Description
Flavorful Trinidadian curry chicken simmered in coconut milk, served with soft Dhalpuri roti filled with spiced yellow split peas.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 inch piece of ginger, grated
- 2–3 Scotch bonnet peppers, seeded and finely chopped (adjust to your spice preference)
- 2 tbsp curry powder (Trinidadian or Madras curry powder recommended)
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp vegetable oil
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth
- 2 medium potatoes, peeled and cubed
- 1 cup chopped cilantro, for garnish
- Salt and black pepper to taste
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 1/4 cups warm water, or as needed
- 1 cup yellow split peas (dhal), soaked overnight
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 2 tbsp vegetable oil, for cooking roti
Instructions
- Drain the soaked yellow split peas and place them in a pot. Cover with fresh water and bring to a boil. Reduce heat and simmer until the peas are very soft and easily mashed, about 45-60 minutes. Add more water if needed to prevent sticking.
- Once the dhal is cooked, drain any excess water. Use a potato masher or a fork to thoroughly mash the dhal until it forms a smooth paste.
- In a small pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Add the sautéed garlic, ground cumin, turmeric powder, and salt to the mashed dhal. Mix well to combine all the ingredients. Taste and adjust seasoning as needed. The dhal filling should be flavorful and slightly salty.
- Allow the dhal filling to cool completely before using it to fill the roti dough. This will make it easier to handle and prevent the dough from becoming soggy.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, which will help the roti to be light and fluffy.
- Add the 2 tablespoons of vegetable oil to the dry ingredients. Use your fingertips to rub the oil into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating a tender and flaky roti.
- Slowly add the warm water to the flour mixture, mixing with your hands until a dough forms. Start with 1 cup of water and add more, a tablespoon at a time, until the dough comes together. The dough should be soft and pliable, but not sticky.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth and elastic. Kneading develops the gluten in the flour, which gives the roti its structure and chewiness.
- Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes, or up to 1 hour. Resting allows the gluten to relax, making the dough easier to roll out.
- After the dough has rested, divide it into 8-10 equal portions. Roll each portion into a smooth ball.
- On a lightly floured surface, flatten one dough ball into a small disc, about 4 inches in diameter. Place about 2-3 tablespoons of the cooled dhal filling in the center of the disc.
- Gently bring the edges of the dough up and around the filling, pinching them together to seal the filling inside. Make sure the seal is tight to prevent the filling from leaking out during cooking.
- Lightly flour the surface again. Gently roll out the filled dough ball into a thin circle, about 8-10 inches in diameter. Be careful not to press too hard, as this can cause the filling to burst through the dough. If the filling starts to peek through, gently pinch the dough together to seal it.
- Heat a large, flat griddle or tawa over medium heat. Once the griddle is hot, carefully place the roti on the griddle. Cook for 2-3 minutes per side, or until golden brown spots appear.
- Brush the roti with a little vegetable oil on both sides while it is cooking. This will help it to become golden brown and crispy.
- “Clap” the Roti (Optional): After cooking the roti, hold it with tongs and gently clap it between your hands or use a clean kitchen towel to “clap” it. This helps to separate the layers of the roti and make it more fluffy.
- Place the cooked roti in a clean kitchen towel or a roti warmer to keep it warm while you cook the remaining roti.
- In a large bowl, combine the chicken pieces with 1 tablespoon of curry powder, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), salt, and black pepper. Mix well to ensure that the chicken is evenly coated with the spices. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator. The longer the chicken marinates, the more flavorful it will be.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and grated ginger and sauté for another minute, until fragrant. Be careful not to burn the garlic or ginger.
- Add the chopped Scotch bonnet pepper to the pot and sauté for about 30 seconds. Remember that Scotch bonnet peppers are very spicy, so adjust the amount to your spice preference. If you are sensitive to heat, you can omit the Scotch bonnet pepper altogether.
- Add the remaining 1 tablespoon of curry powder to the pot and cook for 1-2 minutes, stirring constantly. This step helps to “bloom” the curry powder, which intensifies its flavor.
- Add the marinated chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Add the diced tomatoes (with their juice) and coconut milk to the pot. Stir well to combine all the ingredients.
- Add the chicken broth and cubed potatoes to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove the lid and continue to simmer the curry for another 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking. If the sauce is too thick, you can add a little more chicken broth or water.
- Taste the curry and adjust seasoning as needed. Add more salt, pepper, or curry powder to your preference.
- Garnish the curry chicken with chopped cilantro. Serve hot with the freshly made roti.
Notes
- Spice Level: Scotch bonnet peppers are very hot. Adjust the amount to your preference, or omit them entirely for a milder curry.
- Prep Time: 1 hour
- Cook Time: 72 minutes