Trinidad Curry Chicken with Dalpuri

Steps

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1. 1
   Clean the chicken legs by removing feathers and yellow skin. Rinse with lime or vinegar, then rinse again with clean water. Drain well and season with green seasoning, salt, and black pepper.
   ▶ ≈0:00
2. 2
   Prepare the dal filling by cooking it until tender, draining it, then grinding it in a food processor until fine and fluffy to prevent breaking the dough later.
   ▶ ≈0:20
3. 3
   Heat oil in a heavy-bottomed pot and brown the sliced onion, garlic, and hot pepper.
   ▶ ≈0:47
4. 4
   Add curry powder with a little water and cook until it turns grainy and fragrant, which deepens the flavor.
   ▶ ≈1:01
5. 5
   Add the seasoned chicken and stir well to coat with the curry, then fry for a few minutes before adding liquid.
   ▶ ≈1:14
6. 6
   Knead the flour to make dough.
   ▶ ≈1:14
7. 7
   Peel and cube potatoes, then add to the curry chicken and mix well to combine.
   ▶ ≈1:21
8. 8
   Divide dough into balls, flatten each, add a few tablespoons of dal filling, then pull up edges, press, rotate, and seal tightly. Ensure the dal is cool and the seal is tight to prevent bursting when cooking. Repeat with remaining dough.
   ▶ ≈1:29
9. 9
   Add chopped cilantro and ground roasted jeera to the curry chicken and mix well. Continue cooking until the sauce thickens and potatoes are tender.
   ▶ ≈1:55
10. 10
    Roll the dalpuri gently, slap it onto a tawa or griddle, brush both sides with oil, and cook until it puffs up nicely. Repeat with remaining dough.
    ▶ ≈2:08
11. 11
    Wrap the curry chicken in the roti or serve separately on a plate with pepper sauce and optional kucheela on the side.
    ▶ ≈2:40