Entree: United States – U.S. Virgin Islands – Roti

Serving Size: 4

Approximate Time

Prep 40 min

Cook 28 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- For the roti dough:
- 3 cups (375 g) all-purpose flour
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil, plus more for cooking
- 1 cup (240 ml) warm water (adjust as needed)
- 2 tbsp (30 g) unsalted butter or ghee, melted (for brushing/folding)

- For the curried chicken filling:
- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1 in (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (14 g) West Indian curry powder (mild to medium)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice (pimento)
- 1 small scotch bonnet or habanero pepper, left whole or seeded and minced for more heat (optional)
- 2 medium potatoes, peeled and cut into 1/2 in (1.3 cm) cubes (about 1 lb / 450 g)
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 scallions, sliced thin (about 20 g)
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro for finishing

- For the quick slaw (optional but traditional):
- 2 cups (150 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) vegetable oil
- 1/4 tsp (1 g) salt
- Freshly ground black pepper to taste

Instructions

Short Description:
A Caribbean U.S. Virgin Islands-style roti: soft layered flatbreads filled with a fragrant curried chicken and potatoes, brightened with a quick cabbage slaw and fresh herbs for a complete main-course wrap.

Regional Notes:
This Virgin Islands version follows the local tradition of wrapping a curried meat (commonly chicken or goat) and potatoes inside a soft, paratha-style roti. Island spices — West Indian curry powder, thyme, and pimento/allspice — plus optional scotch bonnet heat and coconut milk distinguish it from other regional rotis.

1. Make the dough: In a large bowl whisk together flour and salt. Stir in 2 tbsp (30 ml) oil and warm water, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic or a damp towel, and let rest 30 minutes.

2. Prepare the quick slaw: In a bowl toss cabbage and carrot with 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) oil, 1/4 tsp (1 g) salt and pepper. Refrigerate until assembly.

3. Start the curry base: Heat 2 tbsp (30 ml) oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and cook 5–7 minutes until softened and beginning to brown. Add garlic and ginger and cook 30 seconds until fragrant.

4. Bloom the spices: Stir in the curry powder, turmeric, cumin, and ground allspice and cook 1 minute, stirring constantly to toast the spices. If using minced scotch bonnet for heat, add it here (handle with care).

5. Brown the chicken: Add the chicken pieces, season with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper, and cook 4–5 minutes, turning so the spices coat the meat and it begins to brown.

6. Simmer with potatoes: Add the cubed potatoes, coconut milk, and chicken stock (or water). Tuck in the fresh thyme sprigs. Bring to a gentle simmer, then reduce heat to low, cover, and simmer 20–25 minutes until chicken is cooked through and potatoes are tender. Remove whole scotch bonnet if used. Stir in sliced scallions, 1 tbsp (15 ml) lime juice, and chopped cilantro; taste and adjust salt/pepper.

7. Divide and shape dough: After resting, divide dough into 4 even pieces (about 4–5 oz / 110–140 g each). On a lightly oiled surface, flatten a ball and roll into a roughly 9–10 in (23–25 cm) circle about 1/8 in (3 mm) thick. For a slightly layered, softer roti (paratha-style), brush the rolled dough with a little melted butter or oil, fold into thirds like a letter, then roll again gently into a 9–10 in (23–25 cm) circle. Repeat for all pieces.

8. Cook the rotis: Heat a large dry skillet or griddle over medium-high heat. Cook each roti 1.5–2 minutes per side, pressing lightly with a spatula, until golden brown spots appear and the bread is pliable and cooked through. Brush hot rotis with a little melted butter or oil to keep them soft. Stack wrapped in a clean towel to stay warm.

9. Assemble the roti wraps: Spoon about 1 to 1 1/4 cups (240–300 ml) of curried chicken and potatoes onto the center of a warm roti. Top with a couple tablespoons of quick slaw and extra cilantro if desired. Fold or roll the roti tightly to enclose the filling.

10. Serve: Serve immediately, 1 roti per person (makes 4), with lime wedges on the side and additional hot sauce or pickled mango chutney if you like extra heat and tang.

Enjoy a hearty Virgin Islands-style roti as a complete entrée with protein, starch, and fresh vegetables.