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Flavorful Trinidadian Roti Curry Wrap Recipe with Tender Chicken

Trinidadian roti curry wrap - featured image
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A delicious and easy Trinidadian roti curry wrap featuring tender chicken simmered in vibrant curry sauce, wrapped in soft, flaky roti. Perfect for casual dinners, quick lunches, or family gatherings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 2 tablespoons yellow curry powder (Trinidadian-style preferred)
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 medium onion, finely chopped
  • 2 tablespoons green seasoning (blend of cilantro, scallion, thyme, and garlic)
  • 1 whole scotch bonnet pepper (optional, remove before serving)
  • 1 tablespoon tomato paste
  • 3 tablespoons vegetable oil
  • Salt and black pepper to taste
  • 1 cup water or chicken broth
  • Fresh cilantro for garnish (optional)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil or melted butter
  • About 1 cup warm water

Instructions

  1. Cut chicken thighs into 1-inch bite-sized pieces and pat dry.
  2. Heat 3 tablespoons vegetable oil in a skillet over medium heat. Sauté chopped onions until translucent, about 5 minutes.
  3. Add minced garlic and grated ginger; cook 1-2 minutes until fragrant.
  4. Sprinkle in 2 tablespoons curry powder and stir for about 1 minute to toast.
  5. Add 1 tablespoon tomato paste and mix thoroughly.
  6. Add chicken pieces and toss to coat with curry mixture.
  7. Pour in 1 cup water or chicken broth, add salt and pepper to taste, and add whole scotch bonnet pepper if using.
  8. Lower heat to medium-low, cover, and simmer for 25-30 minutes until chicken is tender and sauce thickens, stirring occasionally. Add water if too dry.
  9. Meanwhile, combine 3 cups flour, 1 teaspoon baking powder, and 1 teaspoon salt in a bowl.
  10. Add 2 tablespoons vegetable oil or melted butter and slowly add about 1 cup warm water, mixing until a soft dough forms.
  11. Knead dough on a floured surface for 5-7 minutes until smooth and elastic.
  12. Cover dough with a towel and let rest for at least 20 minutes.
  13. Divide dough into 8 equal portions, roll each into a ball, then flatten into 7-8 inch circles with a rolling pin.
  14. Heat a non-stick or cast iron skillet over medium-high heat. Cook each roti for 1-2 minutes per side until bubbles form and light brown spots appear.
  15. Stack cooked rotis in a towel to keep warm and soft.
  16. Remove scotch bonnet pepper from curry. Spoon chicken curry onto a warm roti, fold or roll it up, garnish with fresh cilantro if desired, and serve immediately.

Notes

Simmer the curry slowly for tender chicken. Let the roti dough rest to relax gluten for easier rolling. Use medium-high heat for cooking roti to avoid burning. Remove scotch bonnet pepper before serving to control heat. For gluten-free roti, substitute with almond or chickpea flour but expect different texture.

Nutrition

Keywords: Trinidadian roti, chicken curry wrap, Caribbean recipe, easy curry wrap, roti recipe, chicken curry, Trinidadian cuisine

Find it online: https://flurpchef.com/flavorful-trinidadian-roti-curry-wrap-recipe-with-tender-chicken-easy-and-perfect/