Curry Chicken Roti Recipe

Introduction

Curry Chicken Roti is a flavorful and comforting dish that brings together tender, spiced chicken wrapped in soft flatbreads. Perfect for a hearty lunch or dinner, this recipe blends aromatic spices with creamy coconut milk for a delightful meal.

Ingredients

• 4 chicken thighs, boneless and skinless
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 can (14 oz) coconut milk
• 1/4 cup chicken broth
• 1 tablespoon brown sugar
• 2 tablespoons fresh cilantro, chopped
• 4 large roti flatbreads

Instructions

1. Step 1: Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Step 2: Add the minced garlic and grated ginger to the skillet, stirring for another 1-2 minutes until fragrant.
3. Step 3: Sprinkle in curry powder, turmeric, cumin, cinnamon, salt, and pepper. Stir well to combine the spices with the onion mixture.
4. Step 4: Place the chicken thighs in the pan and brown them on both sides, about 5 minutes per side.
5. Step 5: Pour in the coconut milk, chicken broth, and brown sugar. Stir to combine and bring the mixture to a simmer.
6. Step 6: Cover the skillet and cook for 20-25 minutes until the chicken is fully cooked and tender.
7. Step 7: Remove the chicken from the skillet, shred it using two forks, then return the shredded chicken to the pan. Stir in fresh chopped cilantro.
8. Step 8: Warm the roti flatbreads in a dry skillet for 1-2 minutes on each side.
9. Step 9: Spoon the curry chicken mixture onto each roti, then fold or wrap to your liking. Serve warm and enjoy!

Tips & Variations

• For extra heat, add a chopped chili or a pinch of cayenne pepper to the spice mix.
• Swap chicken thighs for chicken breast if you prefer leaner meat, adjusting cooking time accordingly.
• Add vegetables like diced potatoes or peas to the curry for more texture and nutrition.
• If roti is unavailable, naan or large tortillas work as good substitutes.
• Fresh cilantro can be replaced with chopped parsley if preferred.

Storage

Store leftover curry chicken and roti separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry gently on the stove or in the microwave, and warm the roti in a dry skillet before serving to keep it soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can cook the curry chicken in advance and store it in the refrigerator. Warm it up just before serving and prepare the roti fresh for the best texture.

Is this recipe suitable for freezing?

The curry chicken freezes well for up to 2 months. Freeze it in a sealed container, thaw overnight in the refrigerator, and reheat thoroughly. It’s best to warm fresh roti separately rather than freezing them.

Curry Chicken Roti Recipe

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★★★★★

4.7 from 66 reviews

This Curry Chicken Roti recipe combines tender, boneless chicken thighs simmered in a fragrant coconut curry sauce, enriched with traditional spices like turmeric, cumin, and cinnamon. The savory curry filling is wrapped in warm, soft roti flatbreads, making for a comforting and flavorful meal perfect for lunch or dinner.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Chicken Curry

• 4 boneless, skinless chicken thighs
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 can (14 oz) coconut milk
• 1/4 cup chicken broth
• 1 tablespoon brown sugar
• 2 tablespoons fresh cilantro, chopped

To Serve

• 4 large roti flatbreads

Instructions

1. Prepare the base: Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened and translucent, creating a flavorful foundation for the curry.
2. Add aromatics: Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, allowing the aromatics to release their flavors.
3. Spice the mixture: Sprinkle curry powder, ground turmeric, ground cumin, ground cinnamon, salt, and pepper over the onion mixture. Stir well to evenly coat the ingredients and toast the spices lightly.
4. Brown the chicken: Place the chicken thighs into the skillet and cook for about 5 minutes on each side, until browned. This step locks in flavor and prepares the chicken for simmering.
5. Add liquids and simmer: Pour in the coconut milk, chicken broth, and brown sugar. Stir to combine everything and bring the mixture to a gentle simmer.
6. Cook the chicken thoroughly: Cover the skillet and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender, absorbing the spices and coconut flavors.
7. Shred chicken and finish: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the curry sauce and stir in fresh chopped cilantro for freshness.
8. Warm the roti: Heat a dry skillet over medium heat and warm each roti flatbread for 1-2 minutes per side until pliable and lightly toasted.
9. Assemble and serve: Spoon the curry chicken mixture onto each warm roti, then fold or wrap them as desired. Serve immediately while warm and enjoy this comforting dish.

Notes

• Use boneless, skinless chicken thighs for juicy, tender meat, but chicken breasts can be substituted if preferred.
• Adjust the curry powder and spices to suit your heat preference; add a pinch of cayenne for extra spice.
• If you can’t find roti, naan or other flatbreads work well as alternatives.
• The dish can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or microwave.
• For a gluten-free option, use gluten-free flatbreads instead of roti.

Keywords: Curry Chicken Roti, Caribbean chicken curry, roti flatbread, coconut milk curry, easy chicken curry recipe