Craving a taste of the Caribbean? Look no further than this incredible Chicken Roti recipe! This dish, a staple in many Caribbean households, features tender, flavorful chicken simmered in a rich curry sauce, all wrapped in a soft, pliable roti flatbread. It’s a complete meal that’s both satisfying and bursting with exotic flavors. Forget takeout – with this recipe, you can easily create authentic Chicken Roti in your own kitchen.
This Chicken Roti recipe is more than just a meal; it’s an experience. It’s about the aromas that fill your kitchen as the curry simmers, the joy of tearing into a freshly made roti, and the satisfaction of creating something truly delicious for yourself and your loved ones. This detailed guide will walk you through each step, from preparing the chicken to making the perfect roti, ensuring that even beginner cooks can achieve restaurant-quality results. So, gather your ingredients, put on some Caribbean music, and let’s embark on a culinary journey to the islands!
Chicken Roti is a beloved street food and home-cooked meal throughout the Caribbean. Its popularity stems from its delicious combination of flavors, its convenient portability, and its filling nature. The curry chicken is typically made with a blend of aromatic spices like cumin, coriander, turmeric, and scotch bonnet peppers (use sparingly!), while the roti is a soft, unleavened flatbread that acts as both a plate and a utensil. This recipe aims to capture the authentic taste of Chicken Roti while providing clear and easy-to-follow instructions for the modern home cook.
Recipe Overview
| Category | Value |
|---|---|
| Preparation Time | 45 minutes |
| Cooking Time | 1 hour 15 minutes |
| Servings | 6 servings |
| Difficulty | Medium |
Nutrition per Serving (Approximate)
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 650-750 kcal |
| Protein | 40-50g |
| Fat | 30-40g |
| Carbohydrates | 50-60g |
Ingredients
For the Curry Chicken:
| 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces |
| 1 large onion, chopped |
| 4 cloves garlic, minced |
| 1 inch ginger, grated |
| 2 tbsp curry powder (preferably a Caribbean blend) |
| 1 tsp ground cumin |
| 1 tsp ground coriander |
| 1/2 tsp turmeric powder |
| 1/4 tsp cayenne pepper (or to taste) |
| 1 scotch bonnet pepper, whole (optional, for serious heat!) |
| 2 cups chicken broth |
| 1 can (14 oz) diced tomatoes, undrained |
| 2 medium potatoes, peeled and cubed |
| 1 cup chopped cilantro, for garnish |
| 2 tbsp vegetable oil |
| Salt and pepper to taste |
For the Roti:
| 3 cups all-purpose flour |
| 1 tsp baking powder |
| 1/2 tsp salt |
| 1/4 cup vegetable oil, plus more for brushing |
| 1 1/2 cups warm water (approximately) |
Cooking Instructions
Making the Curry Chicken:
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Bloom the Spices: Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and slightly toasted. This step is crucial for developing the depth of flavor in the curry.
- Brown the Chicken: Add the seasoned chicken to the pot and cook, stirring occasionally, until browned on all sides. This helps to seal in the juices and adds another layer of flavor.
- Add Liquids and Simmer: Pour in the chicken broth and diced tomatoes. Add the scotch bonnet pepper (if using). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes, or until the chicken is very tender and easily shreds with a fork.
- Add Potatoes: Add the cubed potatoes to the pot and continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender and cooked through.
- Adjust Seasoning and Thicken Sauce: Remove the scotch bonnet pepper (if using). Taste the curry and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can remove the lid and simmer for a few more minutes to allow some of the liquid to evaporate. Alternatively, you can thicken the sauce with a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Garnish and Set Aside: Stir in most of the chopped cilantro. Reserve some for garnish. Keep the curry chicken warm while you prepare the roti.
Making the Roti:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Add Oil and Water: Add the 1/4 cup of vegetable oil to the dry ingredients. Gradually add the warm water, mixing with your hands or a wooden spoon, until a soft, pliable dough forms. You may not need all of the water, so add it gradually until the dough comes together.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. The dough should be soft but not sticky.
- Rest the Dough: Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for at least 30 minutes. This allows the gluten to relax, making the roti easier to roll out.
- Divide the Dough: Divide the dough into 6 equal portions. Roll each portion into a ball.
- Roll Out the Roti: On a lightly floured surface, use a rolling pin to roll out each ball into a thin circle, about 8-10 inches in diameter. Try to roll the roti as evenly as possible to ensure it cooks properly.
- Cook the Roti: Heat a large, dry skillet or griddle over medium heat. Once the skillet is hot, carefully place one roti on the skillet. Cook for 1-2 minutes per side, or until lightly browned and slightly puffed up.
- Brush with Oil: As each roti is cooked, brush it lightly with vegetable oil to keep it soft and pliable. Stack the cooked roti on a plate and cover with a clean kitchen towel to keep them warm.
Assembling the Chicken Roti:
- Place the Roti: Lay a roti flat on a plate.
- Spoon in the Curry Chicken: Spoon a generous amount of the curry chicken into the center of the roti.
- Wrap and Serve: There are a few ways to wrap the Chicken Roti. You can either fold the sides of the roti over the chicken and roll it up like a burrito, or you can simply fold the roti in half or quarters. Serve immediately and enjoy!
This Chicken Roti recipe delivers a truly authentic taste of the Caribbean. The key is to use high-quality ingredients and to be patient with the cooking process. The curry chicken needs time to simmer and develop its full flavor, and the roti needs time to rest so that it rolls out easily. Don’t be afraid to experiment with the spices to find your perfect flavor balance. And remember, the most important ingredient is love!
Serving Suggestions
- Serve the Chicken Roti hot and fresh.
- Garnish with extra chopped cilantro and a dollop of plain yogurt or sour cream (optional).
- Serve with a side of mango chutney or hot sauce for added flavor.
- Pair with a refreshing Caribbean beverage like sorrel or ginger beer.
- For a vegetarian option, substitute the chicken with chickpeas or tofu.
Tips and Notes
Spice Level: The scotch bonnet pepper adds significant heat to the curry. If you’re sensitive to spice, omit it or use a smaller piece. You can also use a milder chili pepper, such as a jalapeño, for a subtle kick.
Curry Powder: Using a Caribbean-style curry powder will give you the most authentic flavor. These blends typically contain a variety of spices like turmeric, cumin, coriander, fenugreek, and allspice.
Chicken Thighs vs. Chicken Breast: Chicken thighs are preferred for curry because they stay moist and tender during the long cooking time. Chicken breast can be used, but it may become dry if overcooked. Reduce the cooking time if using chicken breast.
Making Roti Ahead of Time: The roti can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Reheat the roti in a dry skillet or microwave before serving. You can also freeze the roti for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw completely before reheating.
Freezing Curry Chicken: The curry chicken can also be frozen for up to 3 months. Allow it to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.
Variations: Feel free to add other vegetables to the curry, such as carrots, bell peppers, or spinach. You can also add coconut milk to the curry for a richer, creamier sauce. Some people also like to add dumplings to their Chicken Roti. These are small, simple dumplings made from flour, water, and salt that are cooked in the curry.
This recipe provides a delicious and satisfying way to enjoy the flavors of the Caribbean. With a little practice, you’ll be making authentic Chicken Roti like a pro! The key is to have fun and experiment with the flavors to create a dish that you truly love. Enjoy!
