Guyanese Chicken Curry with Roti

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into pieces
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp Caribbean curry powder
• 1/2 tsp ground cumin
• 2 medium potatoes, cubed
• 2 cups low-sodium chicken broth
• 1 Scotch bonnet chile, left whole and optional
• 4 prepared roti
• 1/3 cup chopped cilantro
• Kosher salt

Steps

1. Season chicken with salt.
2. Cook onion in oil until golden, then add garlic, ginger, curry powder and cumin for 1 minute.
3. Add chicken and stir until coated, then add potatoes, broth and optional whole chile.
4. Cover and simmer until potatoes are tender and chicken reaches 165°F, 25 minutes; remove the chile.
5. Adjust seasoning, finish with cilantro and serve with warmed roti.

Allergen note: Contains wheat; check prepared roti labels for other allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.