Trinidadian
Curry Chicken Roti
Trinidadian curry chicken and potato wrapped in a tender split-pea-filled dhalpuri roti.
6 servings · 75 minutes prep · 35 minutes cook
Ingredients
Green Seasoning
- 1/2 packed cup chopped chadon beni or cilantro
- 4 scallions, chopped
- 4 pimento peppers, chopped
- 4 garlic cloves, chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp water
Curry Chicken
- 2 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tbsp Diamond Crystal kosher salt, divided
- 2 tbsp avocado oil
- 3 tbsp Trinidad curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 garlic cloves, finely grated
- 1 Scotch bonnet chile, left whole
- 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- 2 1/2 cups water, plus more as needed
Dhalpuri Roti
- 1 cup yellow split peas, rinsed
- 2 garlic cloves
- 1 tsp roasted ground cumin
- 1/2 tsp Diamond Crystal kosher salt
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp Diamond Crystal kosher salt
- 1 1/2 cups warm water, plus up to 1/4 cup more as needed
- 1/3 cup avocado oil, for brushing and cooking
Directions
Make the Green Seasoning
- Blend the chadon beni, scallions, pimento peppers, garlic, thyme, and water into a coarse paste. Toss all the green seasoning with the chicken and 2 tsp salt. Cover and refrigerate 2 hours.
Cook the Split-Pea Filling
- Simmer the split peas and garlic in unsalted water until just tender but not mushy, 18 to 22 minutes. Drain exceptionally well, cool, then pulse with cumin and 1/2 tsp salt into fine, dry crumbs.
Mix and Rest the Roti Dough
- Mix the flour, baking powder, and 1 tsp salt. Add 1 1/2 cups warm water and knead into a soft, smooth dough, adding extra water only as needed. Coat lightly with roti oil, cover, and rest 30 minutes.
Cook the Curry Chicken
- Heat 2 tbsp avocado oil in a heavy pot over medium heat. Add the curry powder, cumin, turmeric, and garlic with 1/4 cup water and fry until darkened, fragrant, and the oil separates, 3 to 4 minutes.
- Add the chicken and marinade and cook until coated and lightly browned, 8 minutes. Add the whole Scotch bonnet, potatoes, remaining 1 tsp salt, and 2 1/2 cups water. Simmer partially covered until the chicken reaches {{temperature:175°F}} and is tender, the potatoes are soft, and the gravy is thick enough not to leak from a wrap, 25 to 35 minutes. Remove the chile.
Fill and Cook the Dhalpuri
- Divide the roti dough into 6 balls. Hollow each ball, pack with one-sixth of the split-pea filling, pinch closed, and rest seam-side down for 15 minutes.
- Heat a tawa or cast-iron griddle over medium heat. Roll one filled ball gently into a 12-inch round. Cook 30 seconds, brush lightly with roti oil, flip, brush again, and cook, turning once more, until pale golden with scattered brown spots and inflated layers, 2 to 3 minutes total. Keep covered and repeat.
Wrap and Serve
- Place 1 to 1 1/4 cups curry chicken and potato across each dhalpuri, using only as much as can be enclosed without stretching or tearing the bread. Fold the sides inward and roll into a snug parcel. Serve any extra curry alongside and serve while the crust is crisp and the center is hot.
