Caribbean Inspired Curried Chicken Roti
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 1 chicken, cut into pieces (skin and bones left on)
  • 4-6 tablespoons curry powder
  • Salt
  • 3 tablespoons canola oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 jalapeño, minced (I removed the seeds as my curry powder was homemade and contained chile flakes already)
  • 1½ cups diced potatoes
  • 1 (14-ounce) can chickpeas, rinsed and drained
  • 2 cups chicken stock
  • 1 (14-ounce) can unsweetened light coconut milk
  • 1 tablespoon brown sugar
  • ¼ cup chopped fresh cilantro
Instructions
  1. Sprinkle half of the curry powder over the chicken pieces in a medium bowl and toss with 1 tablespoon of the canola oil; season with salt and let rest for 15 minutes.
  2. Heat the remaining oil in a Dutch oven over medium high heat; when hot, brown the chicken well on all sides, then remove to a platter to hold. Add the onion, garlic, ginger, and jalapeño to the pot and salute for 2 minutes, stirring frequently. Add the potatoes and chickpeas and stir together, then return the chicken pieces to the pot. Add the stock, coconut milk, and brown sugar and stir gently to combine.
  3. Cover, bring to a simmer, and cook for 1-2 hours, until the meat is falling from the bones. Remove from heat and remove the chicken pieces to a cutting board to cool until you can handle them. Remove and discard the skin and bones, and shred the meat. Stir the shredded meat back into the pot along with the cilantro. Season with salt to taste, and serve over rice or in a roti wrap.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2016/03/caribbean-inspired-curried-chicken-roti/