Esther & Omega Cooking Session – Chicken Roti

admin September 23, 2011

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The Caribbean is a melting point of some many ethic groups and cultures from all over the world.  The good thing is that we have a wealth of knowledge which is spread through out.  This dish actually came to the Caribbean by the Indian ethic group; Those from trinidad & tobago.  Thank you so much guys!  This is a popular dish in Grenada and Trinidad.  You have go anywhere and get a roti.

The good thing is that roti can be made with any meat: chicken, beef, mutton etc.  Vegetarians don’t feel bad or left out.  Roti’s can be made with only vegetables.

I hope you guest try this one day!!


. 3/4 – 1 pound chicken breasts, boneless, skinless, cut into chunks
about 1 1/2 inches

. 6 large potatoes, peeled, chopped into chunks
. 2 onion, peeled and chopped
. 2 tablespoons oil for stir-frying
. 2 tablespoons curry powder
. 1/2 teaspoon salt, or to taste
. Seasoning peppers
. 4 Cloves of garlic
. 1 bundle Chive & Thyme


Heat a deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to
the heated pan. When the oil is hot, add the onion, cloves, garlic, chives &
thyme and seasoning peppers.
<> Stir-fry until
softened and translucent. Add the curry powder and stir-fry until fragrant.

Add the chicken and stir-fry for about 5 minutes so that the chicken is
browned and coated with the curry paste.

Add potatoes, stir for a minute, cover and simmer over low heat for about 15
– 20 minutes, making sure the chicken is cooked.
Taste the curried chicken and adjust the seasoning if desired.

Place the prepared curried chicken onto the Roti flatbread. Roll up and cut
in half if desired.

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