Curry Chicken Roti
- 3/4 C fresh Cilantro
- 1/2 C fresh Parsley
- 3 Garlic cloves
- 1 Tbsp Worcestershire Sauce
- 1/4 C Vegetable Oil
- 1/2 Tsp Kosher Salt
- 1/2 Tsp freshly ground Black Peppercorn
- 6 skinless, bone-in Chicken Thighs (about 2.5 lb /1.2 kg), each thigh cut into 3 pieces
- 2 Tbsp Coconut Oil
- 1 cooking Onion, chopped
- 6 Garlic cloves, smashed
- 3 Tbsp mild Curry Powder (Lalah’s brand recommended)
- 2 C low-sodium Chicken Stock
- 2 1/2 C peeled and diced White Potato (about 1 large)
- 1 can (19 oz/540 mL) Chickpeas, rinsed and drained
- Kosher Salt to taste
In a food processor, combine cilantro, parsley, garlic, Worcestershire, oil, salt and pepper. Pulse until mixture is a fragrant paste; there should still be very small pieces of herbs visible. Evenly coat chicken thighs with marinade. Cover and refrigerate at least 1 hour, ideally overnight for best flavour.
In a large pot, bring coconut oil to medium high heat. Add onions and garlic; sauté until very dark golden brown, about 7-8 minutes. Add curry powder and cook out for a minute, then add chicken pieces, including the marinade. Let moisture from the marinade cook out slightly, allowing the chicken to sear, about 3-4 minutes each side. Add chicken stock, gently scraping bottom of the pot with a wooden spoon to lift up any delicious browned bits. Bring mixture up to a simmer and cook for 15 minutes before adding in diced potatoes. Return to a simmer for another 15 minutes, then add chickpeas, stir and simmer uncovered for a final 20 minutes. To thicken up the curry slightly, smash a few of the chickpeas and potatoes with a fork against the side of the pot and fold back into the sauce. Simmer a few minutes longer to let it all come together. Check seasoning, adding salt to taste. Keep warm for roti assembly.
For Roti Assembly & Serving
- Wax Paper
- Dhal Puri roti skins*
- Curry Chicken, above
- Hot Sauce to taste (Yellow Caribbean-style Scotch Bonnet sauce recommended)
- Paper Bags
Time to assemble! For each serving, place a roti skin on top of an equal-sized square of wax paper. Scoop a generous amount of curry chicken (about 3 pieces of chicken, with an even amount of potatoes, chickpeas and sauce) onto the centre of the roti skin. Season with hot sauce to taste.
Next, fold over the left side of the circle, like wrapping a present, then the right, followed by the top and bottom edges, forming a squat, firmly packed rectangle. Confidently flip your filled roti, seam-side down on the wax paper. Roll the paper up firmly, folding the open ends in to seal. Place the whole package into a paper bag. You’re all set to enjoy a taste of Trinidad!
*Thin Caribbean flatbread filled with seasoned ground split peas. Look for in West Indian grocery shops.