Trinidad Curry Chicken Roti
Chicken curried with a cumin-forward Trinidadian curry powder, wrapped in split-pea-stuffed dhalpuri roti — a dish shaped by 19th-century Indian indentured laborers into something distinctly Trinidadian, first commercialized at a Port of Spain roti shop in 1937.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs boneless chicken thighs, cubed
- 3 tbsp Trinidadian curry powder
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp green seasoning (cilantro-garlic blend)
- 1 Scotch bonnet pepper, whole (for aroma, not broken)
- 2 tbsp oil
- 1 potato, cubed
- 2 cups water
- Salt, to taste
- 4 dhalpuri roti (split-pea-stuffed flatbread)
Steps
- Toss the chicken with half the curry powder and let marinate for 20 minutes.
- Heat the oil in a pot and fry the remaining curry powder for a minute until fragrant, being careful not to burn it.
- Add the onion and garlic and cook until softened.
- Add the marinated chicken and brown on all sides, then stir in the green seasoning and whole Scotch bonnet.
- Add the potato and water, cover, and simmer for 30-35 minutes until the chicken is tender and the sauce has thickened.
- Remove the whole Scotch bonnet before serving, and season with salt.
- Spoon the curry chicken onto a warm dhalpuri roti and fold or wrap to enclose.