Chicken Roti

Experience the vibrant flavors of the Caribbean with this delicious Chicken Roti recipe! Tender, marinated chicken thighs are simmered in a rich, aromatic curry sauce made with coconut milk, tomatoes, and warm spices like turmeric, cumin, and coriander. Complemented by hearty potatoes and carrots, this comforting curry is perfectly paired with soft, homemade roti flatbreads, which are hand-rolled, pan-cooked to golden perfection, and brushed with butter for a beautifully flaky finish. Ideal for a cozy dinner or an impressive meal for guests, this recipe combines bold flavors and classic techniques to deliver an irresistible dish that’s both satisfying and easy to make. Perfect for fans of Caribbean cuisine, this Chicken Roti is a must-try for anyone seeking a flavorful culinary adventure!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 medium potato, diced
• 1 medium carrot, diced
• 1 large tomato, diced
• 400 ml coconut milk
• 200 ml water
• 250 grams all-purpose flour
• 1 teaspoon baking powder
• 125 ml warm water
• 1 tablespoon butter, melted

Directions

Step 1

Cut the chicken thighs into bite-size pieces. Season with curry powder, cumin, coriander, turmeric, salt, and black pepper. Mix well and set aside for 15 minutes to marinate.

Step 2

Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger, stirring frequently until fragrant, about 1 minute.

Step 4

Add the marinated chicken to the pot and brown on all sides, about 5-7 minutes.

Step 5

Add diced potato, carrot, and tomato to the pot, stirring well to combine with the chicken.

Step 6

Pour in the coconut milk and water, stirring to combine. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.

Step 7

While the chicken is cooking, prepare the roti. In a large bowl, mix the flour, baking powder, and a pinch of salt. Gradually add warm water and mix until a soft dough forms.

Step 8

Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 10 minutes.

Step 9

Divide the rested dough into 4 portions. Roll each portion into a ball, then use a rolling pin to flatten each ball into a thin circle (about 20 cm in diameter).

Step 10

Heat a non-stick skillet over medium heat. Add a small amount of the remaining vegetable oil. Cook one roti at a time, about 1-2 minutes on each side until golden brown spots appear.

Step 11

Brush each cooked roti with melted butter and keep warm by wrapping in a clean towel.

Step 12

After the chicken has cooked for 45 minutes, check that the potatoes are tender and the sauce has thickened to your liking.

Step 13

To serve, spoon chicken curry onto each roti, fold, and roll tightly. Enjoy your homemade Chicken Roti!

Nutrition Facts

Serving size	(2177.5g)

Amount per serving	% Daily Value*
Calories	2640.3

Total Fat 105.8g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 25.2g
Cholesterol 464.3mg	0%
Sodium 7368.8mg	0%
Total Carbohydrate 299.1g	0%
Dietary Fiber 18.2g	0%
Total Sugars 43.7g
Protein 134.2g	0%

Vitamin D 7IU	0%
Calcium 298.0mg	0%
Iron 31.8mg	0%
Potassium 3500.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 20.0%

Carbs: 44.6%