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Street Food

Grenadian Roti (Curry Chicken)

The Quirky Foodster Team

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Ingredients

  • 400 g (3 1/4 cups) all-purpose flour (for roti skin)
  • 6 g (1 1/4 tsp) baking powder
  • 5 g (1 tsp) salt
  • 220 ml (1 cup) water
  • 60 ml (1/4 cup) vegetable oil (for cooking skins)
  • 500 g (1.1 lb) chicken thighs, boneless, cubed
  • 25 g (2.5 tbsp) caribbean curry powder
  • 1 (1) onion, chopped
  • 3 (3) garlic cloves, minced
  • 1 medium (1 medium) potato, cubed
  • 1/4 (1/4) scotch bonnet pepper, minced
  • 250 ml (1 cup) chicken stock

Method

  1. Make roti dough by mixing flour, baking powder, salt and water into a smooth, soft dough; rest covered 30 minutes.
  2. Divide dough into 4 balls, roll each thin into a large circle, brushing lightly with oil and folding into a coil before rolling out again for flaky layers.
  3. Cook each rolled skin on a hot dry griddle 1–2 minutes per side until lightly browned, then clap between hands (or paper towels) to separate layers.
  4. For the filling, heat oil in a pot, add curry powder and toast 1 minute.
  5. Add chicken, onion and garlic, browning 5 minutes.
  6. Add potato, scotch bonnet and stock; cover and simmer 20 minutes until chicken and potato are tender and the gravy has thickened.
  7. Spoon curry filling onto a warm roti skin, fold to enclose, and serve immediately.

Introduction: Roti, a flaky flatbread wrapped around curried filling, was carried to Grenada through Indian indentured labourer heritage and is now a beloved street food, sold from roadside stands and lunch trucks island-wide.

Cultural Background: Roti, a flaky flatbread wrapped around curried filling, was carried to Grenada through Indian indentured labourer heritage and is now a beloved street food, sold from roadside stands and lunch trucks island-wide.

Tips: The coil-and-reroll technique for the dough is what creates roti's signature flaky layers. Clapping the cooked skin between cloths right off the griddle helps separate and fluff the layers.

Variations: Use curried chickpeas (channa) and potato for a vegetarian roti. Add curried pumpkin to the filling for extra body.

Storage: Refrigerate filling and skins separately up to 3 days; assemble fresh when serving.

Reheating: Reheat filling on the stovetop over low heat; warm skins briefly in a dry skillet before assembling.

Nutrition: Approx. 540 kcal, 30 g protein, 20 g fat, 58 g carbohydrate per serving (1 roti).

FAQs:

Q: Can I buy roti skins pre-made?

A: Yes, some Caribbean grocers sell frozen roti skins as a shortcut.

Q: Why isn't my roti flaky?

A: The coil-and-roll step was likely skipped or the dough wasn't rested long enough before rolling.

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