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Guyanese Curry Chicken & Roti Bucket List | P.132 Serves 8 | Ingredients For the chicken marinade 1 lemon 2 red chillies 2 cloves garlic 2 sprigs thyme 1.5 kg chicken thighs and drumsticks bone-in, skin on For the roti 170 g self-raising flour 340 g plain flour 1⁄2 tsp salt 1⁄4 tsp ground turmeric 300 ml water room temp 30 g unsalted butter softened 30 ml vegetable oil For the curry 2 tbsp vegetable oil 1⁄4 tsp cumin seeds 1⁄2 tsp coriander seeds 1 tsp garam masala 1⁄4 tsp ground turmeric 100 g plain flour 3 brown onions 2 cloves garlic 250 g bacon lardons unsmoked 2 cardamom pods 2 cloves 2 bay leaves 1 cinnamon stick 4 carrots 1 leek 2 tsp tomato purée 800 ml chicken stock 400 ml coconut milk Method Squeeze the juice of the lemon into a small food processor. Roughly chop the chillies and peel the garlic. Add them to the food processor with the leaves of the thyme and blitz to a loose paste (or finely mince everything together and mix with the juice). Place the chicken pieces into a large mixing bowl and pour the marinade over the top. Rub into the chicken, cover the bowl with Cling Film and leave in the fridge until needed. For the roti mix the flours, salt and turmeric in a bowl. Make a well in the centre of the flour and pour in the water. Slowly incorporate the flour into the water to make a rough dough then tip it out onto a work surface. Lightly dust with extra flour if necessary then knead to a soft, smooth dough. Wrap in Cling Film and leave to rest for 15 minutes. Roll the dough into a thin 1⁄2 cm rectangle. Using a brush, generously apply some of the butter and oil all over the dough. Fold the dough in half to make a square, roll back out into a rectangle and apply a bit more of the butter mix. Roll the dough up tightly from the long side (similar to cinnamon rolls). Cut the dough into 6 segments, lay out swirl side up on a tray lined with baking paper (tuck the loose end under the swirl), cover and leave to rest for 30 minutes. Put a large saucepan over a medium heat and pour in 1 tbsp of the vegetable oil. Add the cumin and coriander seeds and toast for a few minutes then add the garam masala and the turmeric. Tip the spices into a spice grinder or pestle and mortar and grind to a paste. Pat the chicken dry and coat with flour, shaking off any excess. Season the meat with salt and pepper. Turn the heat up to high and add a little more oil to the saucepan. Fry the chicken skin side down to get a deep golden brown colour, turn and cook for another minute before removing from the pan (you may have to do this in batches). Peel and dice the onions. Peel and mince the garlic. Keep the saucepan over the heat and add the bacon, onion and garlic with the spice paste, cardamom pods, cloves, bay leaves and cinnamon stick. Add the chicken back to the pan and turn the meat through the mixture. Cook for 5 minutes. Peel and roughly dice the carrots. Top and tail the leek. Slice in half down the middle and wash well. Cut the leek into 1cm slices. Add the veg to the pan, squeeze in the tomato purée and stir well. Cook for another few minutes then add the stock and coconut milk. Season well with salt and pepper, heat to a simmer and cook for 30 minutes. Roll the roti dough into thin discs. Heat a frying pan over a medium heat and place a disc on to it. Cook it for a minute then flip it & brush some of the butter and oil mix over it. Flip it again and brush some more butter mix onto it. Flip it one more time then 'buss it up' (chuck it into the air so it is vertical then clap it between your hands and repeat this until it flakes nicely. Repeat the process until all the roti dough is cooked. Serve the curry with the roti. |
