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–+ servings
Curry Chicken Roti

Savory Curry Chicken Roti That'll Brighten Your Dinner Night

Experience the vibrant flavors of Curry Chicken Roti, a delightful Caribbean dish perfect for any dinner night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 roti
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound chicken thighs cut into chunks
  • 2 tablespoons vegetable oil substitutes: olive oil or coconut oil
  • 1 onion chopped; substitute: shallots for milder flavor
  • 3 garlic cloves minced; substitute: garlic powder if needed
  • 1 tablespoon fresh ginger grated; fresh is preferred
  • 2 tablespoons curry powder freshly ground spices elevate aroma
  • 1 teaspoon turmeric ground turmeric is acceptable if fresh isn’t available
  • 1 teaspoon cumin substitute with coriander seed for a different note
  • 1 dash cinnamon omit for a spicier profile
  • to taste salt and pepper essential for flavor enhancement
  • 1 can coconut milk low-fat options can lighten the dish
  • 1 cup chicken broth vegetable broth works as vegetarian substitute
  • 2 tablespoons brown sugar substitute: honey or maple syrup
  • 1 handful fresh cilantro can omit or use parsley
  • 4 roti flatbreads consider whole wheat or gluten-free options

Equipment

  • large skillet
  • Cutting board
  • Knife
  • spoon

Method
 

Cooking Steps
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add one chopped onion, stirring occasionally for about 2-3 minutes until soft and translucent.
  2. Introduce 3 minced garlic cloves and a tablespoon of freshly grated ginger to the skillet, cooking for 1-2 minutes.
  3. Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and a dash of cinnamon, along with salt and pepper to taste.
  4. Add 1 pound of chicken thighs to the skillet, browning them on each side for about 5 minutes.
  5. Pour in 1 can of coconut milk, 1 cup of chicken broth, and 2 tablespoons of brown sugar, then let it simmer for 20-25 minutes.
  6. Remove the chicken from the skillet, shred it using forks, and return it to the skillet with chopped fresh cilantro.
  7. Warm the roti flatbreads in a separate dry skillet for 1-2 minutes on each side.
  8. Serve by placing a generous portion of the curry mixture inside the warmed roti, fold or wrap, and enjoy.

Nutrition

Serving: 1rotiCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

Adjust spice levels to suit your taste. This recipe is versatile; feel free to substitute proteins or vegetables as desired.

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