Ingredients

Roti (shell)

• 2-½ cups all purpose flour
• 2 tsp baking powder
• 1 Tbsp. butter
• ¾ to 1 cup of water
• 1 cup oil

Chicken Curry (stuffing):

• 3 lbs chicken
• 2 Tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 cup light sour cream
• 1 tablespoon tomato paste
• 1 tsp Baron chili powder
• 1 tsp Baron Paprika
• 2 cups water
• Salt and pepper to taste

Instructions

1. Roti (Shell): Sift 2 cups of flour, add baking powder and butter, mix well. Add water, knead, and make soft elastic but not sticky dough. Cut into 6 pieces.
2. Roll each piece of dough thinly on a floured board; apply oil to dough surface, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes.
3. Roll out each piece thinly again, place on a hot griddle. Brush each side of dough with oil to prevent sticking, turn frequently. Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve hot stuffed with Chicken Curry.
4. Chicken Curry (Stuffing): Cut chicken into bite-sized pieces. In hot oil, sauté onions and garlic until tender, add curry powder. Add chicken pieces, salt, pepper, chili powder and paprika: fry on medium heat for 10-15 minutes. Add 1 cups of water bring to a boil, stir in sour cream and then simmer, covered, for about 20 minutes or until chicken is tender. Serve wrapped in a warm Roti.