Canada brought the win 🇨🇦⚽️💨, and I brought the flavour in da house.
During Canada’s big game against South Africa, I wanted something celebratory, comforting, and easy enough to enjoy while still keeping one eye on the soccer. For me, that meant Trinidadian curry chicken roti, a dish that feels like pure comfort wrapped in something soft, flaky, and delicious. At that meant manning with one foot in the kitchen and the other in the living room :)
In Trinidad, roti can refer to the flatbread itself, but also to the full meal: curried meat, potatoes, chickpeas, or vegetables wrapped inside dhalpuri, paratha, or served with buss up shut. Last time, and my first time, I went all in and made fresh homemade buss up shut, the buttery, flaky Trini-style paratha whose name comes from its torn-up “busted shirt” appearance. It was so worth it, but this time, for soccer game day, I needed a shortcut.
Enter frozen Taiwanese flaky onion pancakes.
And honestly, they worked beautifully.
Crisped up in a pan, they gave me those lovely flaky layers and just enough savoury onion flavour to make the curry chicken feel right at home. It may not be traditional, but it was joyful, practical, and very Toronto. A little Caribbean, a little Taiwanese, a lot of multicultural kitchen magic.
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| Frozen pancakes found in all Asian Supermarkets |
For the curry chicken, layer the seasoned chicken with potatoes, chickpeas, curry powder, garlic, onion, thyme, cumin, and allspice. After a gentle simmer, everything becomes tender, saucy, and deeply comforting, with the potatoes thickening the curry and the chicken soaking up all that warm Trini-inspired spice. Try this as an easy weeknight meal, allowing the marinated chicken to chill overnight. Double the recipe for a bigger batch- leftovers are superb!
Trinidadian Curry Chicken Roti (adapted by African Bites)
Serves 6
Chicken Marinade
2½-3 pounds chicken thighs, boneless, skinless, and cut into bite-sized pieces
½ tsp. white pepper
1 tsp. minced garlic
½ tsp. dried thyme
½ tsp. salt
½ tsp. curry powder
½ tsp. chicken bouillon
Chicken Roti
2 Tbsp. canola oil, more if needed
1 large onion, diced
2 tsp. minced garlic
1½ tsp. thyme, fresh or dried
1 tsp. ground cumin
1½ tsp. smoked paprika
1 tsp. ground allspice
2-3 Tbsp. curry powder
1 tsp. ground nutmeg
1 15-ounce can chickpeas, drained
1 Tbsp. chicken bouillon
2 cups cubed potatoes
½-1 tsp. cayenne pepper or 2 chili peppers, optional
1 tsp. white pepper
3-4 cups chicken broth
salt to taste
Chicken Marinade
2½-3 pounds chicken thighs, boneless, skinless, and cut into bite-sized pieces
½ tsp. white pepper
1 tsp. minced garlic
½ tsp. dried thyme
½ tsp. salt
½ tsp. curry powder
½ tsp. chicken bouillon
Chicken Roti
2 Tbsp. canola oil, more if needed
1 large onion, diced
2 tsp. minced garlic
1½ tsp. thyme, fresh or dried
1 tsp. ground cumin
1½ tsp. smoked paprika
1 tsp. ground allspice
2-3 Tbsp. curry powder
1 tsp. ground nutmeg
1 15-ounce can chickpeas, drained
1 Tbsp. chicken bouillon
2 cups cubed potatoes
½-1 tsp. cayenne pepper or 2 chili peppers, optional
1 tsp. white pepper
3-4 cups chicken broth
salt to taste
Mix chicken with a spoon or your hands until well coated. Set aside in the fridge and marinate for 30 minutes or overnight.
When ready to cook, heat a large saucepan with oil. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent.
Then add the chicken, stir, and sauté for 2-3 more minutes. Add chicken stock if necessary to prevent burning.
Next, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring to a boil and simmer until potatoes soften and the sauce thickens (about 20-30 mins). Adjust with salt, pepper, and broth for taste and consistency.
Serve at the table with warmed paranthas or pancakes.
Golden, saucy, messy in the best way, and completely satisfying.
This is the kind of food I love most: rooted in tradition, open to improvisation, and full of personal story. Cooking in Toronto often looks like this, honouring where a dish comes from while also using what we have, what we love, and what fits the moment.
Canada was on the screen, curry was bubbling on the stove, and dinner brought the world together in one flaky, saucy, joyful bite.
Let’s go Canada gooooo! 🇨🇦⚽🔥
Canada was on the screen, curry was bubbling on the stove, and dinner brought the world together in one flaky, saucy, joyful bite.
Let’s go Canada gooooo! 🇨🇦⚽🔥
FULL RECIPE:
Trinidadian Curry Chicken Roti (adapted by African Bites)
Serves 6
Chicken Marinade
2½-3 pounds chicken thighs, boneless, skinless, and cut into bite-sized pieces
½ tsp. white pepper
1 tsp. minced garlic
½ tsp. dried thyme
½ tsp. salt
½ tsp. curry powder
½ tsp. chicken bouillon
Chicken Roti
2 Tbsp. canola oil, more if needed
1 large onion, diced
2 tsp. minced garlic
1½ tsp. thyme, fresh or dried
1 tsp. ground cumin
1½ tsp. smoked paprika
1 tsp. ground allspice
2-3 Tbsp. curry powder
1 tsp. ground nutmeg
1 15-ounce can chickpeas, drained
1 Tbsp. chicken bouillon
2 cups cubed potatoes
½-1 tsp. cayenne pepper or 2 chili peppers, optional
1 tsp. white pepper
3-4 cups chicken broth
salt to taste
Chicken Marinade
2½-3 pounds chicken thighs, boneless, skinless, and cut into bite-sized pieces
½ tsp. white pepper
1 tsp. minced garlic
½ tsp. dried thyme
½ tsp. salt
½ tsp. curry powder
½ tsp. chicken bouillon
Chicken Roti
2 Tbsp. canola oil, more if needed
1 large onion, diced
2 tsp. minced garlic
1½ tsp. thyme, fresh or dried
1 tsp. ground cumin
1½ tsp. smoked paprika
1 tsp. ground allspice
2-3 Tbsp. curry powder
1 tsp. ground nutmeg
1 15-ounce can chickpeas, drained
1 Tbsp. chicken bouillon
2 cups cubed potatoes
½-1 tsp. cayenne pepper or 2 chili peppers, optional
1 tsp. white pepper
3-4 cups chicken broth
salt to taste
Place chicken in a large bowl then add salt, garlic, thyme, white pepper, and curry powder.
Mix chicken with a spoon or your hands until well coated. Set aside in the fridge and marinate for 30 minutes or overnight.
When ready to cook, heat a large saucepan with oil. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent.
Then add the chicken, stir, and sauté for 2-3 more minutes. Add chicken stock if necessary to prevent burning.
Next, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring to a boil and simmer until potatoes soften and the sauce thickens (about 20-30 mins). Adjust with salt, pepper, and broth for taste and consistency.
Serve with warmed paranthas or pancakes.
