Barbados Inspired Curry Chicken with Roti

Get a taste of the islands with this Barbados inspired curry chicken with roti.

Barbados Inspired Curry Chicken With Roti

Recipe by Dee

Ingredients

  • 1 1/2 cups finely sliced cabbage

  • 1 carrot cut into rounds

  • 1 cup diced russet potato

  • 1 cup cooked grains

  • 1/2 cup coconut milk

  • 1/2 cup chicken stock or filtered water

  • 2 1/4 tsp curry powder

  • 1/2 tsp. brown sugar

  • 1/8-1/4 tsp. cayenne powder, optional

  • 2 chicken thighs

  • Fine sea salt

  • Extra virgin olive oil

  • Juice from half of a lemon

Directions

  • Place the chicken in a bowl and add a three-finger pinch of salt and the lemon juice. Mix until evenly coated, cover, and place in the fridge for at least two hours or overnight. Before cooking, remove the chicken from the fridge and cut into bite-sized pieces.
  • Place a 3-quart sauté pan over medium heat and add just enough olive oil to coat the bottom of the pan. Add the cabbage and cook until wilted, then add all of the ingredients except for the chicken and stir, adding salt to taste.
  • Add the chicken to the sauté pan, stir to distribute, and cover. Lower the heat to medium-low and simmer for 15 minutes. Uncover the pan and cook, stirring constantly, for five more minutes to allow the sauce to reduce.
  • Taste, adding more salt if necessary, then remove from heat and let cool for a few minutes before serving with roti bread. Enjoy!

Notes:

  • Replace the chicken with canned chickpeas to make this dish vegetarian. Just don’t forget to drain them.
  • If you don’t remember to salt and lemon the chicken the night before that’s totally fine! I forget half the time I make this and it still tastes good.
  • Check with your local Caribbean restaurant to see if they sell roti bread/ roti skins without the filling or try making your own. 

Ramblings:

Curry chicken with potato wrapped in roti is one of the staples of my childhood. At least the part of my childhood that was spent in Barbados.

We never made roti ourselves mind you, but every now and then we’d drop by Chefette or some other shop to get our roti fix. 

We’ve been back in America for a while now, and while there are restaurants that sell roti here they are either kind of expensive or not that great. 

So I made it myself because why not?

P.S. I was a little nervous sharing my first Barbados(ish) recipe so I had my dad taste test and he approved!

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