Entree: Guyana – Roti and Curry (Soft layered flatbread served with a hearty curried meat stew typical of Guyanese Indo-Caribbean cooking)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 35 min

Additional 4 hrs

Total 5 hrs 35 min

Ingredients

- Roti dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (5 g) salt
  - 1 tsp (4 g) baking powder
  - 1 tbsp (15 ml) vegetable oil, plus extra for cooking
  - 1 cup (240 ml) warm water, plus more as needed
  - 2 tbsp (30 g) melted butter or ghee for layering
- Curry:
  - 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), about 6 pieces
  - 3 tbsp (24 g) Guyanese or Madras curry powder
  - 1 tsp (5 g) ground turmeric
  - 1 large onion, finely chopped (about 8 oz / 225 g)
  - 3 cloves garlic, minced
  - 1 inch (2.5 cm) piece fresh ginger, minced
  - 2 tbsp (30 ml) vegetable oil
  - 2 medium potatoes, peeled and cut into chunks (about 1 lb / 450 g)
  - 1 scotch bonnet pepper, left whole for heat (optional)
  - 1 tsp (5 g) fresh thyme or 1/2 tsp (1 g) dried thyme
  - 1 bouillon cube (chicken) optional
  - 2 cups (480 ml) water or chicken stock
  - 1/2 tsp (2 g) salt, or to taste
  - 1/4 cup (15 g) fresh cilantro, chopped for garnish
  - 1 tbsp (15 ml) lime juice (optional)

Instructions

1. Make the roti dough: whisk flour, salt, and baking powder in a bowl. Stir in 1 tbsp (15 ml) oil and gradually add warm water until a soft dough forms. Knead 5–7 minutes until smooth. Cover and rest 30 minutes.
2. While dough rests, marinate the chicken: combine chicken pieces with 2 tbsp (16 g) curry powder, 1/2 tsp salt, and 1 tbsp (15 ml) water or oil. Let sit 15–30 minutes.
3. Prepare the curry base: heat 2 tbsp (30 ml) oil in a large pot over medium heat. Add chopped onion and sauté until soft. Add garlic and ginger and cook 1 minute.
4. Add remaining 1 tbsp (8 g) curry powder and turmeric to the pot, stirring 1 minute to bloom the spices. Add the marinated chicken and brown pieces lightly on all sides, 6–8 minutes.
5. Add potatoes, thyme, bouillon cube if using, whole scotch bonnet (do not pierce), and 2 cups (480 ml) water or stock. Bring to a boil, then reduce heat and simmer, covered, 25–30 minutes, until chicken and potatoes are tender and sauce is reduced and flavorful. Adjust salt.
6. Finish curry: remove scotch bonnet, stir in lime juice if using, and sprinkle chopped cilantro over the curry.
7. Make roti: divide dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin circle about 7–8 inches (18–20 cm). Brush with a little melted butter or oil, fold into thirds or roll to create light layers, then gently roll again to a ~7-inch (18 cm) circle.
8. Cook roti on a dry skillet or griddle over medium-high heat 1–2 minutes per side until golden brown spots appear and bread puffs slightly. Brush with butter or oil and keep wrapped in a clean towel to stay soft.
9. Serve warm: tear or fold roti and use to scoop up generous portions of the curry. Garnish curry with extra cilantro.