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Trinidad Chicken Roti

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Author: Imma
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Trinidad Chicken Roti Recipe – Juicy bite-sized chicken and chickpeas enveloped in warm Indo-Caribbean sauce loaded with spices make for an unforgettable meal. This dish comes together in no time and gets everybody excited about sitting around the dinner table. 

Easy Trinidad Chicken Recipe Roti for pure comfort food

This dish is one hundred percent approachable despite sounding like something elaborate. You’ll need to gather up several spices, yes, but otherwise, it’s a piece of cake. You simply add everything to a pot and let it simmer.

In fact, you’ll be surprised at how easy it is, especially when the rave reviews start pouring in. I’m not exaggerating when I say everyone loves this dish!

Content…

What Is It?
Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
What to Serve
More Mouthwatering Trinidadian Recipes to Try
Breaking open a hearty Trinidad chicken roti

What Is Trinidad Chicken Roti?

Technically, roti is an unleavened flatbread popular in Indian and Caribbean cuisine. Trinidad chicken roti refers to the curry-like chicken filling that goes inside. This dish hails from Trinidad and Tobago, where the island nation’s inhabitants like to pay homage to their Indo-Caribbean roots. That delivers some insanely good curries and seafood dishes.

And this chicken roti from Trinidad is no exception. Think buttery-rich, spicy chicken without the copious amount of butter. Equally delicious, and maybe slightly healthier? That’s what I’m telling myself anyway. 😜

Recipe Ingredients

  1. Chicken – Grab some boneless, skinless chicken thighs for this recipe and cut them into bite-sized pieces. 
  2. Chickpeas – Canned chickpeas pack added fiber, protein, and flavor to this roti dish.
  3. Potatoes – Cubed potatoes add substance and texture to this meal. They also taste divine slathered in the spicy sauce.
  4. Chicken Broth – Trinidad chicken roti is saucy! It gets that way, thanks to the chicken broth.
  5. Spices – This dish is so flavorful, thanks to an amazing list of herbs and spices. Here’s what you’ll need: diced onion, minced garlic, white pepper, thyme, chicken bouillon powder, cumin, smoked paprika, allspice, curry powder, nutmeg, and if you like some heat, a little cayenne powder too. 😅

How to Make Trinidad Chicken Roti

Marinate and saute

Marinate

  • Prep Chicken – Place the chicken in a large bowl or saucepan. Then, add the salt, garlic, thyme, white pepper, and curry powder. (Photo 1)
  • Season – Mix the chicken with a spoon or your hands until it is well coated with the seasonings. (Photo 2)
  • Marinate – Set it in the fridge and marinate for 30 minutes or overnight.
Simmer until tender

Cook it Up

  • Saute – Heat a large saucepan with oil. Add the onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder, and stir occasionally for 2-3 minutes. The onions should be translucent.
  • Chicken – Next, toss the chicken into the pan. Sauté everything for 2-3 more minutes. (Photo 3)
  • Simmer – Finally, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring it to a boil and then reduce it to a simmer until the sauce thickens, which might take about 20-30 minutes. (Photo 4)
  • Serve – Taste test and adjust the salt, spiciness, and thickness by adding more broth as needed.
Trinidad chicken roti wrapped up like a burrito

Recipe Variations

  1. Use a different cut of chicken. Any cut of chicken will work in this dish. Just debone it (if needed), cut it into bite-sized pieces, and proceed.
  2. Make it vegan. Skip the chicken altogether and replace chicken broth with vegetable broth for a vegan roti. Just make sure you double or triple the chickpeas. 
  3. Add extra veggies. Feel free to add peas, carrots, or any other veggie you love that tastes great in curry.

Tips and Tricks

  1. Add a little chicken broth if you notice the chicken sticking and starting to burn.
  2. Cut up the chicken before you marinate it. That way, the spices have even more area to penetrate and can add plenty of flavor. 
  3. Get all your spices together before you start sauteing. Otherwise, you might burn the onions, garlic, and chicken as you poke around for the seasonings. (It’s a long list, as you probably noticed.) 😆

Make-Ahead and Storage Instructions

Make the chicken roti, let it cool, and store it in the fridge for up to three days before serving. You can also freeze it for up to three months. Reheat thawed roti on the stovetop over medium heat until warmed through. The same goes for leftovers. 

Paratha Buss up shut wrapped in a towel and ready to enjoy with chicken curry

What Goes With Trinidad Chicken Roti

Serve chicken roti with Buss Up Shut—Paratha for a more authentic take on this Trini dish. It also goes great with a steamy bowl of garlic rice and fried plantains or some Jamaican rice and peas. Wash it down with some sorrel drink, especially if you made it extra spicy. ❤️‍🔥

More Mouthwatering Trinidadian Recipes to Try

  1. Corn Pie
  2. Macaroni Pie
  3. Corn Soup
  4. Chicken Pelau
  5. Doubles

This blog post was originally published in April 2017 and has been updated with additional tips and beautiful photos

A delicious bowl of Trinidad chicken roti ready to enjoy
Print

Trinidad Chicken Roti

Juicy bite-sized chicken and chickpeas enveloped in warm Indo-Caribbean sauce loaded with spices make for an unforgettable meal. This dish comes together in no time and gets everybody excited about sitting around the dinner table. 
4.89 from 89 votes
Prep: 10 minutes
Cook: 40 minutes
Marinating Time: 30 minutes
Total: 1 hour 20 minutes
Caribbean
Servings 6

Ingredients

Chicken Marinade

  • 2½-3 pounds (1-1.5kg) chicken thighs (boneless, skinless, and cut into bite-sized pieces)
  • ½ teaspoon (1g) white pepper
  • 1 teaspoon (5g) minced garlic
  • ½ teaspoon (1g) dried thyme
  • ½ teaspoon (3g) salt
  • ½ teaspoon (1-2g) curry powder
  • ½ teaspoon (1-2g) chicken bouillon

Chicken Roti

  • 2 tablespoons (30ml) canola oil (more if needed)
  • 1 large onion, diced
  • 2 teaspoons (10g) minced garlic
  • 1½ teaspoons (3g) thyme, fresh or dried
  • 1 teaspoon (2-3g) ground cumin
  • 1½ teaspoons (3-4g) smoked paprika
  • 1 teaspoon (3g) ground allspice
  • 2-3 tablespoons (14-22g) curry powder
  • 1 teaspoon (2g) ground nutmeg
  • 1 15-ounce can chickpeas, drained
  • 1 tablespoon (10g) chicken bouillon
  • 2 cups (260g) cubed potatoes
  • ½-1 teaspoon (<1-2g) cayenne pepper (optional)
  • 1 teaspoon (2g) white pepper
  • 3-4 cups (700-950ml) chicken broth
  • salt to taste

Instructions

  • Place chicken in a large bowl or saucepan, then add salt, garlic, thyme, white pepper, and curry powder.
  • Mix chicken with a spoon or your hands until well coated. Set aside in the fridge and marinate for 30 minutes or overnight.
  • When ready to cook, heat a large saucepan with oil. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent.
  • Then add the chicken, stir, and sauté for 2-3 more minutes. Add chicken stock if necessary to prevent burning.
  • Next, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring to a boil and simmer until the sauce thickens (it might take 20-30 minutes).
  • Adjust with salt, pepper, and broth for taste and consistency.

Tips & Notes:

  • Add a little chicken broth if you notice the chicken sticking and starting to burn.
  • Cut up the chicken before you marinate it. That way, the spices have even more area to penetrate and can add plenty of flavor. 
  • Mise en place is essential, so tet all your spices together before you start sauteing.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition Information:

Serving: 240g| Calories: 577kcal (29%)| Carbohydrates: 25g (8%)| Protein: 35g (70%)| Fat: 38g (58%)| Saturated Fat: 9g (56%)| Polyunsaturated Fat: 8g| Monounsaturated Fat: 17g| Trans Fat: 0.2g| Cholesterol: 188mg (63%)| Sodium: 800mg (35%)| Potassium: 944mg (27%)| Fiber: 6g (25%)| Sugar: 3g (3%)| Vitamin A: 1072IU (21%)| Vitamin C: 22mg (27%)| Calcium: 99mg (10%)| Iron: 5mg (28%)
Author: Imma
Course: dinner, Main
Cuisine: Caribbean
Diet: Gluten Free
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Comments & Reviews

  1. Ryan says

    5 stars
    This is also my first time cooking more than a hardboiled egg so I’m very new but my chicken curry stew is immaculate and enjoy it 100%. I would recommend this to anyone!

    Reply

  2. Ryan says

    just made this but it’s very soupy and I could not put it in a roti like they do at the place down street that runs out by 2pm. (Which is why I made it). Do you think I used too much broth?

    Reply

  3. Kim says

    5 stars
    I made the brown stew chicken. It was so good. My husband is Jamaican and he said it was as good as any. Thank you. I will be sure to try more of your recipes.

    Reply

  4. Tish says

    4 stars
    Just wondering if you have a recipe for the Roti. Thanks for the amazing recipe my husband thinks I’m an amazing cook all because of you..

    Reply

  5. Trinicalaloo says

    I’m a little confused by this dish. Are you referring to the chicken stew (curry) as chicken Roti? If so then that is not the dish. Chicken roti is roti that’s filled with chicken curry. It’s just a term people use to describe roti with chicken curry. Judging from your recipe, your ‘chicken roti’ is actually just chicken curry.

    Reply

  6. peggy says

    5 stars
    This is the 2nd time i’m making this meal (my family is about to chow it down right now) and it’s been a huge hit with my family. Even my baby (14 month old) loves it. Thanks for the recipe.

    Reply

    • ImmaculateBites says

      Thanks Peggy! I am so happy to hear, this is a hit with your family too! We fight over it in my household!

      Reply

  7. Aldi says

    Thank you for this amazing recipe, I absolutely loved it. I’m making it again tonight but with sweet potatoes as that’s all I have on hand.

    Reply

    • Michelle @ Vitamin Sunshine says

      Imma– I’m pretty sure I’m going to make this. I am allergic to chickpeas– can you suggest a substitution, or do you think it would be fine if I just omitted them? I wish I could have them– they sound like a delicious addition.

      Reply

      • ImmaculateBites says

        Hey Michelle, am SO EXCITED this is your pick. I so enjoy this chicken roti. You can sub the chickpeas with garbanzo beans or white beans or completely eliminate it, if you prefer. I can’t wait to see what you make of this. I have been checking out your blog- you do have some amazing recipes.Let me know if you have any more questions

  9. Student says

    4 stars
    Quite good. This was really interesting, and tangy. The mixture of flavours was unusual and it is one dish I am going to be making again . I just have to wait until more people are over.

    Reply