A West Indian style curry, this Trini Roti hails from the deepest regions of the Caribbean. An heirloom recipe gifted to me by Chef Devin Marhue, known in his family as ‘Uncle Kalo’s Trini Roti’.
- 1 1/2 pounds of chicken thighs
- 2 cups plain yogurt
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/4 cup cooking oil (corn or sunflower)
- 2 onions, chopped fine
- 5 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 tablespoon cumin (or roasted cumin)
- 2 teaspoons turmeric
- 2 red birds eye chili peppers, minced
- 1 teaspoon of salt (to taste)
- 2 cups chicken stock
- 1 12-ounce (398 ml) can of coconut milk
- 2 large potatoes (about 2 cups), peeled & cubed
- 2 cups taro root, peeled and cubed
- 1 – 2 tablespoons fresh coriander, chopped
- 3 cups all-purpose flour
- pinch fast-acting yeast
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 3/4 – 1 cup water (see notation in instructions below)
- 5 tablespoon vegetable oil (for use as you cook)
- Marinade: In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
- Curry: Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
- Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer – an hour or more.
- As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
- Roti Wraps: In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
- Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
- Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.
This recipe performs best if the chicken is left to marinate, refrigerated, overnight.
To assemble: Place a scoop of curry (about a half cup) in the middle of the roti and fold, left over right then top and bottom, to form a rectangular bundle. Serve fold down, allowing curry to weigh down the seams and seep, ever so slightly, into the folds of the roti, holding it perfectly in place.
Gypsy Quickie Tip: If you’re not up to mastering the art of roti wraps, pop by your local roti hut, they’re often willing to sell you a few wrappers for a roti night at home. It’ll be our little secret.
- Category: Main
- Method: Stewing
- Cuisine: Caribbean
Keywords: Trini Roti, Trinidadian Roti, Caribbean Roti, Roti Wrap