The last meal we had in St. Lucia was chicken roti. It was the first time I have ever heard of it but for some reason, I had to try it. After my first bite, I was hooked. The combination of the curry with the roti bread was absolutely amazing. I made this last night after I found a recipe online… made some tweaks and fell in love all over again with the dish.
We ate this with the traditional Roti bread which can be found here. It is super easy to make and well worth it.
Ingredients Chicken Marinade:
- 3 lbs Boneless and Skinless Chicken (breast and thighs) – cut into bitesized pieces
- ½ tsp White Pepper
- 1 tsp Minced Garlic (about 4 cloves)
- ½ tsp Dried Thyme
- ½ tsp salt
- ½ tsp Yellow Curry Powder
- ½ tsp Chicken Bouillon Powder
Chicken Curry Ingredients:
- ½ Cup Vegetable Oil
- 3 Tbsp Curry Powder
- 1 Large Onion – diced
- 1 tsp Ground Allspice
- 1 tsp Ground Nutmeg
- 1½ tsp Smoked Paprika
- 1½ tsp Dried Thyme
- 1 tsp Ground Cumin
- 1 tsp White Pepper
- 1 – 15oz can Garbanzo Beans – drained
- 2 cups of Cubed Red Potatoes (about 5 red potatoes)
- 1 Tbsp Chicken Bouillon Powder
- 3 cups chicken broth
- ½ tsp Cayenne Powder (optional)
- Salt to taste
Directions:
- Place chicken in a large bowl and marinate ingredients: salt, garlic, thyme, white pepper, chicken bouillon powder and curry powder.
- Mix chicken with a spoon until coated and place into the fridge. Marinate for at least 30 minutes or overnight.
- When you are ready to cook, heat up large dutch oven or saucepan with the vegetable oil.
- Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg and curry powder. Stir occasionally for 2-3 minutes or until onions are translucent.
- Add chicken and stir/ sauté for 2-3 minutes. If necessary , add a little chicken stock to prevent burning.
- Stir in chickpeas, chicken bouillon, potatoes and chicken broth. Bring to a boil and then let simmer until sauce thickens; about 20-30 minutes.
- Taste and add salt and pepper if necessary.