Trinidad Curry Chicken Buss Up Shut Roti

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

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

＋ Save this recipe

Shop ingredients

Print

Ingredients

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

Method (tap to check — screen stays awake)

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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook