I love, love love caribbean food. The layers of flavor are incredible. I’ve been on a caribbean kick lately. I’ve made everything from Jamaican Beef Patties, to Coconut Curry Pumpkin soup. So this Instant Pot Chicken Roti was soon to come.
I’m not going to lie, part of the reason I’ve been craving caribbean food is because I’ve been missing my friends. Life has taken us on different paths and I’ve been reminiscing on all the fun we’ve had. Funny enough, we couldn’t wait until we got older but with age comes a ton of responsibility. It’s crazy, because it’s something with the children or traveling for work or the 8 million other things that come up in life that have kept us apart. : -(
I remember when my bestie was dating his wife she would bring me all types of delicious food from her uncle’s restaurant when they visited. Yummy, yum yum. There’s wasn’t a caribbean restaurant near us as I had to just suffer in silence. I know. I’m a bit dramatic. And I guess I wasn’t silent because they brought me caribbean food when they visited.
This Instant Pot Chicken Roti is inspired by Trinidadian roti. And just to clarify roti is actually a flatbread. It’s also sometimes called, parathi, chapati and buss up shut. When Indians went to Trinidad to work they influenced the culture and the food. That’s why a dish like this has so many flavors. From the curry to the scotch bonnet, each element adds lots of yum.
In the caribbean roti is used as a wrap and typically has a bit of split lentils in it. My roti is more like Indian Roti because its made with flour.
For years, I’ve worked on making caribbean dishes so I could enjoy it in the comfort of my own home. And between my mom and my friends I’ve been whipping of the Caribbean food. And now sharing it with you. My friends say to purchase you parathi/ roti at a store. If you want my recipe. Please let me know.
Instant Pot Chicken Roti
Makes 6 servings
- 2 – 3 pounds of chicken skinless chicken thighs
- 4 garlic cloves, minced
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 tablespoon curry powder
- 1 chicken bouillon cube
- 2 tablespoon curry powder (I used Jamaican curry powder)
- 1 large onion, diced
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 2 sprigs fresh thyme
- 2 teaspoons fresh ginger, grated
- 2 teaspoons cumin
- 1 teaspoon white pepper
- 2 cups potatoes, cubed
- 2 cans chickpeas
- 3 carrots, sliced
- 1 can coconut milk
- 1/2 scotch bonnet pepper (optional)
- 4 cups chicken broth
- salt and pepper to taste
Place chicken in a large bowl or storage bag.
Mix garlic and dry ingredients well and coat chicken with mixture.
Allow chicken to marinate for 30 minutes.
Add all ingredients (including chicken) to pressure cooker.
Pressure manual and set time to 30 (or cook on high pressure for 30 minutes).
In a dutch oven over medium high heat add a tablespoon of oil and brown chicken. Add all the other ingredients, making sure to add the chickpeas last. And cook for about 60 to 90 minutes.
And your chicken roti is done. Yup that pressure cooker makes it super simple right? If you like this dish you may also like my Coconut Curry Soup.