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Caribbean Roti

Ingredients

Curried Chicken Filling

  • 2 tbsp Vegetable Oil
  • 1 1/2 lbs Boneless, Skinless Chicken Breast (cut in bite sized cubes)
  • 1 large Onion (diced)
  • 1 tsp Minced Garlic
  • 1 tbsp Jalapeño (diced) (Use a traditional Scotch Bonnet Pepper instead of a jalapeño if you like hot and spicy dishes. Just add the whole pepper to the pan with the Chicken Broth)
  • 1 tsp Fresh Thyme (leaves only, minced)
  • 1 tsp Cumin
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Nutmeg
  • 2 tbsp Curry Powder
  • 1/2 tsp Cayenne Pepper
  • 2 - 3 c Chicken Broth
  • 1 tbsp Light Brown Sugar
  • 1/8 tsp Finely Grated Ginger
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 1/2 c Potatoes (peeled and cubed)

Roti Skin

Instructions

Curried Chicken Filling

  • Heat large saucepan, add oil. Add onions, garlic, jalapeño, thyme, cumin, allspice, nutmeg, curry powder and cayenne and sauté for about 2 minutes.
  • Add chicken and sauté another 2 minutes, being careful not to let the mixture burn.
  • Add chicken broth, light brown sugar, ginger, salt, pepper and potatoes. Bring to a boil, then cover and let it simmer on low until the sauce thickens (about 20-30 minutes)

Roti Skin

  • Combine the flour and salt in a bowl and mix. (A stand-mixer also works well).
  • Mix in softened butter and while mixing, slowly add in a small amounts of water at a time until dough becomes soft and pliable.
  • Sprinkle a large surface with flour (I used a large cutting board) and knead the dough on the surface until smooth.
  • Divide dough into 5 pieces. Roll each piece into a thin, round shape.
  • Heat a pan with a small amount of oil. Place one roti in the pan and cook until it begins to brown. Flip the roti and brown on the other side. Repeat with the remainder of the roti's.

Putting them together

  • Lay out one warm roti, and spoon 3/4 - 1 c of the curried chicken mixture onto the roti.
  • Fold the roti tightly around the mixture and serve with Mango Chutney.