Curry Chicken Roti

Up close shot of roti on a plate with a fork.

5 from 2 votes

Get ready to spice up your mealtime with our Curry Chicken Roti! This savory delight features tender chicken cooked in aromatic curry spices, served on a bed of torn, soft, fluffy roti. It's a comforting and flavorful dish that's sure to satisfy your cravings for something hearty + delicious. Totally Dairy-free + Vegan option.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Keyword: caribbean, chicken, curry, dinner, easy, family-friendly, Jamaican, lunch, rotini, sandwich, stovetop, summer

Servings: servings

Calories: 94kcal

Author: Shanika

Ingredients

CURRY CHICKEN:

1 ½ lbs. organic chicken breasts, chopped into 1-inch chunks
1-2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
1 teaspoon sea salt
2 Tbsps Extra virgin olive oil
½ onion, chopped
3 garlic cloves, minced
2 organic tomatoes, diced
2 russet potatoes, peeled + chopped into medium chunks
1 tablespoon minced fresh ginger
1 (14 oz) can coconut milk, organic
½ cup organic chicken stock or water (You can also use chicken bone broth)
2 Tbsps curry powder (I like to use authentic Jamaican curry; See Notes for link)
1 Jamaican Pepper Sauce, optional (You can substitute with your favorite brand of hot sauce)
1 teaspoon turmeric powder
1 teaspoon red pepper flakes (You can reduce or omit for less spicy flavor)
½ teaspoon ground cinnamon
½ teaspoon ground allspice
sea salt + black pepper, to taste
1 scotch bonnet pepper, minced (Adjust to your level of spiciness; You can also use habanero peppers)

ROTI SKINS:

Homemade or restaurant roti skins (For homemade roti skins, I like Immaculate Bite's recipe)

US Customary - Metric

Instructions

ROTI SKINS:

You can choose to make your own roti skins or purchase high-quality skins (I love the Buss Up Shot roti skins for the best flakiness). For homemade roti skins, I like Immaculate Bite's recipe)

MARINATE THE CHICKEN:

In a bowl, add your freshly cleaned + rinsed chicken chunks along with salt and All-Purpose Blend. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinated overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.

SEAR THE CHICKEN:

In a medium skillet over medium-high heat, add the olive oil and once fully heated, add the chopped onions, minced ginger, and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
Add the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, add in the curry powder, turmeric, red pepper flakes, cinnamon, allspice, minced scotch bonnet, diced tomatoes, and chopped potatoes, stirring everything together until combined.
NOTE: If using authentic Jamaican curry powder, it's super important to first "burn" your powder. SEE NOTES FOR MORE.

COOK EVERYTHING TOGETHER:

Pour in the coconut milk, chicken stock, and pepper sauce, stirring until combined. Let the mixture boil for a minute or so and reduce heat to simmer for about 20-25 minutes or until sauce thickens and the chicken + potatoes are cooked through and tender, stirring occasionally. Remove from heat once done.

ASSEMBLY:

To serve, open up your roti skins (best if warmed or made fresh) and add a few spoonfuls of the curry chicken with potatoes. Carefully, fold the sides up, then roll it up front to back and wrap it with parchment paper for an easier storage or to-go situation. Repeat until all chicken rotis are made.
Bon Appétit!

Notes

STORAGE: Any curry chicken can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of chicken stock if needed) until warmed through and saucy.
TURMERIC: You can actually use only turmeric for the curry sauce, if desired. While using just turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
JAMAICAN SEASONINGS: If authentic Jamaican seasonings aren't readily available near you, they are available for purchase on my Amazon Shop. Otherwise, substitute with your favorite brand.
BURNING THE CURRY POWDER: When using Jamaican curry powder, it's important to burn the powder first to avoid digestive issues for some people because of it's potency. In addition, the "burning" process releases better flavor + color.
HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.

Nutrition