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

Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Bajan
Servings: 5

Ingredients

Hot Sauce

  • 1 tbsp West Indian Curry Powder
  • 1 tbsp chopped fresh horseradish
  • 1 small onion chopped
  • 2 tbsp chopped garlic
  • 6 medium schotch bonnet peppers
  • 3/4 cup white vinegar
  • 1 tsp Yellow 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.