trinidadian roti

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Coconut Chicken Curry Recipe by Tasty

chicken,

¼ medium white onion, diced

scallion,

garlic,

fresh cilantro, chopped

curry powder

thyme

fresh parsley, chopped

salt

pepper

½ medium white onion, diced

13.5 oz coconut milk, 1 can

pepper,

chicken broth

cilantro,

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In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper.  Mix and let marinate for at least 1 hour in the refrigerator.

Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.

Add the curry powder and stir well, cooking for 3-4 minutes more.

Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.

Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.

Add the chicken broth to the pot and stir.

Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.

https://vid.tasty.co/output/81799/landscape_480/1519864109

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'.

Trini Roti - Flavour from the West Indies

chicken thighs

yogurt

turmeric

cumin

cooking oil (corn

onions,

ginger, minced

cumin (or roasted cumin)

red birds eye chili peppers, minced

salt (to taste)

chicken stock

coconut milk

potatoes (about 2 cups), peeled & cubed

taro root,

– 2 tablespoons fresh coriander, chopped

all-purpose flour

fast-acting yeast

baking powder

water (see notation in instructions below)

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.

Good recipe.

YOU WROTE:  In the West indies Taro is called “dasheen”; and is cultivated and consumed as a staple.  

Taro is a totally different vegetable from “dasheen”. While they are both starchy and may be substituted for the other in some recipes, the taro and dasheen grow, look and taste different.

A other tuber or root vegetable substitutions or alternatives might be cassava or yucca,  malanga, white potatoes or similar root vegetables. The red birds eye chili peppers are okay, but my favorite pepper for this dish is scotch bonnet or harbanaros for the taste and heat.

2 Tablespoons of baking powder? Is that correct? Should it be teaspoons?

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Delicious! Used to always get roti at the Roti Hut in Anguilla. This was the closest that I have had in comparison!

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Thanks for finally writing about &gt; Trini Roti 
- Flavour from the West Indies - Food Gypsy | Easy, Delicious Recipes 
for Your Busy Life. &lt; Loved it!

Loved the recipe Cori. Thank you. i have been craving Carribean style roti for a long time now and your recipe was spot on. 

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Get ready to transport your taste buds to the Caribbean with this mouthwatering Trinidadian Roti recipe! This flaky, tender flatbread pairs perfectly with your favorite curry dishes for a meal that's bursting with flavor.

Trinidadian Roti Recipe by Tasty

flour

baking soda

water

butter

oil,

In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.

Slowly add the water until the mixture forms a dough.

Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.

Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.

Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.

Press the peak and flatten the center of the cone. Let rest for another 30 minutes.

On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.

Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.

Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.

Break up the cooked roti with your hands or serve whole.

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Coconut Chicken Curry Recipe by Tas...

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Trinidadian Roti Recipe by Tasty

Top 3 trinidadian roti recipes from across the web

The most viewed trinidadian roti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Chicken Curry Recipe by Tas...

Trini Roti - Flavour from the West ...

Trinidadian Roti Recipe by Tasty

The most viewed trinidadian roti recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine