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.

Coconut Curry Chicken Roti

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

  1. In a large pot, heat some oil over medium heat. Add the chicken pieces and curry powder. Cook until the chicken is browned.
  2. Add the onion, garlic, and ginger. Cook for a few minutes until the onion is soft.
  3. 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.
  4. Warm the roti skins according to package instructions.
  5. 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.
  6. 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