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.
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
- 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.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.
- Stir in the curry powder and cook for 1-2 minutes to toast the spices.
- Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
- Add the browned chicken back to the pot, along with the diced tomatoes, minced scotch bonnet pepper, and thyme. Season with salt and pepper.
- Cover the pot and let the curry simmer for 45-50 minutes, or until the chicken is cooked through and the sauce has thickened.
- While the curry is simmering, warm the roti bread in a dry skillet or in the oven.
- 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