Trinidadian Chicken Roti with Curried Potatoes and Spices

1. 1

   In a large pot, heat oil over medium heat and sauté onions and garlic until translucent.

2. 2

   Add chicken thighs and brown on all sides, then stir in curry powder, turmeric, and whole scotch bonnet.

3. 3

   Pour in chicken broth and bring to a simmer, cooking for 20 minutes until chicken is tender.

4. 4

   In a separate pot, boil diced potatoes until tender, then drain and set aside.

5. 5

   Add cooked potatoes to the chicken pot and mix well, season with salt and pepper.

6. 6

   To serve, place a generous portion of chicken and potatoes onto a roti wrap, fold, and enjoy.

Per serving