Caribbean chicken roti

One of my absolute favourites – Caribbean chicken Roti!


INGREDIENTS

FOR THE MASALA

  • 1 Tbsp. Cumin
  • 1 Tbsp. Turmeric
  • 1 Tbsp. Fenugreek
  • ½ Tbsp. Black cumin (if not available use Nigella or regular Cumin)
  • 2 Tbsp. Mustard seeds
  • 1 Tbsp All spice

FOR THE ROTI FILLING

  • 1 Onion, finely chopped
  • 2 Garlic cloves, finely sliced
  • 2 Tbsp. Tomato paste
  • 2 Tbsp. Kerrie Masala mix
  • 4 Chicken thighs, skin and bone removed and cut into 2cm chunks
  • 300ml Chicken stock
  • 100 ml Water
  • 2 Potatoes, peeled, cut into 3cm pieces and boiled until they are soft but still have a slight bite to them
  • 1 Can of chickpeas, drained and rinsed
  • 2 Eggs, boiled
  • Little oil for frying
  • Salt
  • Pepper
  • 2 Roti pancakes (find recipe HERE)

DIRECTIONS

  1.  Fry the onion until translucent, add the garlic and gently fry for a minute or so
  2. Add the tomato paste and the Kerrie Marsala and fry for another couple of minutes, regularly stirring to ensure it doesn’t stick to the pan
  3. Add the chicken and cook for 10 minutes or so or until the chicken is cooked all the way through
  4. Add the chicken stock, water, chickpeas and potatoes and let simmer for 20 minutes or so or until the stock has reduced to about a ¼
  5. Season with salt, pepper and kerrie powder to taste and serve with hot roti pancakes and lots and lots of chutney!

 

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