Chicken Roti (Gluten Free)

Learn how to make this delicious chicken roti recipe. Succulent boneless chicken thighs seasoned to perfection with pieces of sweet potato wrapped inside some gluten free roti.

As you know in the Caribbean roti is big business especially in the eastern Caribbean due to being so largely influenced by the Indian population.

I've had my fair share of roti wraps, where the roti skin is filled with a variety of meat (goat, beef, chicken) or potato.

It's almost like a delicious meal that is tightly wrapped and ready to eat. You can take them with you to work or while you're running errands because they are extremely filling.

Today I'm going to share with you my favourite chicken and potato duo. This is my way of making the recipe, it's very tasty and easy to pull together.

The most challenging part being, rolling the roti with the chicken filling.

Recipe preparation

You will need boneless chicken to make the filling, I personally find chicken thighs to be very juicy and ideal in terms of texture in comparison to chicken breast

However, you are more than welcome to use whatever chicken you want, just as long as it's boneless.

The chicken is washed as per Caribbean custom and blotted dry before being seasoned.

I like to season the meat and let it infuse overnight or for at least several hours for optimal taste.

Then the meat is seared and cooked with the potatoes and simmered in hot water until tender.

For the roti skins, I'm using the gluten free recipe that is already on my website. You will need to have the roti skins to hand.

Make sure you make the roti as thin as possible and keep them hydrated with grease before and after cooking so they are soft enough to fold and manipulate into shape.

Hard roti with too much thickness will make folding/rolling very challenging so please keep that in mind.

It's very simple to wrap the roti with the filling, what I like to do is place the roti on a flat surface on top of some parchment paper or foil.

Then put a few tablespoons of the chicken filling onto the centre of the roti.

Carefully invert both sides of the roti, fold over the side nearest to you in an upwards direction so that the filling is covered.

Then simply roll the roti over onto itself (1-2 times) until a neat wrap is formed.

The steps

• Place the chicken in a large bowl.
• Add the curry powder, green seasoning, all purpose seasoning, onion/garlic granules, thyme, black pepper, pink salt, ginger, scallion, onion and garlic.
• Use your hands (can wear gloves) to mix the seasoning into the chicken.
• Wrap the bowl in plastic wrap, set aside and refrigerate for several hours or overnight.

• Heat olive oil in a medium sized frying pan on medium heat.
• Add the 2 teaspoon of curry powder and "burn" (cook) the curry for about one minute.
•  Proceed to sear the chicken for several minutes during the given time the chicken will extract it's own juices, make sure to cook off the liquid as this will help to lock in the flavour.
• Add the sweet potato and pour in the hot water.
• Increase the heat to high and bring to a rolling boil.

• Reduce the heat to medium-low and simmer for 30 minutes.
• Do a taste test and add pink salt and pepper, if needed.
• Place the roti on some foil.
• Place a few tablespoons of the curry chicken (not too much) onto the centre of the roti.

• Carefully invert both sides of the roti, fold over the side nearest to you in an upwards direction so they the entire filling is covered (doesn't leak out).
• Continue to roll the roti over (1-2 more times) until a neat wrap is formed.
• Repeat the above steps with the rest of the roti and curry chicken.

Notes and tips

• You will need my Green Seasoning, All Purpose Seasoning and Gluten Free Roti for this recipe and need to about 8 in total.
• Make sure to grease the roti which will help to keep them soft.
• You will need to cut the foil into 12x12inches.
• You may find it easier to place the foil directly under the roti before rolling it.
• If you are struggling to wrap the roti, then serve it on the side instead.
• Make sure to make your roti skin quite large to accommodate the filling.
• Any leftover curry chicken can be frozen for up to 3 months or refrigerated up to 3 days.
• When searing the meat don't rush the process and increase the heat to high (being careful not burn the chicken) to cook off the excess liquid.
• Make sure to do a taste test.

More recipes to try

• Slow Cooker Curry Goat
• Jamaican Curry Beef
• Caribbean Coconut Curry Salmon
• Curry with Soya Chunks
• Caribbean Curry Sauce
• Jamaican Curry Chickpeas
• Broad Beans Curry

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