Trinidadian Curry Chicken and Roti

Ingredients

• 1 kg Chicken breast or thighs, cut into pieces
• 3 EL Curry powder (Trinidadian style)
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 EL fresh ginger, grated
• 1 Scotch Bonnet chili (optional), deseeded and chopped
• 2 EL vegetable oil
• 400 ml chicken broth or water
• 2 potatoes, peeled and diced
• 1 tomato, diced
• Frischer Koriander Fresh cilantro for garnish
• 4 Stück Roti bread (store-bought or homemade)
• Salz und schwarzer Pfeffer Salt and black pepper

Instructions

1. Wash chicken, pat dry, and lightly salt. In a bowl, mix curry powder with a little water to form a paste and marinate the chicken with it. Let sit for at least 30 minutes.
2. In a large pot or deep skillet, heat oil over medium heat. Add onion, garlic, ginger, and Scotch Bonnet (if using) and sauté for about 5 minutes until fragrant.
3. Add the marinated chicken and brown lightly, about 5-7 minutes.
4. Add the chicken broth (or water) and diced potatoes. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes until chicken is cooked through and potatoes are tender.
5. Add the diced tomato and simmer for another 10 minutes until the sauce has slightly thickened.
6. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with roti bread.

Nutrition