Curry Chicken Roti Recipe
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.
- 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
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
- 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.
- Add aromatics: Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, allowing the aromatics to release their flavors.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithlily.com/curry-chicken-roti-recipe/
