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Trini Roti - Flavour from the West Indies

Corinna Horton
  • 150 minutes
  • Serves

INGREDIENTS

Marinade:

1 1/2 lb

chicken thighs

2 cups

plain yogurt

4 cloves

garlic, minced

1 tbsp

curry powder

1 tsp

turmeric

1 tsp

cumin

Curry:

1/4 cup

cooking oil (corn or sunflower)

2

onions, chopped fine

5 cloves

garlic, minced

1 tbsp

ginger, minced

2 tbsp

curry powder

1 tbsp

cumin (or roasted cumin)

2 tsp

turmeric

2

red birds eye chili peppers, minced

1 tsp

salt (to taste)

2 cups

chicken stock

1

(398 ml) can of coconut milk

2

large potatoes (about 2 cups), peeled & cubed

2 cups

taro root, peeled and cubed

1

– 2 tablespoons fresh coriander, chopped

Roti Wraps:

3 cups

all purpose flour

fast acting yeast

1/4 tsp

salt

2 tsp

baking powder

3/4

– 1 cup water (see notation in method)

5 tbsp

vegetable oil (for brushing as you cook)