Curry Chicken with Roti (Flatbread)

In a large bowl, toss chicken thighs with curry powder, turmeric, salt, and black pepper. Let marinate for 15 minutes.

Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add chicken (in batches if needed) and brown on all sides, about 5 minutes per batch. Transfer to a plate.

Add onion, garlic, ginger, and whole allspice berries. Sauté until onion softens, about 3 minutes.

Return chicken to pot. Add stock, thyme, and whole scotch bonnet pepper (do not cut unless you want extra heat). Bring to a boil, then reduce heat, cover, and simmer for 45 minutes until chicken is tender.

While chicken simmers, combine flour, baking powder, and salt in a large bowl. Add warm water and oil; knead until smooth dough forms (about 5 minutes). Cover with plastic wrap and rest 10 minutes.

Divide dough into 6 portions. On a floured surface, roll each into a thin circle about 8 inches in diameter. Heat a dry skillet over medium-high heat. Cook each roti for 1-2 minutes per side until golden brown spots appear. Keep warm.

Remove scotch bonnet pepper and thyme sprigs. Adjust salt if needed. Serve chicken with gravy and warm roti.