Description
This Curry Chicken Roti is packed with bold Caribbean flavors. Tender chicken is simmered in aromatic spices and creamy coconut milk, then wrapped in warm, soft roti for a comforting and satisfying meal.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- Salt and pepper, to taste
- 1 can (14 oz) coconut milk
- 1/4 cup chicken broth
- 1 tbsp brown sugar
- 2 tbsp fresh cilantro, chopped
- 4 large roti flatbreads
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add chopped onion and sauté for 2–3 minutes until softened.
- Add garlic and ginger and cook for 1–2 minutes until fragrant.
- Stir in curry powder, turmeric, cumin, cinnamon, salt, and pepper.
- Add chicken and brown on both sides, about 5 minutes per side.
- Pour in coconut milk, chicken broth, and brown sugar. Stir well.
- Cover and simmer for 20–25 minutes until chicken is tender.
- Remove chicken, shred it, then return it to the skillet.
- Stir in fresh cilantro.
- Warm roti in a dry skillet and fill with curry chicken to serve.
Notes
- Use halal-certified chicken and broth.
- Adjust spice level by adding chili or reducing curry powder.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean