Trinidad Curry Chicken Roti with Potatoes (Print Version)
Tender Trinidad-style curry chicken with potatoes and chickpeas, wrapped in warm roti for a hearty Caribbean dinner.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
02 -
1 tablespoon fresh lime juice
03 -
1/2 cup chopped cilantro or culantro
04 -
3 scallions, chopped
05 -
4 garlic cloves, minced
06 -
1 teaspoon chopped fresh thyme leaves
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
09 -
1 tablespoon Trinidad-style curry powder
For the curry
10 -
2 tablespoons vegetable oil
11 -
1 medium yellow onion, finely chopped
12 -
3 garlic cloves, minced
13 -
3 tablespoons Trinidad-style curry powder
14 -
1/2 cup (120 ml) water, for mixing curry paste
15 -
1 1/2 lb (680 g) yellow potatoes, peeled and cut into 1-inch chunks
16 -
1 can (15 oz or 425 g) chickpeas, drained and rinsed
17 -
2 cups (480 ml) low-sodium chicken stock, plus more as needed
18 -
1 Scotch bonnet pepper, left whole or finely chopped to taste
19 -
1 teaspoon chopped fresh thyme leaves
20 -
Salt and black pepper, to taste
For serving
21 -
6 large dhal puri or paratha roti skins, warmed
22 -
Caribbean pepper sauce, optional
23 -
Chopped cilantro, for serving
24 -
Lime wedges, for serving
# Instructions:
01 -
Combine chicken, lime juice, cilantro or culantro, scallions, garlic, thyme, salt, black pepper, and 1 tablespoon curry powder. Cover and marinate for at least 30 minutes, or up to overnight.
02 -
Stir 3 tablespoons curry powder with 1/2 cup water until smooth. Heat oil in a large heavy pot over medium heat, then cook onion for 3-4 minutes. Add garlic and cook for 30 seconds.
03 -
Add the curry paste to the pot and cook for 4-5 minutes, stirring often, until darker and fragrant. Add a tablespoon of water if it begins to scorch.
04 -
Add the marinated chicken and stir well. Cook for 6-8 minutes, turning the pieces so the curry coats the meat and some of the moisture cooks off.
05 -
Add potatoes, chickpeas, chicken stock, Scotch bonnet, and thyme. Bring to a simmer, cover partly, and cook for 25-30 minutes until the potatoes are tender and the chicken reaches 165°F.
06 -
Mash a few potato pieces and chickpeas against the side of the pot, then stir them back in. Simmer uncovered for 5-10 minutes until the sauce is thick but still spoonable. Season with salt and black pepper.
07 -
Warm the roti skins in a dry skillet. Spoon curry into the center of each one, add pepper sauce and cilantro if desired, then fold into a firm packet and serve with lime wedges.
# Notes:
01 -
Marinating overnight gives the deepest flavor.
02 -
Keep the Scotch bonnet whole for mild heat.
03 -
The curry should be thick enough to wrap but still glossy.