Chicken and Potato Curry with Homemade Paratha Roti and Horseradish Scotch Bonnet Sauce
I served the roti with my Cucumber, Avocado, and Grapefruit Salad
Chicken and Potato Curry with Homemade Paratha Roti and Horseradish Scotch Bonnet Sauce
Servings: 5
Ingredients
Hot Sauce
- 1 tbsp West Indian Curry Powder
- 1 tbsp horseradish fresh, chopped
- 1 small onion chopped
- 2 tbsp chopped garlic
- 6 medium scotch bonnet pepper
- 3/4 cup vinegar
- 1 tsp Mustard
- 1 tbsp lime juice
- 2 1/2 cup water
Roti
- 4 cups white flour
- 5 tsp baking powder
- 2 tsp salt
- 2 tsp brown sugar
- 2 cups water luke warm
- vegetable oil
- 4 tbsp butter slightly melted- very soft, but not liquid
Curry
- 1 kg chicken breast boneless, skinless, cut into 3/4" pieces
- 400 g potatoes chopped into 3/4" pieces
- 1 large onion chopped
- 2 tbsp chopped garlic
- 3 tbsp West Indian Curry Powder
- 5 sprigs thyme just the leaves
- salt and pepper
- 1 medium scotch bonnet pepper chopped fine (remove seeds and / or use less pepper to reduce spiciness)
- 1 cup chicken broth
Instructions
The Hot Sauce
- in a small pot, in oil, saute the onions, peppers, garlic and curry powder til the onions are soft - about 2-4 minutes
- Add everything else and whisk to combine.
- Bring the sauce to a simmer and allow to simmer on low for 8-10 minutes. Stirring occasionally.
- Once cooled, blend everything til smooth and transfer to a sauce bottle. Refrigerate overnight to allow all flavours to combine.
The Roti
- The steps to making roti are hard to describe in words. Watch this video instead. https://www.youtube.com/watch?v=HwrTDPxYqJ4
The Curry
- Brown all the chicken in a large pot. About 8-10 minutes stirring occasionally.
- Add the onions, garlic, pepper, curry powder, thyme salt and pepper. Stir to combine. Simmer on medium-low for 10-20 minutes stirring occasionally.
- Add the potatoes and broth. Stir to combine then simmer another 30 minutes covered and 5-10 minutes uncovered.
- Serve the curry in the roti or with the roti on the side.
