Here is our recipe. Proper roti skins are hard to make. We buy them when we are in Grenada.

Boneless Chicken Roti Filling

Ingredients

Marinade
 1 ½ lb boneless chicken cut into bite size pieces (a bit larger next time)
 1 clove garlic
 ½ tsp white pepper
 ½ tsp dried thyme
 ½ tsp curry powder
 1 tsp ground cumin
 1 tsp ground turmeric
 ¼ tsp ground coriander
 4 cloves or 1/8 tsp ground cloves
 ¼ tsp yellow mustard seeds
 ¼ tsp all spice
 ¼ tsp ground nutmeg
 1/8 tsp ground cinnamon
 1 bay leaf
 ½ tsp salt
 ½ tsp lemon juice
 1 Tbsp vegetable oil

Chicken filling
 1 cup minced onion
 1 clove garlic minced
 1 tsp minced fresh ginger
 1 scotch bonnet pepper deseeded, deveined, and minced
 4 seasoning peppers deseeded, deveined, and minced
 2 tsp curry powder
 1 tsp paprika
 1 tsp salt
 1 cup chickpeas drained
 1 cup potato bite size
 1 cup pumpkin bite size
 1 whole scotch bonnet pepper
 2 cups chicken broth
 Vegetable oil

Instructions
o Combine marinade and refrigerate for at least 20 minutes or overnight
o Coat bottom of heavy dutch oven or pot with vegetable oil and heat to hot or 325F
o Add onion, garlic, ginger, minced scotch bonnet pepper, seasoning peppers, curry powder, paprika, and salt
o Cook until onion is translucent
o Add chicken and cook until browned
o Add chickpeas, potato, pumpkin, whole scotch bonnet pepper and chicken broth
o Simmer until sauce thickens

Cheers, RickG