigh
• 6 pcs Chive
• 6 pcs Garlic
• 1 pcs Onion
• 2 pcs Celery
• 1 pcs Scotch Bonnet Pepper
• 1 tbsp White Vinegar
• 2 tbsp Trini Curry Powder
• 1 tsp Ground Cumin
• 1.5 tbsp Salt
• 1 tsp Black Pepper
• 3 tbsp Vegetable Oil
• 2 pcs Potato
• 240 ml Coconut Milk
• 300 ml Water
• 300 g Flour
• 1 tsp Baking Powder
• 3 tbsp Ghee
• 1 pcs Lime
• 6 pcs Thyme

Method

1. In a blender, pulse {shadow_beni}, {chive}, {thyme}, {garlic}, {onion}, {celery}, {scotch_bonnet_pepper}, and {white_vinegar} into a coarse green seasoning. Pat {chicken_thigh} dry so it browns properly, then rub with part of the seasoning, {salt}, and {black_pepper}. Let it sit until fragrant and lightly stained green.
2. In a bowl, combine {flour}, {baking_powder}, {salt}, and {water} into a soft dough. Knead until smooth and elastic, then coat lightly with {vegetable_oil} so the surface does not dry out.
3. Cover the dough and let it rest until relaxed and easier to roll, which helps the roti stay tender instead of springing back.
4. Heat {vegetable_oil} in a heavy pot over medium-high heat. Add some reserved green seasoning and cook until the raw smell softens. Stir in {trini_curry_powder} and {ground_cumin}, chunkay until the paste turns deeper yellow, smells toasted, and the oil begins to separate. Add the seasoned {chicken_thigh} and cook without crowding until lightly browned. Add {potato}, season again with {salt}, then pour in {coconut_milk} and {water}. Bring to a gentle simmer, cover, and braise until the {chicken_thigh} is tender, the {potato} is soft, and the sauce is thick enough to cling.
5. Divide the rested dough, roll each piece thin, brush with {ghee}, then fold and coil to build layers. Rest briefly, then roll again into wide rounds for a soft buss up shut texture.
6. Cook each roti on a hot tawa or heavy skillet over medium-high heat, turning until puffed and speckled. Brush with more {ghee} as needed, then clap gently while hot so the layers separate into ragged strands.
7. Uncover the curry and reduce over medium heat until glossy and spoonable. Taste and adjust with {salt}, then finish with a squeeze of {lime} for brightness that lifts the toasted spice.
8. Pile the hot {chicken_thigh} curry onto the fresh roti and fold or wrap so the sauce soaks into the flaky layers while everything is still steaming.