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–+ servings
Curry Chicken Roti

Mouthwatering Curry Chicken Roti for Your Cozy Dinner Night

This delightful Curry Chicken Roti brings Caribbean flavors to your dinner table, combining tender chicken with warm, soft roti.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Chicken Thighs Skinless can be a lighter alternative
  • 2 tablespoons Vegetable Oil Olive or coconut oil can provide a unique twist
  • 1 large Onion Shallots can be a mild substitute
  • 3 cloves Garlic Fresh minced garlic heightens the aroma
  • 1 tablespoon Ginger Fresh gives a warm heat; powdered works too
  • 2 tablespoons Curry Powder Freshly ground spices will enhance flavor
  • 1 teaspoon Turmeric Use fresh for a more robust taste
  • 1 teaspoon Cumin Be sure it's freshly ground for best results
  • 1 pinch Cinnamon Feel free to use ground or stick interchangeably
  • to taste Salt and Pepper Essential for seasoning
  • 1 can Coconut Milk Creates a rich, creamy sauce
  • 1 cup Chicken Broth Swap for vegetable broth for vegetarian
  • 1 tablespoon Brown Sugar Honey or maple syrup can be alternatives
  • 1 bunch Fresh Cilantro Use parsley if cilantro is not preferred
For the Roti
  • 4 pieces Roti Flatbreads Consider using gluten-free or whole wheat

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions for Curry Chicken Roti
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for about 2-3 minutes, or until softened and translucent.
  2. Next, introduce 3 minced garlic cloves and 1 tablespoon of freshly grated ginger to the pan. Stir them in and let the mixture cook for 1-2 minutes, until fragrant.
  3. Incorporate 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of ground cumin, and a pinch of cinnamon, salt, and pepper. Mix all the spices into the aromatics for about a minute.
  4. Add 1 pound of chicken thighs to the skillet, browning them for about 5 minutes on each side.
  5. Pour in 1 can of coconut milk and 1 cup of chicken broth, followed by 1 tablespoon of brown sugar. Stir everything together until well combined.
  6. Cover the skillet and let the curry chicken cook for 20-25 minutes over low heat.
  7. Once fully cooked, remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet.
  8. Chop a handful of fresh cilantro and stir it into your curry right before serving.
  9. In a separate skillet, warm the roti flatbreads on medium heat for 1-2 minutes on each side.
  10. Serve your Curry Chicken Roti by spooning the curry chicken mixture onto the warm roti.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Use fresh spices and consider marinating chicken for depth of flavor. Adjust spice levels to personal preference.

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