Chicken Roti
Dive into the bold flavors of Chicken Roti, a comforting Caribbean-inspired dish that combines tender pieces of marinated chicken with a rich, aromatic curry sauce nestled inside soft, homemade roti flatbread. Seasoned with a symphony of spices—curry powder, turmeric, cumin, and coriander—the chicken is simmered to perfection alongside hearty potatoes, sweet carrots, and juicy tomatoes in a luxurious coconut milk base. The lightly golden roti, made from scratch with simple ingredients like flour, baking powder, and warm water, adds a perfect touch of chewiness to this irresistible wrap. Perfect for a cozy dinner or a casual gathering, this recipe brings the flair of street food right to your kitchen. Whether you're seeking bold spices, creamy textures, or a hand-held meal that’s bursting with flavor, Chicken Roti is the ultimate dish to satisfy your cravings!
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Recipe Information
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
Instructions
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.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, stirring frequently until fragrant, about 1 minute.
Add the marinated chicken to the pot and brown on all sides, about 5-7 minutes.
Add diced potato, carrot, and tomato to the pot, stirring well to combine with the chicken.
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.
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.
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.
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).
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.
Brush each cooked roti with melted butter and keep warm by wrapping in a clean towel.
After the chicken has cooked for 45 minutes, check that the potatoes are tender and the sauce has thickened to your liking.
To serve, spoon chicken curry onto each roti, fold, and roll tightly. Enjoy your homemade Chicken Roti!
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 7369 mg | 320% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 43.7 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 3500 mg | 74% | |
*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.
