Description
Tender curry-spiced chicken simmered in a rich sauce and wrapped in soft, flaky roti—pure island comfort.
Ingredients
- Bone-in chicken pieces
- Caribbean curry powder
- Yellow onion
- Roti or flatbread
- Garlic (minced)
- Fresh ginger (grated)
- Thyme
- Scotch bonnet or chili (optional)
- Potatoes (cubed)
- Chicken stock
- Vegetable oil
- Salt & black pepper
- Fresh cilantro or parsley
Instructions
- Season chicken with curry powder, salt, pepper, garlic, and ginger; let marinate briefly.
- Heat oil in a pot and sauté onions until soft; add thyme and chili if using.
- Add chicken and brown lightly to bloom the curry spices.
- Stir in potatoes and chicken stock; simmer until chicken is tender and sauce thickens.
- Adjust seasoning and finish with fresh herbs.
- Warm roti or flatbread until pliable.
- Spoon curry chicken into roti, fold tightly, and serve hot.
Notes
- For extra heat, include more scotch bonnet or chili.
- Serve with a side of salad for a complete meal.
- Leftover curry can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 roti with curry
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg