Dinner · 75 min · caribbean

Chicken Roti

This is the kind of Caribbean dinner you’ll make on repeat — chicken thighs and curry powder, 75 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 3 tbsp Curry powder
• 3 Potatoes
• 1 can Chickpeas
• 1 Yellow onion
• 4 cloves Garlic
• 1 Scotch bonnet pepper
• 360 g Flour tortillas (roti skins)
• 3 tbsp Vegetable oil

Steps

1. Toss the chicken with the curry powder, salt, and a spoon of oil; rest 20 minutes while you prep. Toasting the curry in oil first deepens the flavor.
2. Brown the chicken in hot oil, then add the onion, garlic, and Scotch bonnet and cook until soft. Add water to cover and simmer 20 minutes.
3. Add the cubed potatoes and chickpeas and simmer 20 minutes more, until the potatoes are tender and the sauce is thick enough to cling. This is the Trinidadian curry that wraps the roti.
4. Warm the roti skins on a dry skillet until pliable.
5. Spoon the curry down the center of each skin, fold in the sides, and roll snugly. Wrap in foil for 5 minutes — the steam melds everything. Eat with your hands, over a plate, because it will drip.

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