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Delicious Curry Chicken Roti served on a plate with fresh herbs

Curry Chicken Roti

A delicious and easy-to-make Curry Chicken Roti filled with tender chicken in a creamy coconut sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken, diced Chicken thighs can add extra juiciness.
  • 2 tablespoons curry powder
  • 1 onion onion, chopped
  • 2 cloves garlic, minced Toasting the garlic enhances flavor.
  • 1 tablespoon ginger, grated
  • 1 cup coconut milk Alternative: Almond or cashew milk.
  • 1 tablespoon vegetable oil
  • to taste Salt and pepper Adjust as per preference.
  • as needed Roti (store-bought or homemade) For a quicker option, use store-bought.

Method
 

Cooking Steps
  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the chopped onion, garlic, and ginger; sauté until soft.
  3. Toss in the diced chicken and curry powder, stirring to coat all the chicken pieces evenly.
  4. Pour in the coconut milk and season with salt and pepper.
  5. Bring everything to a simmer and cook for about 15-20 minutes, or until the chicken is cooked through.
  6. Warm the roti in a separate pan or microwave.
  7. Serve the curry chicken wrapped in the warm roti.

Notes

Leftovers can be stored in the fridge for about 3 days. For longer storage, freeze the curry for up to three months. Consider adding a green salad or roasted veggies when serving.