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Trinidad Chicken Roti

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Author: Imma
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Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potatoes – So easy to make and comes together quickly.

Chicken roti

I am not going to deny that I somewhat have a love affair with Caribbean food. You name it, Jamaican curry chicken, Coconut buns/Cakes, Caribbean potato salad, salt fish fritters, not to mention 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 into the mix.

 Chicken Roti

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. Did I get you excited?

Chicken roti 

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. chicken roti

He pretty much ate the whole thing in one sitting and was at a loss for words. 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 part of our meal rotation. Give it a try!

 Chicken roti

 I usually add hot sauce and paprika (I 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.

Paratha Buss up shut

You may serve with roti , rice or  paratha featured here 

Enjoy!

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Chicken Roti

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.
4.84 from 55 votes
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Caribbean
Servings 5 people

Ingredients

Chicken Marinate

  • 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

Chicken Roti

  • 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

Instructions

  • Place chicken in a large bowl or sauce pan
  • then add salt, garlic, thyme, white pepper and curry powder
  • 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.
  • 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.
  • Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
  • 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.
  • Adjust for salt, pepper and  thickness with more more broth.

Nutrition Information:

Calories: 333kcal (17%)| Carbohydrates: 16g (5%)| Protein: 12g (24%)| Fat: 25g (38%)| Saturated Fat: 2g (13%)| Cholesterol: 43mg (14%)| Sodium: 580mg (25%)| Potassium: 561mg (16%)| Fiber: 4g (17%)| Sugar: 1g (1%)| Vitamin A: 720IU (14%)| Vitamin C: 11.6mg (14%)| Calcium: 62mg (6%)| Iron: 5mg (28%)
Author: Immaculate Bites
Course: Main
Cuisine: Caribbean
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Nutrition Facts
Chicken Roti
Amount Per Serving
Calories 333 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 2g13%
Cholesterol 43mg14%
Sodium 580mg25%
Potassium 561mg16%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 1g1%
Protein 12g24%
Vitamin A 720IU14%
Vitamin C 11.6mg14%
Calcium 62mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

Chicken Roti IMG_0262 IMG_0264 IMG_0268 IMG_0272 IMG_0280  IMG_0573

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.

 

 

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Comments & Reviews

  5. Linda says

    One of the best recipes I’ve followed. Well THE best according to my 10 year old daughter. Some meals she finds a bit too spicy but this recipe has the whole family making very satisfied noises whilst eating. We’re a family of 5 with very different tastes and this suited us all.
    Thankyou for sharing.

    Reply

    • Immaculate Bites says

      Aww! She is sweet! Please say hello to your daughter and thank you! I’m happy to know that this is something you’ve all enjoyed. Thank you for sharing 🙂

      Reply

  7. Gord M. says

    Made this the other day and it turned out great. I will be making this now on a regular basis. I followed recipe exactly except I simmered for close to 45 mn and it turned out perfect. I purchased the dal puri roti shells instead of making them and used Matouks hot sauce (green label) as a condiment on top. Thanks for this great recipe!

    Reply

  8. Cinema613 says

    Using this recipe for the second time know. Grew up eating roti just like it and now I can make my own, thank you!

    Reply

  9. Laura says

    Question: i haven’t made the recipe yet. But if you’re using chicken broth as a base instead of water, should you add less of the chicken boillion powder?

    Reply

  11. Jeff B says

    Amazing!! My 4 year old absolutely loved it! He wants it in his lunch tomorrow as well. Thank you for posting!

    Reply

  14. Sandra Brown says

    This is the first review I’ve ever given…. Mostly because I’m never really wowed, and I have to tweak. If I have to tweak, is not good. This was bang on. It had flavor, it had texture, and not one complaint. We’re a hard bunch to please. If anyone tells you they had to tweak it, they’re nuts! Fabulous recipe! Knocked it out of the park!

    Reply

  15. C says

    Just wanted to say thank you for this recipe. I always come back to it. My wife and her parents were blown away the first time I made it for them. It is a staple in our household.

    Reply

  16. Kat says

    So I made this during the summer, and it was indeed the best thing I’d eaten in months. However…I have to wonder, is it really meant to be 1 WHOLE teaspoon of nutmeg? I had an incredibly unpleasant reaction following eating this curry (INTENSE physical anxiety/fast heartbeat), and later looked up that 1-3 tablespoons of nutmeg is considered toxic and possibly fatal. I split this curry with only one other person, and even half a teaspoon of nutmeg resulted in a pretty bad time for me.

    Reply

    • ImmaculateBites says

      Yes it is .I make it all the time . Always remember that recipes are a guide – adjust spices or takeout as needed.

      Reply

  17. Monica M Avila says

    There is a Trinidadian place in town that makes a version of this with beef. Could beef be swapped out for the chicken in this recipe? If so, what cut of beef do you suggest using? And would the spice ingredients and measurements remain the same?

    Reply

    • ImmaculateBites says

      Yes you can make that swap. I would use stew beef , cook until tender. Adjust liquid as needed. Hope this helps.

      Reply

  21. Mikey says

    This meal was one of the recipes that I went to heaps years back when my cooking skills were still finding their feet. I was searching through the site for something to use with chicken, lo and behold it came back to me.

    Happy to say it is just as good as it always has been. It struck that right level of spiciness, the chicken was tender, plus substituting sweet potato in there adds another dimension.

    Thumbs are up.

    Reply

  22. Steve says

    Thank you for this recipe! It is flavoured just how I wanted it and I will be coming back for this recipe whenever I want a good roti filling!!

    I found that the liquid was very watery in consistency and not at all thick, even after I cooked it for over 30 mins and added cornstarch. Do you have any recommendations? I want to be able to fill up some roti bread without a mess.

    Thank you!

    Reply

    • ImmaculateBites says

      Hi Steve, you might have to cook it longer in order to achieve the thick consistency you desire. About 15 minutes more .

      Reply

  23. Larissa says

    Hi there! I was wondering what hot sauce you add and how much you add to make it spicier as you mentioned. As well, how much paprika would you add?

    Thanks!

    Reply

  25. Dave says

    I only discovered rotis about a year ago, but my wife was born and raised here in South Africa, where they are quite common. Finding allspice was a bit of a mission but we managed to get some whole berries we could grind. We were both thrilled with how this recipe turned out. It’s pungent, spicy, and delicious. Exactly what we were craving and as good as any roti we’ve had. We’ll definitely make this again!

    Reply

    • ImmaculateBites says

      Fantastic!! I am glad you went to the trouble of finding allspice. It really does make this dish extra special. Thank you for the feedback, Dave!

      Reply

  26. Sophie says

    It’s rare that I find a recipe that pleases the whole family (all with very different palates) but this one is a winner! Great balance of flavours. I’m only familiar with Malaysian chicken roti (Caribbean cuisine is rare in New Zealand) but this recipe is equally delicious.
    You must eat it with traditional roti bread!

    Reply

  27. Maggie says

    It was delicious – My husband loved it! – but it turned out more curry- coloured than the lovely reddish colour in your photos. Just wondered – what you added to get that darker colour?

    Reply

    • Maggie says

      Wanted to add a huge thank you for this recipe… it is definitely a keeper and my husband asked if it could go on regular meal rotation! (He said like -every other day! lol. We wrapped it up in chickpea Roti- so tasty- and my kitchen smelled just heavenly!

      Reply

      • ImmaculateBites says

        Wow, wrapped in chickpea Roti, that must have been Delicious!!! No wonder your husband has taken a liking to this dish :). Thank you for stopping by, Maggie.

        Reply

    • ImmaculateBites says

      Awesome!! I am so glad you loved it, Maggie. As for the reddish color, it is probably the paprika :).

      Reply

  28. Jim says

    Awesome! I was hesitant to believe this was the real deal. 10 years ago I had Roti in Barbados and never had it again but always remembered it and looked for it. Couple weeks ago I was craving that taste I remembered so well and came across this. Wow. Just wow. Super authentic from what I can tell. Making again tomorrow. Going into the dinner rotation. Ate wrapped in roti we bought from the local Bazaar. Thanks so much!

    Reply

    • ImmaculateBites says

      Fantastic! I am so glad you loved this recipe, Jim :). Thank you so much for taking the time to leave this feedback.

      Reply

  29. Trina_IIX says

    Love this recipe, it turned out soooooo flavorful and soooooo good! My first time trying roti and the smell while it was cooking was fantastic. Delicious, thank you for sharing! I added a habanero pepper in the step with the onions to kick up the heat. Served over rice…. will keep this recipe in the dinner rotation for sure. ♥️ all of your recipes I’ve tried so far… thanks again!

    Reply

  30. Tim says

    Amazing! I don’t have access to the west Indian food in TO, because I don’t live there anymore. But this recipe is the real deal! A tad too much oil for my taste, but the spice profile is perfect!

    Reply

  31. Ron says

    Fantastic recipe, its my new favorite meal.

    I make it for a meal and before the afternoon is out I have to hide a bowl or Ill not have any for my dinner.

    Thank you very much.

    Ron

    Reply

  32. Ron says

    I followed your recipe to the letter but some how its a bit thin, is there a way to thicken it up a little bit? I have been simmering it for 35 minutes to thicken it but its not working for me.

    Thanks
    Ron

    Reply