We can never get enough chicken roti when we are visiting. My wife said she can’t find a recipe that looks right. Anyone have a good one to share?

I feel your pain. Mine is goat roti. I’ll post recipes asap
https://youtube.com/watch?v=tOvwCyTJjLo&feature=share
Watch this YouTube. Substitute chicken, conch, lobster, vegetables for goat. It rocks. Just like the old Roti Palace in RoadTown

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

Watched vid... Looks great, I'm ready to try!

Awesome, thanks!

I find the Roti skins at various Indian markets.