Trinidadian Curry Chicken Roti

Cut the chicken thighs into 2–3 cm pieces. Squeeze the lime juice over them, add 0.5 tsp salt, the minced hot pepper, 2 cloves of garlic, cilantro and thyme, mix well and refrigerate for 30 minutes.

In a heavy pot, heat the oil over medium heat. Add the onion and sauté for about 5 minutes until golden, then add the remaining garlic and cook for another 1 minute.

Mix the curry powder with 60 ml water into a thick paste. Add the paste to the onion and stir for 2 minutes over medium-low heat so the curry warms through without burning.

Add the marinated chicken, stir, cover and simmer over low heat for 15 minutes: the meat should release its juices and the sauce should thicken.

Add the potatoes, pour in the remaining water, cover the pot loosely and simmer for 15 minutes. Remove the lid and cook for another 10–15 minutes, until the potatoes are tender and the sauce has thickened; stir in the remaining salt at the end.

Warm the roti on a dry hot skillet for about 30 seconds per side, until pliable.

Spoon the chicken, potatoes and some sauce onto each roti, fold the edges inward and serve hot.