Trinidadian Chicken Roti

Ingredients

• 3 lbs. boneless chicken thighs
• 5 garlic cloves, minced
• 2 tsp. salt
• 3 tbsp. olive oil
• 2-3 potatoes, washed, peeled, and cubed
• 2 tbsp. ginger, minced
• 2 cans of coconut milk
• 2 cups chicken broth
• 2 tbsp. cilantro, chopped
• 2-3 tbsp. curry powder
• Optional: 2 chili pepper flakes

Directions

1. In a bowl, mix garlic, salt, olive oil, and curry powder. Add chicken thighs and ensure they are well coated. Marinate overnight.
2. Boil the cubed potatoes until tender. Drain and set aside.
3. In a skillet, add olive oil and brown the chicken on both sides. Ensure it is thoroughly cooked. Remove the chicken from the pan.
4. In the same pan, add additional oil if needed and sauté ginger and curry powder for 1-2 minutes. Add hot pepper flakes if desired.
5. Add the potatoes, coconut milk, and chicken broth to the pan. Simmer uncovered for 15-20 minutes.
6. Cut the chicken into small pieces and add it back to the dish. Mix well and cook for an additional 10-15 minutes.
7. Serve with rice and garnish with chopped cilantro.
8. Enjoy this flavorful dish!