Coconut Curry Chicken With Roti

Coconut Curry Chicken with Roti is a popular dish in Antigua and Barbuda cuisine, known for its rich flavors and aromatic spices. This recipe combines tender chicken with a creamy coconut curry sauce, served with warm and fluffy roti bread.

Coconut Curry Chicken With Roti

Ingredients

  • 1.5 lbs chicken, cut into pieces
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp curry powder
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 2 tomatoes, diced
  • 1 scotch bonnet pepper, seeded and minced
  • 1 tsp thyme
  • Salt and pepper to taste
  • 4 roti breads

Instructions

  1. In a large pot, heat some oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
  2. In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.
  3. Stir in the curry powder and cook for 1-2 minutes to toast the spices.
  4. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
  5. Add the browned chicken back to the pot, along with the diced tomatoes, minced scotch bonnet pepper, and thyme. Season with salt and pepper.
  6. Cover the pot and let the curry simmer for 45-50 minutes, or until the chicken is cooked through and the sauce has thickened.
  7. While the curry is simmering, warm the roti bread in a dry skillet or in the oven.
  8. Serve the coconut curry chicken with warm roti bread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380
Protein
25g
Carbohydrates
20g
Fat
24g

Supplies

Large pot Knife Cutting board Measuring cups and spoons Skillet

Tools

Serving platter Wooden spoon Tongs

Serving suggestions

Serve the Coconut Curry Chicken with Roti alongside a fresh green salad or steamed vegetables for a complete meal.

Tips & tricks

For a milder curry, you can reduce the amount of scotch bonnet pepper or remove the seeds before mincing.

Cost

$20