Coconut Curry Chicken Roti
Coconut Curry Chicken Roti is a delicious and flavorful dish that originates from West Indian cuisine. It combines tender chicken, aromatic spices, and creamy coconut milk, all wrapped in a warm and flaky roti. This recipe is perfect for a cozy dinner or a special gathering with friends and family.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp curry powder
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 large potato, peeled and diced
- 1 carrot, diced
- 1 scotch bonnet pepper, seeded and minced
- Salt and pepper to taste
- 4 roti skins
Instructions
- In a large pot, heat some oil over medium heat. Add the chicken pieces and curry powder. Cook until the chicken is browned.
- Add the onion, garlic, and ginger. Cook for a few minutes until the onion is soft.
- Pour in the coconut milk and chicken broth. Add the potato, carrot, and scotch bonnet pepper. Season with salt and pepper. Simmer for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
- Warm the roti skins according to package instructions.
- Place a generous spoonful of the coconut curry chicken mixture onto each warm roti skin. Fold the sides of the roti over the filling to create a wrap.
- Serve the Coconut Curry Chicken Roti hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380
- Carbohydrates
- 25g
- Protein
- 28g
- Fat
- 20g
- Saturated Fat
- 15g
- Cholesterol
- 85mg
- Sodium
- 750mg
- Fiber
- 5g
- Sugar
- 6g
Supplies
Large pot Cutting board Knife Grater Spoon
Tools
Stovetop
Serving suggestions
Serve the Coconut Curry Chicken Roti with a side of mango chutney and a refreshing tropical fruit salad.
Tips & tricks
For a spicier kick, leave the seeds in the scotch bonnet pepper. Be cautious, as it is very hot!
Cost
$20