- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus marinating time
- Effort: easy
For the chicken
- 1 large chicken breast, cubed
- 1 tsp medium curry powder
- 1 scotch bonnet pepper, pierced
- 1 medium onion, sliced
- 1 cloves garlic, minced
- 1 bay leaf
- 100 ml oil, plus extra for frying
For the roti
- 200 g plain flour
- 100 g split pea flour
- 1 tsp turmeric
For the dressing
- 2 tbsp soured cream
- 2 tbsp coconut cream
- 1 lime, juice and finely grated zest
For the salad
- 1 carrot, finely sliced or shaved
- 3-4 leaves of little gem lettuce
- 1 small handful of coriander leaves
Tips and Suggestions
Roti, a West Indian flatbread, is simple to make, can be served plain or stuffed, and is great served alongside curries and other Indian dishes. It is best to fry the dough immediately after kneading, however it can be kept in the refrigerator for up to 3 days.
1. For the chicken: put the chicken in a bowl with the remaining ingredients, mix well and leave for 30 minutes, covered in cling film, or overnight if you can.
2. Fry the chicken and marinade in a little oil for about 2 minutes or until the chicken is turning golden brown. Add a little water to loosen, then cover and cook for 5 minutes, until the chicken is cooked through.
3. For the roti: combine the flours, turmeric and 1 teaspoon of salt in a bowl and add just enough tepid water to give the mixture a dough consistency.
4. Take handfuls of the dough and roll each one out to a pancake shape. Shallow-fry them in hot oil until golden brown on both sides then place on kitchen paper and cover with a plate to keep warm while you cook the others.
5. For the dressing: mix together the coconut cream, soured cream, and the zest and juice of the lime.
6. To assemble the wraps, place some of the chicken across the middle of a roti, then top with the salad ingredients and dressing and roll it all up together. Serve immediately.
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