Curry Chicken Roti Roll
Curry Chicken Roti Roll is a popular street food in Trinidad and Tobago, featuring flavorful curry chicken wrapped in a soft roti bread. It's a delicious and satisfying meal that's perfect for lunch or dinner.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp curry powder
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tomato, diced
- 1 cup chicken broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- 4 pieces of roti bread
Instructions
- In a large pot, heat some oil over medium heat. Add the curry powder and cook for 1-2 minutes until fragrant.
- Add the chopped onion, minced garlic, and grated ginger. Cook until the onions are soft.
- Add the diced tomato and cook for a few minutes until it starts to break down.
- Add the chicken pieces to the pot and stir to coat them with the curry mixture.
- Pour in the chicken broth and coconut milk. Season with salt and pepper. Cover and simmer for 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Warm the roti bread in a dry skillet or microwave.
- To assemble the roti rolls, place a generous portion of the curry chicken in the center of each roti. Fold in the sides and roll up tightly.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Skillet
Tools
Knife Cutting board Grater
Serving suggestions
Serve the Curry Chicken Roti Rolls with a side of mango chutney and a refreshing glass of mauby, a traditional Trinidadian drink.
Tips & tricks
For a spicier kick, add some chopped Scotch bonnet pepper to the curry chicken mixture.
Cost
$15