Feb 26, 2009

Roti Chicken

I’m making a lot of my friends very, very happy by posting this recipe. Up until now, I’ve always blatantly refused to hand over my Roti chicken recipe (and rightfully so). There are certain things you just don’t share. Men, eyeliner and your secret recipes! But I was in a generous mood, so here it is!

I have a deep-seated love for Surinamese food. It’s absolutely fantastic food. Colorful, fragrant, spicy, hearty and simple. Real soul food, that anyone can make. Roti Chicken is probably my all time favorite dish. It’s a combination of chicken, potatoes and green beans in a fragrant sauce eaten with (or wrapped inside) roti pancakes. They’re a little like my potato crepes, only thicker and far more flavorful. Delicious. You haven’t truly lived until you’ve eaten a Roti Chicken at least once.

I’ve tried many recipes over the past few years but this one became my favorite. It’s by no means low fat because it requires lots of oil. Sunflower oil to be precise. It’s also not a fast recipe—you really have to take the time for it. But trust me when I say it’s so worth it. Highly addictive food, but don’t blame me for that! I’m just passing along a recipe and claim complete innocence!

It might look like a complicated recipe, but really, it’s not. Just hold my hand and I’ll take you there … step by step.

Roti Potatoes:

2 large chicken fillets (about a pound)
27 oz potatoes (750gr)
7 oz green beans
1/2 red chili pepper (or Madame Jeanette)
2 medium onions
4 garlic cloves
1 1/2 tbsp curry powder
2 tsp curry powder
pinch ground cumin (or djinten)
1 tbsp tomato paste
chicken stock cube
4 tbsp sunflower oil
1/2 cup + 2 tbsp water
pepper
salt

Roti pancakes:

(mashed potatoes)
2 garlic cloves
1/2 red chili pepper (or Madam Jeanette)
9 oz self rising flour
2 tbsp sunflower oil
1/2 cup + 2 tbsp lukewarm water
salt

Directions:

Even with storyboards, this is a photographic intense posting! Consider yourself warned. Have to say I’m proud of how this posting came out, though!

These puppies are my one true addiction. I’ve peeled and washed 27 oz (750gr) potatoes. Go for potatoes that hold their shape. About 1/3 of this I’m cutting up in coarse pieces; we’re gonna make mashed potatoes out of them.

I’m boiling them in my microwave, but feel free to use your stove top in stead. Salt the water and cook the potatoes until very tender. Cooking time depends on how small you cut the potatoes.

I’ve cut the rest of the potatoes in slightly smaller pieces, rinsed them and put them in a big bowl filled with cold water. Keep them there until we’re ready to use them.

Cut up two medium onions.

Grate two garlic cloves, but keep the cloves separated. Did I mention you shouldn’t be afraid to use garlic in this recipe?

Wash 7 oz fresh, crispy green beans. Trim the ends and break them in half.

I don’t like handling chili pepper with my son around. When something happens I have to be able to tend to him immediately. What can I say? I’m a mommy. I’ve de-seeded a chili pepper, put half of it in a mini food processor, added 2 garlic cloves and a pinch of ground cumin and blitzed.

I’ve simply used my fork to mash the chili and garlic up even more. You can use a mortar and pestle for this, of course.

Then I delegated some work: I had someone else chop the remaining chili pepper for me. I’m good at that!

I opted for chicken fillet, but you can also use skinless and boneless breasts. Cut the chicken in bit-size pieces.

Drain the potatoes. Add the garlic and chili mix, a tiny knob of butter and mash them. Try to get them as lump-free as you possibly can. Season with a generous amount of salt and some pepper.

Time to make the roti dough! You can skip this step (and the mashed potatoes step) if you are running out of time and just grab yourself some basic tortillas in stead. You’ll have taken the roti out of roti chicken, but I won’t hold it against you or ridicule you. I promise! (crosses fingers behind back).

Plunge 1 1/2 cup self rising flour in a bowl. If you don’t have self rising flour, here’s a great tip: for each cup of all-purpose flour, add 1 1/2 tsp baking powder and about 1/2 tsp salt. Instant self-rising flour.

Add 2 tbsp sunflower oil, 1/8 tsp salt and 1/2 cup + 2 tbsp lukewarm water to the flour. I’m using the dough hooks in my handmixer for this.

Knead until it’s a supple dough, put it in a bowl, cover the bowl with a clean cloth and let it rest for 15 to 30 minutes.

Big part of the flavor in this dish comes from masala. I’m using Chan’s curry powder. If you don’t like curry powder, this really isn’t a recipe for you because it simply can not be substituted. That would be like eating tomato soup without tomatoes.

You’ll also need a chicken stock cube. I’ll often use two of them, but the basic recipe calls for one. Who wants to be basic?

This recipe relies heavily on the use of sunflower oil. It gives the dish a very characteristic flavor and I wouldn’t suggest substituting it. Heat 2 tbsp oil, add half the chopped onions, 1 grated garlic clove and cook for about 3 minutes.

Add 2 tsp curry powder (don’t you love my odd-size measuring spoons!), crumble up half the stock cube and add it. Cook for a minute while you drain the potatoes you’ve kept in the water until now. Add the potatoes and green beans, give it all a good stir and cook for another minute before pouring in 1/2 cup + 2 tbsp water in there as well.

Put the lid on and simmer, over low heat, for 10 minutes.

In a large skillet, heat 2 tbsp sun-flower oil and add the remaining onions, garlic and chili pepper. Cook for 3 minutes before adding 1 1/2 tbsp curry powder, the remaining stock cube (crumble it) and 1 tbsp tomato paste. Cook for 1 minute to sweeten the tomato paste.

All that’s left to do now is add your chicken and cook for a few minutes, until the chicken loses its rawness. Add the chicken mix to the potatoes and beans and stir.

Season the chicken and potatoes with a generous amount of salt and optionally some pepper. Put the lid back on and simmer for another 20 minutes, until the chicken and potatoes are well done.

Still with me? Just checking.

Divide your dough in 4 pieces. Sprinkle flour on top of your cutting board or counter top and form a ball out of each piece of dough. Push a hole in the middle.

Well, a hole, this looks more like a meteor crater. Put about 1 1/2 to 2 tbsp of the mashed garlic potatoes in the hole, and fold the dough around it. I can almost see you frown! Come on now, trust me.

Flatten the dough with your hand, sprinkle flour on top of it and roll it with a dough pin until you end up with a 1/4 inch pancake-ish type of construction. The mashed potatoes will do amazingly yummy things to the roti and the garlic and chili pepper will add loads of flavor.

More sunflower oil abuse! Pour some in a hot skillet and place the roti in the skillet. Now brush the top of the roti with the sunflower oil from the skillet and cook until it starts to form bubbles on top. Flip it over and brush it with oil once more. After about 2 minutes you flip it over once again and give it an additional minute.

Make all the roti pancakes and keep them on a plate, covered with a cloth, until you’re done.

There. We’re done. You just made yourself a nice Roti Chicken. Aren’t you proud of yourself?

Roti Chicken
Ingredients
    2 large chicken fillets (about a pound)
    1 1/2 pounds potatoes
    7oz green beans
    1/2 red chili pepper (or Madame Jeanette)
    2 medium onions
    4 garlic cloves
    1 tbsp curry powder
    1 1/2 tsp curry powder
    pinch ground cumin (or djinten)
    1 tbsp tomato paste
    chicken stock cube
    4 tbsp sunflower oil
    1/2 cup + 2 tbsp water
    pepper
    salt

    Roti pancakes:
    (mashed potatoes)
    2 garlic cloves
    1/2 red chili pepper (or Madam Jeanette)
    9 oz self rising flour
    2 tbsp sunflower oil
    1/2 cup + 2 tbsp lukewarm water
    salt
Directions
    Peel and wash 1 1/2 pounds potatoes that hold their shape. Cut 1/3 of them in coarse pieces and boil them in lightly salted water until well done. Cut the remaining potatoes in slightly smaller pieces and keep those in water until we’re ready to use them. Cut up two medium onions and grate 2 garlic cloves. Keep the cloves seperates, though.

    Wash the green beans, trim the ends and break them in half. De-seed the chili pepper, put half of it in a food processor, add 2 garlic cloves, a pinch of ground cumin and blitz. Alternately you could also mash it up with a fork or mortar & pestle. Finely mince the remaining chili pepper.

    Cut the chicken in bit-size pieces.

    Drain the cooked potatoes once they’re tender, add the garlic & chili paste, a little butter and mash them. Get them as lump-free as possible. Season with a generous amount of salt and pepper.

    Put 1 1/2 cup self rising flour in a bowl. Add 2 tbsp sunflower oil, 1/8 tsp salt and 1/2 cup + 2 tbsp lukewarm water to the flour and knead until it’s a supple dough. Put it in a bowl, cover the bowl with a clean cloth and let it rest for 15 to 30 minutes.

    Heat 2 tbsp sunflower oil, add half the chopped onions, 1 grated garlic clove and cook for about 3 minutes. Add 1 1/2 tsp curry powder, crumble up half the stock cube and add it. Cook for a minute while you drain the (raw) potatoes you’ve kept in the water until now. Add the potatoes and green beans, give it all a good stir and cook for another minute before pouring in 1/2 cup + 2 tbsp water in there as well. Put the lid on and simmer, over low heat, for 10 minutes.

    In a large skillet, heat 2 tbsp sunflower oil and add the remaining onions, garlic and chili pepper. Cook for 3 minutes before adding 1 tbsp curry powder, the remaining stock cube (crumble it) and 1 tbsp tomato paste. Cook for 1 minute to sweeten the tomato paste.

    Add your chicken and cook for a few minutes, until the chicken loses its rawness. Add the chicken mix to the potatoes/beans and stir. Season the chicken and potatoes with a generous amount of salt and optionally some pepper. Put the lid back on and simmer for another 20 minutes, until the chicken and potatoes are well done.

    Divide your dough into 4 pieces. Sprinkle flour on top of your counter top and form a ball out of each piece of dough. Push a hole in the middle. Put about 1 1/2 to 2 tbsp of the mashed garlic potatoes in the hole, and fold the dough around it. Flatten the dough with your hand, sprinkle flour on top of it and roll it with a dough pin until you end up with a 1/4 inch pancake-ish type of construction.

    Pour some in a hot skillet and place the roti in the skillet. Now brush the top of the roti with the sunflower oil from the skillet and cook until it starts to form bubbles on top. Flip it over and brush it with oil once more. After about 2 minutes you flip it over once again and give it an additional minute. Make all the roti pancakes and keep them on a plate, covered with a cloth, until you’re done.
Meal type: main coarse
Servings: 4
copyright © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    93 Comments »

    1. 1

      Am impress Kay!!! Am impress!!!

      New Kid On The Blog on Feb 26, 2009 @ 10:12 am
    2. 2

      Sigh, I always look to you for inspiration, and I find it! What beautiful roti pancakes with potato innards! I will have to try your microwave method!

      Passionate Eater on Feb 26, 2009 @ 11:33 am
    3. 3

      Your roti chicken reminds me of the roti canai we have here in Malaysia. Seriously if you ever come to Malaysia you must try roti canai. We normally eat them with dhal or curry chicken. The roti canai is empty inside, but we can order to add banana or onions or margarine in the roti canai. It’s an Indian food.

      Che-Cheh on Feb 26, 2009 @ 11:58 am
    4. 4

      That looks fabulous. We love alot of spice but do you think that the chili would make it to hot for my 4 year old or is just flavor and not heat? Either way I’m making it and can just put some without the chili in another pot for her. I can’t wait to try it I LOVE INDIAN FOOD!

      Thank you for makes such fantastic and exciting posts.

      Angela on Feb 26, 2009 @ 3:20 pm
    5. 5

      Angela, the chili pepper doesn’t really make it hot. It just adds flavor and a tiny bit of warmth. But I have to admit that for my 3 year old it can’t be spicy enough, the kid eats spicier foods than I (I’m not kidding) so not sure he’s a good gauge :)

      Kay on Feb 26, 2009 @ 4:24 pm
    6. 6

      Che-Cheh, I’ve actually eaten Roti Canai before! It’s great food!

      Kay on Feb 26, 2009 @ 4:24 pm
    7. 7

      Kay, the roti pancake sounds a lot like an Indian flat bread called Aloo Paratha – Paratha is a stuffed flat bread/roti, Aloo – Potato in Hindi (Indian language). I love it and the stuffing can be made out of cooked potatoes, cauliflower, radish, pulsed lentils or even spiced paneer (cottage cheese). Yours look perfect! I admire your patience for capturing e.v.e.r.y single step in this recipe :)

      Priya on Feb 26, 2009 @ 5:20 pm
    8. 8

      many thanks for your detailed photos and instructions! your thoroughness is appreciated, not to mention your generosity to share your beloved recipes!!

      Christina on Feb 26, 2009 @ 5:33 pm
    9. 9

      Hmmmmm….. bit out of MY comfort zone, but I’m sure hubby would love them! He’s a spice/hot freak! love that it’s a top of the stove meal! Thanks again, Kay.

      Kat on Feb 26, 2009 @ 7:33 pm
    10. 10

      Kat, it’s not a really spicy dish … or you’d have to up the chili pepper a bit!

      Kay on Feb 26, 2009 @ 7:35 pm
    11. 11

      Oh wow, this looks so interesting. And, I mean that in a very very good way! :-) I’ve never heard of this, and I’m mentally making my shopping list right now. :-)

      naomig on Feb 26, 2009 @ 8:11 pm
    12. 12

      On our trip to visit the in-laws in Amstelveen last fall, my husband ate roti every chance he got. He misses it more than anything else (family excluded, of course)! I’ve tried one recipe I found online and it was horrible! Your recipe sounds more like the food that he fell in love with– I’m definitely going to surprise him with this on Saturday!

      Nicole on Feb 26, 2009 @ 8:14 pm
    13. 13

      oh my goodness, im drooling all over this! your photos are simply spectacular.

      veggiebelly on Feb 26, 2009 @ 9:02 pm
    14. 14

      Thank you for this one! Beautiful photos and so helpful for a recipe with a lot of steps.

      I am embarrased to say that I had to Google Suriname AND roti…

      Ann from Montana on Feb 26, 2009 @ 10:13 pm
    15. 15

      You are such a star! Will be making this tonight – FOR SURE!!!

      aadila on Feb 26, 2009 @ 10:30 pm
    16. 16

      This looks amazing! Your pictures are beautiful.

      Sara on Feb 26, 2009 @ 10:44 pm
    17. 17

      You think other meats would take on the “roti” technique? Lamb maybe? Delicious looking dish and the photography is stunning as usual.

      Thanks,
      Nick
      Macheesmo

      Nick on Feb 26, 2009 @ 11:32 pm
    18. 18

      Hi Kay, this looks fabulous and I will be serving it for dinner tomorrow night!

      Constance
      new but loyal reader of your blog

      Constance on Feb 27, 2009 @ 12:44 am
    19. 19

      I

      KNOW

      how much work went into this post.

      HUGE APPLAUSE.

      you’re images are fantastic, your layout is interesting,

      and your food…

      your food looks delicious.

      : )

      Kathleen on Feb 27, 2009 @ 1:13 am
    20. 20

      Oh. My. Gosh. ! This is an awesome post … well, all of your posts are awesome, but I am going to have to go right out and pick up the ingredients for this wonderful meal!

      Thank you for sharing!

      Justopia on Feb 27, 2009 @ 2:33 am
    21. 21

      Impressive! I’m even gonna try making the roti this weekend! Thanks for sharing!

      Mrs Ergül on Feb 27, 2009 @ 4:56 am
    22. 22

      This looks so delicious! The photos are great!

      Treehouse Chef on Feb 27, 2009 @ 5:02 pm
    23. 23

      Nick, lamb in stead of chicken works like a charm! You can also add some green cabbage to the potatoes and beans as well. You could even make the stuffing with chickpeas or lentils in stead of mashed potatoes. The sky is the limit.

      Kay on Feb 27, 2009 @ 8:46 pm
    24. 24

      Ooh, I’m cooking this tonight and just realized that I don’t know what potatoes to use. The russets I have are probably too starchy, and will fall apart during the long simmer. May I ask which kind of potato you used in your dish, Kay?

      Farrel on Feb 28, 2009 @ 12:52 am
    25. 25

      I always use Nicola potatoes, Farrel.

      Kay on Feb 28, 2009 @ 10:36 am

    RSS feed for comments on this post. TrackBack URL

    Leave a comment

    You must be logged in to post a comment.