Roti Chicken

3 lb. chicken, cut into pieces
2 onions chopped
2 garlic cloves, minced
2 c. chicken broth
1 c. coconut milk (not cream)
1-2 Tbsp. curry powder
1 tsp. ground cumin
1 small fresh hot pepper (optional)
¾ c. raisins (optional)
2-3 Tbsp. Dukes Vegetable oil
4-6 medium potatoes, peeled and diced
Salt and black pepper to taste

In a large, heavy stockpot, sauté onions in oil until slightly translucent; add chicken pieces and brown on both sides. Add the rest of the ingredients except for the potatoes; cover and simmer for 1 ½ hours. The chicken should literally fall off the bones. Remove the chicken and add potatoes. If there is not enough juice remaining, add a little chicken broth. Cook potatoes until tender, about 20 minutes. At this point there should be very little juice in the pot. Debone the chicken and cut into bite-size pieces. Return the chicken to the pot and mix with the potatoes. Salt and pepper to taste. Keep warm until time to fill the roti.

Roti Dough

2 c. all-purpose flour
1 ½ tsp. baking powder
1 tsp. salt
1 ½ Tbsp. shortening
½ c ice water
Dukes vegetable oil

Mix together the flour, baking powder, and salt. Add shortening (can be done in a food processor) and enough water to form a stiff dough, but not a wet dough. Let dough rest for an hour before rolling out. Divide into 4-6 large balls, or about 12 small balls (if making appetizer size rotis). Roll out dough into circles. Heat a cast-iron or heavy skillet over very high heat (until a drop of water sizzles); brush each side of the dough with  a little oil and turn frequently until brown flecks appear on the surface and the dough begins to puff up. Cover with towel to keep rotis warm and moist. Do not allow to dry out! Fill with the chicken curry mixture and wrap in packets or like a burrito. Serve with your favorite chutney or Carribbean hot sauce. Makes 4-6 dinner size or 12 appetizer size portions. Flour tortillas can also be used and cooked in the same manner.