Trinidadian Curry Chicken Roti Wrap
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Ingredients
- 600 g boneless chicken thighs, diced
- 2 tbsp trinidad curry powder
- 1 onion
- 2 garlic cloves
- 1 baking potatoes
- 300 g plain flour
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 551 kcal
- Protein
- 37 g
- Carbohydrate
- 70.3 g
- of which sugars
- 3.9 g
- Fat
- 13.6 g
- of which saturates
- 3.7 g
- Fibre
- 5.4 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the plain flour with the ground turmeric, a pinch of salt and enough water to make a soft dough. Divide into 4 balls, roll thin and cook each on a hot, dry frying pan for 1-2 minutes per side until lightly browned, to make the roti.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the trinidad curry powder and cook for 1 minute until fragrant.
- 3
Add the diced chicken and the diced potato, and brown for 5 minutes.
- 4
Pour in 300ml water, cover and simmer for 20-25 minutes until the chicken has no pink remaining and the potato is tender.
- 5
Spoon the curry chicken onto the warm roti, fold over and serve wrapped.
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