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Chicken and Potato Curry with Homemade Paratha Roti and Horseradish Scotch Bonnet Sauce

Course Main Course
Cuisine Bajan
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
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.