Flavorful Trinidadian Roti Curry Wrap Recipe with Tender Chicken Easy and Perfect

Let me tell you, the scent of rich curry spices mingling with freshly cooked roti is enough to make anyone’s mouth water. The first time I made this Trinidadian roti curry wrap with tender chicken, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make similar dishes on rainy weekends, filling the house with irresistible aromas that promised comfort and joy.

Honestly, this recipe brings back those memories with every bite. My family couldn’t stop sneaking these wraps off the counter (and I can’t really blame them). You know what? This roti curry wrap is dangerously easy to make but provides pure, nostalgic comfort. It’s perfect for a casual dinner, a quick lunch, or brightening up your Pinterest recipe board with something a little different.

After testing this recipe multiple times—in the name of research, of course—it became a staple for family gatherings and gifting. It feels like a warm hug wrapped up in soft, flaky roti with tender, spicy chicken that just melts in your mouth. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Flavorful Trinidadian Roti Curry Wrap Recipe with Tender Chicken

This isn’t just another chicken curry wrap. Based on countless trials and a bit of kitchen wisdom, here’s why this Trinidadian roti curry wrap stands out:

• Quick & Easy: Ready in under 45 minutes, perfect for busy weeknights or those last-minute cravings.
• Simple Ingredients: No need for exotic spices—most are pantry staples or easy to find in your local market.
• Perfect for Any Occasion: Whether it’s a casual family meal, a picnic, or a potluck, this wrap always impresses.
• Crowd-Pleaser: Kids and adults alike rave about the tender chicken and flavorful curry blend.
• Unbelievably Delicious: The combination of tender chicken simmered in vibrant curry sauce, wrapped in soft, flaky roti is next-level comfort food.

What makes this recipe different? It’s the balance of spices that’s just right—not overpowering but bold enough to transport your taste buds to Trinidad. The secret is simmering the chicken slowly so it’s tender and juicy, and the roti is soft yet sturdy enough to hold all that goodness without falling apart. This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food with soul and a little Caribbean flair, ideal for impressing guests without breaking a sweat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if needed.

For the Chicken Curry:

• Chicken thighs, boneless and skinless (about 2 lbs / 900g) – I recommend using thighs for juiciness and tenderness
• Yellow curry powder (2 tablespoons) – Trinidadian-style curry powder works best, but mild curry powder is fine too
• Garlic, minced (4 cloves) – adds depth
• Ginger, freshly grated (1 tablespoon) – provides warmth and zing
• Onion, finely chopped (1 medium) – classic base flavor
• Green seasoning (2 tablespoons) – a blend of cilantro, scallion, thyme, and garlic; if unavailable, mix fresh cilantro and scallions finely chopped
• Scotch bonnet pepper, whole (optional) – for authentic heat, remove before serving
• Tomato paste (1 tablespoon) – adds richness and color
• Vegetable oil (3 tablespoons) – for sautéing
• Salt and black pepper to taste
• Water or chicken broth (1 cup / 240 ml) – for simmering
• Fresh cilantro for garnish (optional)

For the Roti:

• All-purpose flour (3 cups / 375g) – I prefer King Arthur for consistent results
• Baking powder (1 teaspoon) – helps puff the roti slightly
• Salt (1 teaspoon)
• Vegetable oil or melted butter (2 tablespoons) – adds softness
• Warm water (about 1 cup / 240 ml) – to form dough

Substitution tips: For gluten-free roti, almond or chickpea flour can work but expect different texture. If scotch bonnet is too spicy, swap with a milder chili or omit altogether. Use coconut oil for a subtle tropical twist in the curry.

Equipment Needed

• Large skillet or saucepan: For making the chicken curry. A heavy-bottomed pan prevents burning and promotes even cooking.
• Mixing bowls: For preparing the roti dough. I like glass or stainless steel for easy cleanup.
• Rolling pin: Essential for rolling out the roti thinly and evenly; if you don’t have one, a clean wine bottle works in a pinch.
• Non-stick frying pan or cast iron skillet: For cooking the roti. Cast iron provides great heat retention.
• Measuring cups and spoons: For accuracy, especially with spices and liquids.
• Spatula or tongs: For flipping the roti without tearing.

If you’re on a budget, a basic non-stick pan and a rolling pin substitute work just fine. Keeping your equipment well-maintained, especially seasoning your cast iron skillet, really makes a difference in the final roti texture.

Preparation Method

1. Prepare the chicken: Cut the chicken thighs into bite-sized pieces (about 1-inch chunks). Pat dry with paper towels to help the curry develop better.
2. Make the curry base: Heat 3 tablespoons of vegetable oil in your skillet over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking another 1-2 minutes until fragrant.
3. Add curry powder and tomato paste: Sprinkle in 2 tablespoons of curry powder and stir well, letting it toast slightly (about 1 minute). Add 1 tablespoon tomato paste and mix thoroughly to deepen flavor.
4. Incorporate chicken and seasoning: Add chicken pieces and toss to coat evenly with the curry mixture. Pour in 1 cup (240 ml) water or chicken broth, add salt and pepper to taste, and tuck in the whole scotch bonnet pepper if using (remember to remove later!).
5. Simmer the curry: Lower the heat to medium-low and cover the pan. Let the chicken simmer gently for 25-30 minutes, stirring occasionally until the sauce thickens and the chicken is tender. If the curry gets too dry, add a splash more water.
6. Prepare the roti dough: While the curry simmers, combine 3 cups (375g) all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt in a mixing bowl. Add 2 tablespoons vegetable oil or melted butter. Slowly add about 1 cup (240 ml) warm water, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
7. Rest the dough: Cover the dough with a clean towel and let it rest for at least 20 minutes. This step helps the gluten relax for easier rolling.
8. Divide and roll out roti: After resting, divide the dough into 8 equal portions. Roll each into a ball, then flatten with a rolling pin into thin circles about 7-8 inches (18-20 cm) in diameter. Try to get them as even as possible for uniform cooking.
9. Cook the roti: Heat a non-stick or cast iron skillet over medium-high heat. Place one rolled roti on the pan and cook for about 1-2 minutes until bubbles form and the bottom gets light brown spots. Flip and cook the other side similarly. Repeat with the remaining dough, stacking cooked rotis in a towel to keep warm and soft.
10. Assemble the wrap: Remove the scotch bonnet pepper from the curry. Spoon a generous amount of tender chicken curry onto a warm roti. Fold or roll it up like a wrap, and garnish with fresh cilantro if desired. Serve immediately for the best experience.

Pro tip: If your curry is too thin, remove the lid in the last 5 minutes to reduce liquid. If it’s too thick, stir in a little warm water to loosen.

Cooking Tips & Techniques

Making this Trinidadian roti curry wrap is pretty straightforward, but a few tricks can really make it shine. First, don’t rush the curry simmering—low and slow is the way to get that tender, juicy chicken that falls apart with your fork. I’ve found that using chicken thighs instead of breasts keeps the meat moist and flavorful.

When rolling out the roti, dust your surface lightly with flour, but not too much—too much flour can make the roti dry and tough. Also, let the dough rest; I once skipped this step and ended up with stubborn dough that wouldn’t roll properly. Lesson learned!

Watch your heat carefully when cooking the roti. Medium-high works best to get those nice golden spots without burning. If your pan is too hot, the roti will cook on the outside but stay raw inside.

Finally, don’t be shy with the curry powder. A good-quality Trinidadian curry powder (like Schwartz or Grace brands) makes a big difference, giving that authentic flavor punch.

Variations & Adaptations

This recipe is quite flexible, so feel free to experiment:

• Vegetarian version: Swap chicken with chickpeas and potatoes for a hearty meatless curry wrap.
• Spicy level: Adjust the amount of scotch bonnet pepper or remove seeds to control the heat.
• Alternative meats: Try goat or beef cuts, but increase simmering time for tenderness.
• Gluten-free roti: Use chickpea or almond flour blends, though the texture will be denser and less stretchy.
• Seasonal twist: Add diced pumpkin or spinach to the curry for extra veggies and color.

Personally, I once added some fresh mango chutney on the side for a sweet contrast that was a total game-changer.

Serving & Storage Suggestions

Serve these Trinidadian roti curry wraps hot and fresh for the best flavor and texture. They pair beautifully with a simple side salad or fried plantains for a fuller meal. A cold ginger beer or mango lassi complements the spices perfectly.

If you have leftovers, wrap them tightly in foil or plastic wrap and refrigerate for up to 2 days. To reheat, unwrap and warm gently in a skillet over low heat, flipping often to avoid drying out the roti. Avoid microwaving if you want to keep the wrap from getting soggy.

Interestingly, the flavors of the curry deepen overnight, making leftover wraps even more delicious if you don’t mind a softer roti texture. Just reheat carefully, and you’ve got a tasty next-day lunch sorted.

Nutritional Information & Benefits

This Trinidadian roti curry wrap is a balanced meal rich in protein from the chicken and complex carbohydrates from the roti. A typical serving provides about 450-500 calories depending on portion size. Key nutrients include vitamin B6 and niacin from chicken, and minerals like iron and magnesium from the spices and flour.

The garlic and ginger in the curry offer anti-inflammatory benefits, while the turmeric in the curry powder supports digestion and immunity. This recipe is naturally gluten-containing unless you swap the flour, and it’s dairy-free, making it suitable for many dietary needs.

From a wellness perspective, it’s satisfying without being heavy, and the homemade approach means no preservatives or excess sodium found in many takeout options.

Conclusion

If you’re looking for a dish that packs flavor, warmth, and a little Caribbean soul, this flavorful Trinidadian roti curry wrap with tender chicken is absolutely worth trying. It’s a recipe that invites customization, so feel free to tweak the spice level or ingredients to suit your taste buds. I love how it brings my family together around the table and sparks stories of my childhood kitchen.

Give it a go, and don’t forget to share your thoughts and any twists you try. I’d love to hear how this recipe fits into your kitchen adventures. Remember, cooking should be fun, a little messy, and always delicious. Enjoy!

FAQs About Trinidadian Roti Curry Wrap with Tender Chicken

Can I use chicken breast instead of thighs?

Yes, but thighs are preferable for juiciness and tenderness. If using breast, cook carefully to avoid drying out.

What if I don’t have scotch bonnet pepper?

You can substitute with habanero or a smaller amount of cayenne pepper, or omit it entirely if you prefer mild heat.

How do I store leftover roti?

Keep leftover roti wrapped in an airtight container or plastic wrap in the fridge for up to 2 days. Reheat on a pan for best texture.

Is this recipe gluten-free?

Traditionally, no. But you can try gluten-free flours like chickpea or almond flour for the roti to adapt it.

Can I make the curry ahead of time?

Absolutely! The curry tastes even better the next day. Just reheat gently before assembling your wraps.

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