Caribbean Chicken Roti
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.
Flaky dhalpuri roti stuffed with rich curried chicken and tender potatoes.
Nutrition per serving
Ingredients
roti
filling
spices
aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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