How to Make the Perfect Caribbean Chicken Roti
Trinidadian · Hard · 80 min · 4 servings
This hearty Trinidadian chicken roti wraps tender curried chicken and potatoes inside a soft, flaky dhalpuri flatbread for a complete and satisfying meal. It is a street food staple across Trinidad, Guyana, and the wider Caribbean that is deeply comforting and boldly spiced.
Why this recipe works
This Caribbean Chicken Roti recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 1.5 lbs boneless chicken thighs, cut into chunks
- 2 medium potatoes, peeled and cubed
- 3 tbsp Caribbean curry powder
- 1 whole scotch bonnet pepper, minced
- 4 cloves garlic, minced
Step by step instructions
Step 1: Make the Roti Dough
Mix flour, salt, baking powder, and enough water to form a soft pliable dough. Knead for 5 minutes, divide into 4 balls, brush with oil, cover, and rest for 20 minutes.
Step 2: Curry the Chicken and Potatoes
Heat oil in a heavy pot. Add garlic and scotch bonnet, then stir in curry powder for 1 minute. Add chicken pieces and cook until sealed, then add potatoes and enough water to braise. Cook covered for 25 minutes until tender.
Step 3: Cook the Roti Skins
Roll each dough ball into a thin circle on a floured surface. Cook on a dry tawah or cast iron griddle over medium-high heat for 2 minutes per side, pressing edges with a folded cloth until blistered.
Step 4: Fill and Wrap
Lay a hot roti skin flat and spoon a generous portion of curried chicken and potatoes onto one half. Fold the roti over the filling tightly and wrap in foil or paper to hold its shape while eating.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- boneless chicken thighs → chickpeas and additional potatoes for a fully vegan roti
- Caribbean curry powder → Madras curry powder blended with a pinch of ground allspice
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rolling the roti dough too thick results in a heavy, bread-like wrap rather than the soft and flaky authentic texture
- Skipping the resting time for the dough makes it too elastic to roll out properly and tears easily
Nutrition facts
Per serving: 580 calories, 38g protein, 64g carbs, 18g fat, 7g fiber.
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