Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Roti with Chicken (Caribbean flatbread served with curried chicken and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 45 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the roti dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tsp (4 g) baking powder
- 2 tbsp (30 ml) vegetable oil
- 3/4 cup (180 ml) warm water, plus more as needed
- 2 tbsp (30 ml) melted butter or ghee for brushing
- For the chicken curry:
- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.54 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, roughly chopped, about 8 oz (225 g)
- 4 garlic cloves, minced, about 0.42 oz (12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) curry powder (Caribbean style if available)
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 g) tomato paste
- 2 medium potatoes, peeled and cut into 1-inch (2.54 cm) cubes, about 1 lb (450 g)
- 1 1/2 cups (360 ml) chicken broth
- 1/2 cup (120 ml) coconut milk (optional for richness)
- 1 tbsp (15 ml) lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt and black pepper to taste

Show original ingredient measurements

- For the roti dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tsp (4 g) baking powder
- 2 tbsp (30 ml) vegetable oil
- 3/4 cup (180 ml) warm water, plus more as needed
- 2 tbsp (30 ml) melted butter or ghee for brushing
- For the chicken curry:
- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, roughly chopped, about 8 oz (225 g)
- 4 garlic cloves, minced, about 12 g
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) curry powder (Caribbean style if available)
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 g) tomato paste
- 2 medium potatoes, peeled and cut into 1-inch cubes, about 1 lb (450 g)
- 1 1/2 cups (360 ml) chicken broth
- 1/2 cup (120 ml) coconut milk (optional for richness)
- 1 tbsp (15 ml) lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt and black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the flour, salt, and baking powder. Stir in the oil and warm water until a soft dough forms; knead 3–4 minutes until smooth. Cover and let rest 30 minutes.
2. While dough rests, heat 2 tbsp (30 ml) oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute.
3. Add curry powder, turmeric, cumin, and coriander; toast briefly (30–45 seconds) to release aromas, stirring constantly so spices do not burn.
4. Stir in tomato paste, then add the chicken pieces; brown lightly for 4–5 minutes, stirring so spices coat the chicken.
5. Add the cubed potatoes, chicken broth, and coconut milk (if using). Bring to a simmer, cover, and cook 20–25 minutes until chicken is cooked through and potatoes are tender. Finish with lime juice, cilantro, salt, and pepper; keep warm.
6. Divide rested dough into 8 equal balls. On a lightly floured surface roll each ball into a thin circle about 8 inches (20 cm) across.
7. Heat a dry skillet or griddle over medium-high. Cook each roti 1–2 minutes per side until brown spots appear and the bread puffs slightly. Brush with melted butter or ghee after cooking.
8. To serve, place a scoop of curried chicken and potatoes beside or inside folded roti. Offer extra cilantro or hot pepper sauce at the table.

1. In a large bowl combine the flour, salt, and baking powder. Stir in the oil and warm water until a soft dough forms; knead 3–4 minutes until smooth. Cover and let rest 30 minutes.
2. While dough rests, heat 2 tbsp oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute.
3. Add curry powder, turmeric, cumin, and coriander; toast briefly (30–45 seconds) to release aromas, stirring constantly so spices do not burn.
4. Stir in tomato paste, then add the chicken pieces; brown lightly for 4–5 minutes, stirring so spices coat the chicken.
5. Add the cubed potatoes, chicken broth, and coconut milk (if using). Bring to a simmer, cover, and cook 20–25 minutes until chicken is cooked through and potatoes are tender. Finish with lime juice, cilantro, salt, and pepper; keep warm.
6. Divide rested dough into 8 equal balls. On a lightly floured surface roll each ball into a thin circle about 8 inches (20 cm) across.
7. Heat a dry skillet or griddle over medium-high. Cook each roti 1–2 minutes per side until brown spots appear and the bread puffs slightly. Brush with melted butter or ghee after cooking.
8. To serve, place a scoop of curried chicken and potatoes beside or inside folded roti. Offer extra cilantro or hot pepper sauce at the table.