Spiced Trinidadian Curry Chicken with Roti

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender chicken simmered in a fragrant blend of Trinidadian curry powder and aromatics, served with homemade flaky roti flatbread. This caribbean-inspired chicken ready in about 85 minutes pairs vegetable oil, Trinidad curry powder, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs chicken thighs, boneless and skinless, cut into chunks
• 3 tbsp vegetable oil
• 3 tbsp Trinidad curry powder
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 scotch bonnet pepper, whole
• 1 medium tomato, chopped
• 2 medium potatoes, peeled and cubed
• 2 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 cups all-purpose flour (for roti)
• 1 cup warm water (for roti dough)
• 1 tsp salt (for roti dough)
• 2 tbsp vegetable oil (for roti cooking)

Instructions

1. Step 1: In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Gradually add 1 cup warm water while mixing until a soft dough forms. Knead on a floured surface for 5 minutes until smooth, cover with a towel, and rest for 30 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy skillet over medium heat. Add 3 tbsp Trinidad curry powder and toast for 1 minute until fragrant.
3. Step 3: Add 1 large finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until softened and aromatic.
4. Step 4: Stir in 2 lbs chicken chunks and brown on all sides for 6-7 minutes.
5. Step 5: Add 1 whole scotch bonnet pepper (do not break), 1 chopped medium tomato, 2 peeled and cubed medium potatoes, 2 cups water, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 30 minutes until chicken is tender and potatoes are cooked through. Remove the scotch bonnet pepper before serving.
7. Step 7: Divide the rested dough into 8 equal balls. On a floured surface, roll each ball into a 7-inch circle.
8. Step 8: Heat a skillet over medium-high heat. Cook each roti flatbread for 1-2 minutes per side, brushing with a little vegetable oil, until golden brown spots appear and the roti puffs slightly.
9. Step 9: Serve the curry chicken hot with warm roti for dipping.