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.
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.
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?
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 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!
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.
You may serve with roti , rice or paratha featured here
Enjoy!
Chicken Roti
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:
Stuart says
Wonderful dish. Made the curry powder with toasted whole seeds/berries where possible, and the roti bread from scratch. A bit of work but completely worth it! Delicious.
Imma says
Oh great to hear that. Thank you so much!
MC Larose says
This is an awesome recipe!! Really tastes just like the rotis I’ve had in Caribbean restaurants! YUMMY!!!
Imma says
Oh great to hear that. Thank you so much!
Andie Williams says
My whole family adores this recipe. I’ve been making it for years. SO EASY! I omit cayenne and add lots of frozen spinach to increase nutrients. I serve it with store bought roti and my favourite kohlrabi salad on the side.
Imma says
Great combination, I will try this too. Thank you so much for your love and support:)
Scootericity2022 says
One of my fave go-to recipes. I make a few minor adjustments, like adding diced ginger and garam masala. Don’t always add the chickpeas as potatoes and chickpeas are a bit heavy together. Make it in my Lodge cast iron dutch oven. Great served with cilantor and naan. Thanks.
Almost as good as chicken roti from The Real Jerk (Toronto restaurant). Sorry Lily lol.
Amina says
Sounds good that you adjusted as per your preference. Thank you for your feedback. Much Love!!!
Shannon G says
I love this recipe so much, it is a staple. I do struggle to thicken it up most times, it can simmer upwards of 2 hours sometimes which can feel defeating. I’m curious if this can be done in an instant pot and if so what the steps would be for that?
imma africanbites says
Hi, Shannon. That’s a good question, though I haven’t tried this using an instant pot. I’ll have to add that to my to-do list. As for thickening it up, are you using an electric or gas stove? Coz I’ve been cooking this over the stovetop and it thickens up pretty easily.
Shannon G says
I use a gas stove! And I always have to make a slurry to thicken it up. But with my new instant pot I’m wondering if it could work just as well..
Scootericity2022 says
I use a cast iron dutch oven (Lodge) which rebastes and thickens up the sauce perfectly. Takes a little longer than the 25-30 minutes in the original recipe. I slow cooked it for about an hour.
Amina says
Hope it turns out well. Thank you for trying our recipe. Much Love!!!
Ed Vocate says
Been in the family for years. I do not use nutmeg as I find it bitter. Everything else is amazing. Thank you for this recipe.
Cat G. says
This is a truly wonderful recipe, thank you so much! I had it with your parathi recipe and copied a Los Angeles pop up by adding red cabbage slaw and cilantro to make wraps. The only change I made was to simmer the chicken and broth about 20 min before adding the potatoes to be sure it thickened.
Tyrone Lopez says
Unbelievable. Favourite meal over the last decade. What a recipe!! Thank you for sharing!
Immaculate Bites says
Wow! Thank you, Tyrone! You may also try Peri Peri Chicken next time 🙂
Monique Aaron says
HI! Do you have a easy recipe for the Roti? I’ve tried before and it was a fail.
Immaculate Bites says
Hi Monique! You can try my Buss up shut paratha roti recipe. Enjoy! 🙂
Janice Swan says
Please disregard previous submission.
Immaculate Bites says
Thanks, Janice!
Kristina says
This is great, loved it!
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.
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 🙂
Cassy says
Recipe is a massive hit with the family!
Immaculate Bites says
Woot! Thank you, Cassy! 🙂
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!
Gord M. says
Just to add to my previous review I forgot to give the recipe a rating, it is definetly 5 stars all the way!
Immaculate Bites says
Thank you 🙂
Immaculate Bites says
Awesome! Thanks for sharing, Gord! 🙂
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!
Immaculate Bites says
Aww thank you! 🙂