How to Make Trinidad Doubles with Chickpea and Chicken Curry Filling

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas save time and effort.

coconut chutney

🥗Healthier: avocado spread

💰Cheaper: sour cream

Sour cream is more accessible and adds creaminess.

Start with 1 cup of flour in a bowl.

Add a pinch of turmeric and less than half a teaspoon of salt to the flour.

Add 2 tablespoons of dry yeast and stir well.

Pour in 100 ml of warm water to activate the yeast quickly.

Mix the flour and water until a sticky texture forms, then use hands to combine.

Add oil to the dough and work it in, then cover with cling film and let it rest for a few minutes.

Prepare the chicken by cutting it into small pieces after marinating overnight.

Heat a pan and add a little oil, then add couple cloves of garlic and a bit of curry powder to burn off the spices.

Add the cut chicken to the pan and season with chili flakes for heat.

Add half a red onion and green beans to the pan with the chicken.

Add the chickpeas and some green seasoning to the mixture in the pan.

Let the chicken and chickpea mixture cook down while preparing the dough.

Check the dough; it should be sticky and ready to roll out.

Roll the dough into balls and flatten them out with fingers.

Heat oil in a deep pan until hot, then fry the flattened dough for about 1 minute on each side until golden brown.

Remove the fried dough and drain on paper towels.

Serve the chickpeas and chicken curry between the fried dough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens