Curried Chicken Roti

Name: Curried Chicken Roti
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Grenada
Ingredients: 2.5 lb bone-in chicken pieces; 3 tbsp curry powder; 1 onion, chopped; 4 cloves garlic; 1 tbsp grated ginger; 2 potatoes, cubed; 1 scotch bonnet chili; 3 tbsp vegetable oil; 4 cups all-purpose flour, for the roti skins; 1 tsp baking powder; Water and salt, to taste

6 servings40 min prep45 min cookMedium Grenada

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The Story Behind It

The Tale of Curried Chicken Roti

Curried chicken roti reflects the legacy of Indian indentured laborers who arrived in the British Caribbean, including Grenada, after slavery's abolition, bringing curry cooking and flatbread traditions that fused with Caribbean ingredients and techniques. It has since become a widely loved dish across the English-speaking Caribbean.

Ingredients

Scale:· 6 servings

2.5 lb bone-in chicken pieces
3 tbsp curry powder
1 onion, chopped
4 cloves garlic
1 tbsp grated ginger
2 potatoes, cubed
1 scotch bonnet chili
3 tbsp vegetable oil
4 cups all-purpose flour, for the roti skins
1 tsp baking powder
Water and salt, to taste

Instructions

1Mix the flour, baking powder, and salt with water into a soft dough for the roti skins, knead well, and rest covered 30 minutes.
2Divide, roll thin, and cook on a hot dry griddle, brushing lightly with oil, until lightly speckled and cooked through.
3Heat the curry powder in a little oil to bloom it into a paste.
4Saute the onion, garlic, and ginger, add the curry paste and chicken, and coat well.
5Add the potatoes, chili, and enough water to make a thick gravy, cover, and simmer 30-35 minutes until the chicken and potatoes are tender.
6Season with salt.
7Spoon the curry generously into the folded roti skins and serve.

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