Trinidad Curry Chicken Buss Up Shut Roti

Caribbean · 60 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 1.5 lb boneless chicken thighs, cubed
• 4 roti skins (paratha)
• 3 tbsp Trinidadian curry powder
• 2 medium Yukon gold potatoes
• 1 medium yellow onion
• 5 garlic cloves
• 1 tsp ground cumin (geera)
• 1/2 Scotch bonnet pepper
• 3 tbsp fresh cilantro (chadon beni)
• 3 tbsp vegetable oil
• 1.5 tsp salt

Method

1. Season chicken with 1 tbsp curry powder, minced garlic, and salt; marinate 20 minutes.
2. Mix remaining curry powder and cumin with water into a paste.
3. Heat oil in a pot over medium and bloom the curry paste 2 minutes until fragrant.
4. Add diced onion and chicken, browning 5 minutes.
5. Add cubed potatoes, minced Scotch bonnet, and 1 cup water; simmer covered 20 minutes until thick.
6. Warm roti skins in a dry pan, then clap and tear them into shreds (buss up shut).
7. Stir cilantro into the curry and serve with the torn roti for scooping.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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