Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potato-So easy to make and comes together quickly.
I am not going to deny that, I have somewhat of a love affair with Caribbean food. You name it, Jamaican curry chicken, Coconut buns/Cakes, Caribbean potato salad, salt fish fritters, not to talk of Jerk Chicken, there is no denying it.
Can you believe I love Jerk Chicken so much that I have created three versions of it- Oven, Slow cooker and grilled? I could seriously live off all these tantalizing meals for the rest of my life. However, it would not be complete without throwing this Chicken roti in the mix.
Out of all the Caribbean meals I have tried and cooked this roti chicken is by far my favorite to date.
If you truly love Caribbean food then, this is a must make! And if you don’t you, still need to make it. Think healthy butter chicken, spiced up, without the copious amount of butter. Got you excited?
Oh Chicken Roti, How do I love thee? I wish I was eloquent enough, as a poet, to pay homage to you, but when it comes to chicken roti my mouth is full …with chunks of spicy goodness….You need to experience the spontaneous joy that this dish elicits. Hubby can’t fathom my obsession with Caribbean food. But this orgasmic chicken made him fall head over heals. 
He pretty much ate the whole thing, in one sitting and was tongue tied. The only thing that came out of his mouth was, this is the best meal I have eaten in six months. Really? Since then it is now on a meal rotation. . Give it a try!
I usually add hot sauce and paprika, love paprika -to give it a slightly red color. I did not include this in the spice mix – only the heat seekers should go ahead with this procedure.
You may serve with roti , rice or paratha featured here
Enjoy!
Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potato-So easy to make and comes together quickly.
- 2 1/2 -3 pounds chicken skinned thighs cut in bite-sized pieces
- ½ teaspoon white pepper
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ teaspoon chicken bouillon powder
- ½ cup canola oil
- 1 large onion diced
- 2 Teaspoons minced garlic
- 1 1/2 teaspoons fresh or dried thyme
- 1- teaspoon cumin spice
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon ground allspice
- 2-3 tablespoon curry powder
- 1- teaspoon ground nutmeg spice
- 1 can of chickpeas drained
- 1- tablespoon bouillon chicken powder
- 2 cups of cubed potatoes
- ½-1 teaspoon cayenne pepper optional
- 1- teaspoon white pepper.
- 3-4 cups chicken broth/water
- Salt to taste
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Place chicken in a large bowl or sauce pan
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then add salt, garlic, thyme, white pepper and curry powder
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Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
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When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
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Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
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Next add chickpeas, chicken bouillon, potatoes, cayenne ,white pepper, and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
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Adjust for salt, pepper and thickness with more more broth.
Love this. I have made this a couple of times.
The second time I doubled it and froze batches leaving out the potatoes. I boil potatoes and add them when reheating . Potatoes never freeze well.
I noticed paprika is doubled in the Chicken Roti section. I assumed this was an error.
I also noticed garlic was not in the ingredients list but is in the instruction part. How much should I add?
Its two Teaspoons minced garlic . Recipe updated . Thanks Mike.
Hello, I made this tonight for my family and I have a question. The sauce did not thicken enough despite cooking for 35 minutes (rather than 20-30). I used 4 cups of chicken broth and wondered if I should use 2? My wife also though perhaps putting some of the cooked potatoes and chick peas in a blender and then mixing back in.
The spices and taste were perfect.
Please share your thoughts.
Hello, I made this tonight for my family and I have a question. The sauce did not thicken enough despite cooking for 35 minutes (rather than 20-30). I used 4 cups of chicken broth and wondered if I should use 2? My wife also though perhaps putting some of the cooked potatoes and chick peas in a blender and then mixing back in.
The spices and taste were perfect.
Please share your thoughts.
The bread/wrap that goes with this dish – do you buy it or make it? Do you have a recipe for that?
Yes, I do. You can check the paratha recipe here >>> https://www.africanbites.com/paratha-buss-shut/ . Enjoy!
Would it make sense to add scotch bonnet instead of hot sauce ? We love the taste of scotch bonnet …
AMAZING!! I cooked this exactly as the recipe stated and it is epic. Will be making weekly and sharing with everyone I know! Made with the busted up shirt roti….perfect!
Now you got me wanting to make this over the weekend. Happy holidays, Melinda! Thank you for dropping by.
I found your site looking for bust up, and something to go with it for Mother’s day tomorrow. I can’t wait to make them both. You make cooking look so simple. Thanks for helping me keep my Kitchen Crown with recipes like this.
Awww, thank you so much, Brandy! Can’t wait to hear how it turns out for you. Happy cooking! 🙂
I made this dish three weeks ago, following the recipe strictly. It is a fantastic dish. So fantastic I am making it again this weekend!
Regarding the cooking: I live in a high-altitude area (4,000 ft). To get the sauce to thicken I cooked it for 15 minutes covered, then uncovered it and cooked it for a final 20 minutes.
Absolutely delicious! Thank you so much for making this recipe available!
Thank you so much for your input, Lawrence. So glad it turned out great for you and thank your for the time. Happy cooking!
This is a great recipe! I have made this many times for my partner and our family members and it tastes sooo good. whether as suggested the name of it might not be correct! Its bloody awesome regardless
Thanks ! So happy to hear this.
This is a delish recipe! Thank you so much
Wonderful ! Thanks for the feedback!
Hi, I don’t see any onions listed in the ingredient list??
What knd of onions do you use?
It’s listed . The third ingredient on the list – yellow onions works just fine
I couldn’t be happier to have found this recipe. Chicken roti has been my favourite dish for years now. There was a restaurant in Montreal where I live that made a Roti so good I would go nearly every week or daily if I was working close by. Sadly it closed permanently. I’ve tried every Roti spot i could find hoping to eat one as delicious… no luck. Then a friend made some using this recipe, PERFECT! thank you for bringing this delicious meal back to me. Tonight will be my first attempt.
Oh thanks Xav! Thank you so much for taking time out to share your thoughts with me. Am sure you are going to nail it. Happy Cooking!!!!
I was just looking at your Chicken Roti. It looks delicious, I have one question, what do you use for the wrap? I didn’t see any mention of that. Please let me know.
Thank you
Janice
I used this . However, you can use any flat bread you have on hand . Here’s another one . Tortillas work as well.
Made this today and it was wonderful! This recipe is a keeper!
Awesome! Thanks for letting me know.
Thank you for this recipe. I volunteer at a guest house and we have several families that love spicy food. I do have a question. There’s garlic listed for the marinade for the chicken. then when prepping it says to “add the onions, garlic …… but there’s no garlic listed in the ingredients for the prep of the roti. How much garlic do I add to this part of the recipe? thanks.
About 1/2- 1 teaspoons garlic would do just fine.
I’m so excited to make this dish! Question – you mention garlic in the marinade and then again in step 4 when cooking, however I don’t see garlic listed in the list of ingredients for the roti, just the marinade. How much garlic do you add with the onions etc. once the cooking starts? Thanks a lot!
Hi Katrina! You add 2 teaspoons minced garlic. Happy Holidays!!!
My Caribbean food game is pretty tight, even though I’m a white guy from Canada, haha. Jerk chicken, sure, I make my own habanero hot sauces, and I’ve even made patties from scratch. but this was a true pleasure. really really good, thank you.
I can see myself making this again lots of times, and for more guests to impress.
this recipe was perfect for a colder november sunday dinner, thanks for making me look good.
Damon
Aww thank you Damon! My pleasure! So glad to hear it’s going to be on a dinner rotation. Happy Cooking!!!!
Iv been wanting to recreate a chicken curry a friend from Trinidad use to make when I was a girl. It was the yummiest food on the planet iv never forgot it. I found this recipie in the hopes of it being that one, and while it wasn’t it was the yummiest meal iv ever made!! I’m back to do it again after a couple weeks and for good friends coming to dinner. This one you’re gonna wanna do in about Tripple batch cause you’ll crave it every day for a week!! Definitely make the roti. I did it perfect my first time ever from this recipie.
Totally!!! I crave this like CRAZY. Thank you so much for taking the time to share your thoughts with us. Glad to hear it’s going on a menu rotation.
This looks amazing, so I’m making it tonight, and I’m SO excited! I have one question: 1.5 tsp smoked paprika is on the ingredients list twice. Is it just 1.5 tsp, or is it 3 tsp total? I’m assuming just once, but I love spices, so I don’t want to miss out on anything if it’s supposed to be doubled! Thanks for this great recipe!
I love paprika and usually cook with more than the required amount. 1 1/2 teaspoons does the job here. Add some more if desired . It adds a deep rich color and flavor too. Happy Cooking!!!
Thanks so much!! I made it with the 1.5 tsp, and it is AWESOME!! This is definitely going into the meal rotation!!
I have been making curry chicken for years with just the curry powder. However, I used you recipe this week and I an never going back to my old way. The spices in this recipe really made a huge difference. The flavors were orgasmic. My family and colleagues love it tremendouly! Now they want more. Thank you for sharing!
Orgasmic? Yes!!! So happy to hear it was a hit with everyone. Thank you so much for taking the time to share this with me.
Thank you for this amazing recipe! I made it this weekend followed everything exactly except I used chicken breasts. It was delicious and my entire family loved it. I also used your chapati recipe to make chapati to go with it. Perfect!
Thanks for the feedback Ashley.
This was so so so good. It put my boyfriend into a food coma haha. I made this with the roti recipe you provide. I finally have made yummy tasty roti thanks to you! My roti always ends up so cakey, but your roti recipe with this curry is divine. Thanks for sharing! (I used Jamaican curry powder & I also used 1/4 cup of coconut creme).
Oh my! I hope he is out of the Coma Now-Hahaha. Thanks for taking the time to share your thoughts with us.
I love your recipes Imma! I wanna make this in a slow cooker. Can you please tell me how I should adjust the cooking times? I would probably cook it on high for 3.5 hours. But what about potatoes? Can I put them with the chicken in a slow cooker at the same time?
Yes, you sure can cook the chicken and the potatoes at the same time. And yes for 3.5 hours.
Wow. This was really good. Thanks!!!!
Glad you approve ken!
Looks wonderful – very excited to try after coming back from the West Indies. Do you par bake your potatoes?
No I don’t I just cut it in bite size pieces. Then cook until fork tender.
Can’t wait to make this very soon. Sounds like just the ticket for this homesick Trini.
It sure is, do let me know how it works for you!
This is also my first time cooking more than a hardboiled egg so I’m very new but my chicken curry stew is immaculate and enjoy it 100%. I would recommend this to anyone!
Aww thanks Ryan! Brave Guy, you made it happen.
just made this but it’s very soupy and I could not put it in a roti like they do at the place down street that runs out by 2pm. (Which is why I made it). Do you think I used too much broth?
Maybe you need to cut down on the broth or give it another 10 minutes.
I made the brown stew chicken. It was so good. My husband is Jamaican and he said it was as good as any. Thank you. I will be sure to try more of your recipes.
Hi Kim! Thanks for taking the time to let me know!
Just wondering if you have a recipe for the Roti. Thanks for the amazing recipe my husband thinks I’m an amazing cook all because of you..
Awesome! Tish, You are an AMAZING COOK! I have got two for you to choose from ,this one here https://africanbites.com/?p=8813 or this here https://africanbites.com/?p=12403. Let me know how it works for you . Thanks
I’m a little confused by this dish. Are you referring to the chicken stew (curry) as chicken Roti? If so then that is not the dish. Chicken roti is roti that’s filled with chicken curry. It’s just a term people use to describe roti with chicken curry. Judging from your recipe, your ‘chicken roti’ is actually just chicken curry.
It’s good to know! Thanks for sharing!
This is the 2nd time i’m making this meal (my family is about to chow it down right now) and it’s been a huge hit with my family. Even my baby (14 month old) loves it. Thanks for the recipe.
Thanks Peggy! I am so happy to hear, this is a hit with your family too! We fight over it in my household!
Thank you for this amazing recipe, I absolutely loved it. I’m making it again tonight but with sweet potatoes as that’s all I have on hand.
Hi Aldi! Thanks for the feedback- sweet potatoes works beautifully with this too!
This looks delicious– now I have to choose between this and your Caribbean Black Bean Soup for the FBC Blog Hop. Glad to be introduced to your blog!
Imma– I’m pretty sure I’m going to make this. I am allergic to chickpeas– can you suggest a substitution, or do you think it would be fine if I just omitted them? I wish I could have them– they sound like a delicious addition.
Hey Michelle, am SO EXCITED this is your pick. I so enjoy this chicken roti. You can sub the chickpeas with garbanzo beans or white beans or completely eliminate it, if you prefer. I can’t wait to see what you make of this. I have been checking out your blog- you do have some amazing recipes.Let me know if you have any more questions
Garbanzo Beans are chick peas I believe.
Yes, they are!
Quite good. This was really interesting, and tangy. The mixture of flavours was unusual and it is one dish I am going to be making again . I just have to wait until more people are over.
Thanks for the feedback. Glad to hear you will be making this again.
Yummy!! We loved it.
Kelsey, I knew you would . This is my new favorite can’t get enough of it!
This was really good. I had it with rice. Definitely a keeper…
Philo, glad I have a convert. I really did enjoy this too!
Am. Speechless.
Must try, must try, must try.
You really know how to push my buttons. Seriously. Your cooking is just….my dream come true. 🙂
Nagi, thanks. Yours is just as good.
Charlene, I know what you mean. Once you make this you can’t help but eat it all.
Trinidadian food is AMAZING and roti is my kryptonite, glad to hear you’re an official recruit for Caribbean food, there’s so much diversity to island food.
Wow! You have got me salivating. I hear you! Will definitely give this a try. Well done!
Thanks Eric let me know how it works for you!