The Chicken Roti Trinidad Style – A Delicious Caribbean Recipe

It is a historical fact that a lot of people from India and China were imported to the Caribbean for various purposes and since then an Indo-Caribbean population emerged in Guyana as well as in Suriname, Tobago and Trinidad. Eventually, the cooking spices, as well as cooking styles and recipes from India, flourished in the region and you can find most popular recipes of Indian cuisines and restaurants such as Rotimatic, in the Caribbean cuisines. For example, the typical Caribbean recipes lack turmeric, ginger, cumin, pepper, flour etc. whereas you can find these typical Indian spices and foods especially the roti, curried chicken or goat, and doubles in most Caribbean cuisines. In any one of the popular Trinidadian restaurant, you can choose the favourite roti and curried chicken or popularly called as chicken roti in the menu. The chicken roti is delicious with mouth-watering flavour of spices, potatoes and chickpeas.

The Ingredients Used in Chicken Roti:

As stated earlier, the Indo-Caribbean style of chicken roti is usually prepared with typical Indian spices, and you ultimately need a long list of ingredients to prepare the chicken roti such as two or three pounds of chicken skinned thighs cut as per the preference of bite, a teaspoon of garlic, one teaspoon of pepper, a teaspoon of dried thyme, one teaspoon of curry powder, one teaspoon of salt, and a teaspoon of lemon juice.

While filling the chicken, you will need one cup of vegetable oil, a large diced onion, two or three tablespoons of curry powder, a teaspoon of ground allspice, one teaspoon of smoked paprika, a teaspoon of ground nutmeg spice, a dried or fresh thyme, a teaspoon of cumin spice and a teaspoon of black pepper along with a can of drained chickpeas, two cups of cubed potatoes and three or four cups of chicken broth or water.

How Chicken Roti is Made:

You need to keep the chicken in a bowl and then add garlic, white pepper, thyme, curry powder and salt, and mix them with chicken by hand or with a spoon until they get coated well. Once they are done, take out the chicken and put them into the fridge for thirty minutes or overnight. The next step of cooking the chicken roti is to heat your cooking sauce-pan with oil and then add onion, thyme, garlic, allspice, cumin spice, nutmeg, smoked paprika and curry powder. You can then stir the mixture for around two or three minutes until the onion gets translucent. It is time now to put the chicken into the pan and stir and sauté them for two or three minutes.

You can further add chicken if required and then add the chickpeas. Then mix the chicken bouillon, potatoes and chicken broth. Boil the chicken until it comes to sauce thickness which may ultimately take twenty minutes to half an hour. In the meantime, you can test the chicken and add salt or pepper if necessary. Now, you can serve the chicken inside the rolled roti and experience the delicious taste. You can also read the views of other chicken roti lovers from several online pages such as Rotimatic reviews about the marvellous taste and flavour of chicken roti.

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