Go Back
–+ servings
Close up of the roti
Print

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.
Course Appetisers/Snacks
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 808kcal
Author Charla

Ingredients

  • 2-2½ lb boneless chicken thighs (1.13kg)chopped
  • 3 tablespoon curry powder
  • 2 tbsp green seasoning
  • 1½ tablespoon all purpose seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic granules
  • 2 teaspoon fresh thyme
  • 1 teaspoon black pepper
  • 1 teaspoon pink salt
  • ½ teaspoon ginger minced
  • 1 scallion sliced
  • 1 small onion
  • 4 garlic cloves minced

To cook the chicken

  • 2 tablespoon olive oil
  • 2 teaspoon curry powder
  • 1 medium sweet potato chopped
  • 1 cup hot water (250ml)
  • additional pink salt and black pepper to taste

To wrap the filling

Instructions

  • 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.

Video

Notes

    • 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.

Nutrition

Calories: 808kcal | Carbohydrates: 30g | Protein: 50g | Fat: 56g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 278mg | Sodium: 843mg | Potassium: 1116mg | Fiber: 10g | Sugar: 4g | Vitamin A: 8595IU | Vitamin C: 8mg | Calcium: 300mg | Iron: 9mg