Jamaican Curry Chicken With Homemade Roti | Quarantine Cooking

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are a more economical cut.

Slice ginger relatively small.

Chop garlic and onion.

Peel one potato and medium dice it.

Chop chicken into 1-inch pieces, using the entire chicken including bones and wings.

Marinate chicken in a zip lock bag with 2 tablespoons of curry powder, ginger, scallions, onions, salt, vegetable bouillon, adobo seasoning, fresh thyme, and vegetable oil. Let it marinate overnight if possible, but can cook right away.

Toast curry powder in a thick pan with a couple of teaspoons of vegetable oil for under a minute until fragrant.

Add marinated chicken to the pan and cook for 10 minutes with a few cups of water.

Prepare the roti dough by mixing 2 cups of flour, 2 teaspoons of brown sugar, 0.5 teaspoon of salt, and 2 teaspoons of baking powder in a bowl.

Add 0.5 cup of lukewarm water slowly to the dry ingredients and stir to form a dough.

Knead the dough on a floured surface for a few minutes, then let it rest for 15 minutes.

Check on the chicken pot while the roti dough is resting, adding the potato and remaining vegetables (scallions and more scotch bonnet) to the chicken.

Simmer the chicken until the potatoes are tender and the sauce thickens.

Divide the rested roti dough into six equal parts and form them into balls.

Roll each ball into thin circles, brushing with a mixture of melted butter and oil to create layers.

Cook each roti in a nonstick pan for 1-2 minutes on each side, brushing with extra butter mixture while cooking.

Serve the curry chicken with warm roti and steamed jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens