curry chicken with faux-ti flatbread

curry chicken with faux-ti flatbread

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introduction

There’s something so comforting about a meal that connects you to your roots. For me, that meal has always been curry chicken. Growing up in a Caribbean household, this dish was a staple—one that my mom would make when we needed something quick, hearty, and full of flavor. It was usually served with white rice, a Jamaican classic that brought me back to the small but tallawa island of Jamaica with each bite.

Today, I’m switching it up by pairing the curry with a gluten-free flatbread—something I like to call “faux-ti.” It’s my imitation of Trinidadian roti, offering the same comfort and familiarity without the gluten. While Jamaica traditionally serves curry with rice, this flatbread gives me a similar feeling to how our fellow islanders from Trinidad and Tobago enjoy their curry. It’s a little twist that combines the flavors I grew up with, alongside a nod to my Caribbean neighbors.

why this recipe matters to me

This recipe connects me not only to my cultural heritage but also to my journey of adapting meals to suit my lifestyle. It’s comforting, nourishing, and full of flavor—an example of how you can stay close to your roots while embracing change. Whether you’re familiar with Caribbean cuisine or trying it for the first time, I hope this recipe brings the warmth of the islands into your home.

ingredients:

faux-ti flatbread

• 4 cups King Arthur gluten-free 1:1 flour
• ½ cup olive oil (or sunflower/avocado oil)
• Pinch of salt
• 2 tbsp psyllium husk powder
• Warm water (as needed)

curry chicken

• 1 whole chicken (cut into smaller pieces) or use drumsticks, thighs, or leg quarters
• 1 yellow onion and 1 red onion, chopped
• 2-3 scallions (green onions), chopped
• 1 red bell pepper (substitute for tomatoes)
• 4-5 garlic cloves, minced
• 1 scotch bonnet pepper, whole
• Walkerswood green seasoning paste (or homemade)
• Walkerswood curry paste (optional)
• Blue Mountain curry powder
• Bottle seasonings: cayenne pepper, slap ya mama, herbs de provence, garlic powder, Caribbean rhythms chicken seasoning
• Cooking oil (canola, olive)
• 1 cup dairy-free heavy cream (or 1 can of full-fat coconut milk)

instructions:

prep the chicken

1. Start by cleaning and chopping your chicken into smaller pieces—bone-in, Jamaican style. Pat it dry so the seasoning really sticks.
2. Chop your onions, scallions, red bell pepper, and garlic. Leave the scotch bonnet whole, and trust me, don’t chop it unless you want the heat to take over your whole dish. Set everything aside.
3. Season the chicken with Walkerswood green seasoning paste and curry paste, or use curry powder if that’s what you have. Be careful with the curry paste though— too much can make it bitter. Add your bottle seasonings to the mix.
4. Toss in about ¾ of the veggies, but leave the scotch bonnet for later.
5. Now, mix it all together. I use gloves on my hands to mix everything thoroughly.
6. Set the seasoned chicken aside to marinate.

prep the faux-ti flatbread

1. For the flatbread, start by mixing the gluten-free flour, psyllium husk powder, and a pinch of salt in a large bowl. Create a well in the center.
2. Pour in the olive oil and slowly add water while mixing until you get a dough that’s a bit like playdough.
3. Form the dough into a big ball and divide it into smaller, even pieces. Shape each piece into a ball and set them aside until you’re ready to roll them out.

cook the chicken

1. Heat a dutch pot or a sturdy nonstick pot on medium-high heat. Pour in just enough oil to cover the bottom. Now here’s the trick: burn the curry.
   • Burning the curry means you’re going to sprinkle some curry powder directly into the hot oil. Let it sizzle and toast for a few seconds, but watch it closely—you don’t want it to burn too much or it’ll get bitter.
2. Add the seasoned chicken to the pot. If it sizzles, you’re doing it right! Stir the chicken around until it’s fully coated with the curry, and the smell fills your kitchen.
3. Lower the heat to medium, cover the pot, and let it cook for about 30-40 minutes. Stir it occasionally to make sure everything’s cooking evenly.

cook the flatbread

1. While the chicken cooks, roll out your dough. Flatten each dough ball into a round shape, similar to roti. Use parchment paper to separate each one so they don’t stick together.
2. Heat a nonstick or cast-iron pan over medium heat. Once hot, place the dough into the pan. When you start to see bubbles on the surface, flip it over. Each side should have those charred, golden spots.
3. Cook for about a minute on each side, then remove. You can brush them with dairy-free butter or add some garlic for extra flavor.

finish the curry

1. By now, your chicken should be cooked through. Taste it and adjust the seasoning if needed.
2. Add in the rest of your chopped veggies and that whole scotch bonnet. If you want extra spice, poke a hole in the pepper before you drop it in.
3. Stir in the dairy-free cream or full-fat coconut milk. Let it simmer for another 10-15 minutes until everything is well combined and the sauce thickens a bit.

serve

Plate your curry chicken alongside the faux-ti flatbread and enjoy the blend of rich, savory flavors with a touch of island heat. ENJOY!

This recipe blends tradition with modern adaptation, honoring the flavors of the Caribbean while staying true to my gluten-free lifestyle. Happy cooking!

To follow along with my recipe, watch this video on my youtube channel and be sure to SUBSCRIBE

https://youtu.be/0tjQD_nGYgU