Trinidadian Chicken Roti

Method

1. 1

   Season the chicken

   Mix the chicken with the curry powder, cumin and salt in a bowl. Leave for 10 minutes so the spices coat the meat evenly.

2. 2

   Cook the aromatics

   Over medium heat, warm the oil in a large, heavy saucepan for 1 minute. Add the onion and garlic and cook for 5 minutes, stirring, until soft and fragrant but not browned.

3. 3

   Cook the chicken

   Over medium heat, add the seasoned chicken and stir for 5 minutes, until the pieces are coated and the outside is no longer raw. Stir often so the curry powder does not catch and turn bitter.

4. 4

   Simmer the chicken

   Add the water and whole Scotch bonnet, then bring to a gentle boil over medium-high heat, about 3 minutes. Lower the heat, cover and simmer gently for 20 minutes, until the chicken is tender.

5. 5

   Cook the potatoes

   Stir in the potatoes, cover and simmer over low heat for 20 minutes, stirring once halfway through, until a knife slides easily into the potatoes. Remove the lid for the last few minutes if the sauce needs thickening.

6. 6

   Check and finish

   Check the thickest chicken piece with a food thermometer; it must reach 74°C. Remove the Scotch bonnet, stir in the coriander and taste the sauce; it should be thick enough to cling to the chicken and potatoes.

7. 7

   Warm the roti

   Over medium heat, warm the roti in a dry frying pan for about 1 minute per side, until soft, pliable and lightly spotted. Keep covered with a clean tea towel so they do not dry out.

8. 8

   Serve

   Spoon the chicken and potato curry into the warm roti and fold or roll to serve, with extra curry alongside.

Tips

• Pierce the Scotch bonnet without cutting it open, and remove it before serving.
• Cut the potatoes into even 2 cm pieces so they cook at the same rate.
• Stir gently when adding the potatoes to keep them intact.
• If the sauce is still loose, simmer uncovered for the last few minutes until it clings to the filling.

Swaps

• Use boneless skinless chicken breast instead of thighs, checking it carefully so it does not overcook.
• Use a mild fresh chilli instead of the Scotch bonnet for a gentler flavour.
• Use flatbreads instead of roti if needed.

Storing

Refrigerate the curry in an airtight container for up to 3 days and reheat until steaming; warm the roti separately just before serving.