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:
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?
ImmaculateBites says
Yes you should . Adjust chicken powder to desired taste .Enjoy!
AA says
My family loved it! Thank you.
Immaculate Bites says
You’re welcome, AA! I’m happy that your family loved it 🙂
Jeff B says
Amazing!! My 4 year old absolutely loved it! He wants it in his lunch tomorrow as well. Thank you for posting!
ImmaculateBites says
Great! Thanks for the feedback.
Natasha Collier says
This recipe was brilliant, thank you!
Gena says
This was delicious. Perfect chicken roti recipe I will continue making it!
ImmaculateBites says
YESS!Thanks so much.
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!
ImmaculateBites says
Thats’s so sweet of you. Thanks so much.
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.
ImmaculateBites says
Glad to hear this . Thanks for taking time out to share this with us .
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.
ImmaculateBites says
Yes it is .I make it all the time . Always remember that recipes are a guide – adjust spices or takeout as needed.
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?
ImmaculateBites says
Yes you can make that swap. I would use stew beef , cook until tender. Adjust liquid as needed. Hope this helps.
Marguerite says
Recipe looks great but no instructions for making the actual roti skin
Irie Mon says
I’m guessing you didn’t read through the entire article. She has a direct link to making the roti https://www.africanbites.com/paratha-buss-shut/
ImmaculateBites says
Thanks Irie! Appreciate you taking time out to provide the link.
Carolyn Scott says
Very yummy , my family loved it
ImmaculateBites says
Glad to hear this.
AshleyD says
This was delicious! Very authentic. Next time I’ll add a little fresh ginger. Thanks!!
ImmaculateBites says
Thanks for the feedback.
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.
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!
ImmaculateBites says
Hi Steve, you might have to cook it longer in order to achieve the thick consistency you desire. About 15 minutes more .
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!
ImmaculateBites says
You can use any hot sauce you have on hand. I have used a variety and they all work.
Mikey says
I would personally suggest “Valentina”.