Antigua and Barbuda: Curry Chicken with Roti

Our main dish for Antigua and Barbuda was curry chicken with roti.  I’m not sure it was the most authentic recipe out there, but we used this recipe from Emeril Lagasse.  It lined up with the photos and descriptions I saw for this dish in Antigua and Barbuda.  This recipe involved making our own curry powder, which was fun and smelled great.

My first step was to prepare the dough for the roti, as it was supposed to sit for 2 hours.  This was pretty straightforward… mix the flour and baking soda, then add water and oil, and then knead for five minutes.  My dough was very dry and crumbly, so I added a few extra tablespoons of water to get it to stick together.

Antigua&Barbuda_roti_dough

This was rolled into six balls of dough then left to sit for two hours.

Antigua&Barbuda_roti_dough_rolled_out

Meanwhile, I started getting out the spices for the curry powder!

Antigua&Barbuda_curry_ingredients

I loved seeing all the different colors and patterns mixed together.

Antigua&Barbuda_curry_spices

This went in a frying pan for a few minutes, until the spices were fragrant and starting to smoke.

Antigua&Barbuda_curry_spices_in_pan

Then the mixture was set out on a plate to cool.  It smelled wonderful.

Antigua&Barbuda_curry_cooling

Finally, we ground it in the mortar and pestle.

Antigua&Barbuda_curry_pre_grinding

Next we started on the chicken.  It was left to marinate for 20 minutes in curry powder, vegetable oil, and salt.

Antigua&Barbuda_marinating_chicken

Then this was browned in a large pan (we don’t own a dutch oven, so we used a deep skillet instead).

Antigua&Barbuda_cooking_chicken

The next ingredients are the onion, garlic, ginger, thyme, and pepper:

Antigua&Barbuda_veggies

This was all mixed together with the chicken, along with the chicken stock and coconut milk.

Antigua&Barbuda_chicken_in_sauce

Over the next hour and a half, the liquid reduced somewhat.  The recipe called for bone-in chicken pieces, but we just used four chicken breasts instead.  We shredded the chicken in our stand mixer, then mixed it back in with the liquid.

Antigua&Barbuda_curry_chicken

Meanwhile, we rolled out the roti dough and cooked it on the griddle for a little under a minute on each side.

Antigua&Barbuda_roti_frying

The finished product–curry chicken served in roti:

Antigua&Barbuda_curry_chicken_roti

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