Chicken Roti is a fantastic street food dish served in many parts of the Caribbean.

This delicious recipe comes courtesy of Tan Rosie Foods and originates from India via Trinidad.


Chicken Roti Recipe

Chicken Curry Ingredients:

Chicken Roti Recipe

500gm Boned Chicken Thighs (Cubed).

40gm Tan Rosie Caribbean Style Curry Powder

1 tbsp Vegetable Oil

1 Scotch Bonnet Pepper

1 medium Potato (Cubed)

200ml Coconut Milk

1 Large Onion (Minced)

2 Garlic Cloves (Minced)

1 tsp Salt & Black Pepper

100 ml Water

Roti Ingredients:

500gm Flour

1 tbsp Baking Powder

1 tsp Salt

50gm Ghee

Water (enough to form soft dough)

To make the Chicken Curry:

1. Cut boned chicken thigh into cubes.

2. Massage curry powder into chicken & leave overnight.

3. Heat oil in a pan, then add onions & sauté for 5mins until golden brown.

4. Add minced garlic & sauté for 1 minute.

5. Add seasoned chicken and fry until brown.

6. Add coconut milk, water, potato, salt, pepper & scotch bonnet pepper and cover pot and bring to boil & simmer for 40mins.

7. Remove cover and reduce liquid until thickened.

8. Remove scotch bonnet pepper and serve.

To Make Roti:

1. Add flour, salt & baking powder into a bowl.

2. Add some water (enough to form a soft pliable dough) then mix for 5 mins.

3. Turn out onto floured surface & knead until smooth – cover & leave for 15mins.

4. Melt ghee in pan and add some flour to make a paste, then cut dough into 4 portions and make round balls and roll out into 10” disc.

5. Brush ghee paste onto disc and cut from centre of disc to outer edge and roll together to form a cone shape.

6. Place the cone on surface, push the peak down so it is flat and roll out into 12” diameter disc (the cone shape makes the layers).

7. Place on a hot tawa or gridle stone and cook for 1 min – turn and brush with ghee and repeat until brown specs appear.

8. Remove and cover with warm towel – then repeat until all the dough is cooked.


Make sure you have a plate and warm towel ready for the rotis. Plus, it’s important to leave the chicken to marinade for at least 2 hours or overnight.

For more Caribbean inspired recipes please visit the Tan Rosie website.