Description
This vibrant Curry Chicken Roti recipe features tender chunks of marinated chicken simmered in a rich and flavorful coconut curry sauce with potatoes, all wrapped in flaky homemade or store-bought roti skins. Infused with aromatic Jamaican spices and a touch of heat from scotch bonnet peppers, this dish delivers a comforting, authentic Caribbean experience that is perfect for a hearty meal or on-the-go lunch.
Ingredients
Chicken and Marinade
- 1 1/2 lbs. organic chicken breasts, chopped into 1-inch chunks
- 1-2 tsps On Everything All-Purpose Blend
- 1 tsp sea salt
Sauté and Curry Base
- 2 Tbsps Extra virgin olive oil
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp minced fresh ginger
- 2 organic tomatoes, diced
- 2 russet potatoes, peeled and chopped into medium chunks
- 2 Tbsps curry powder (authentic Jamaican curry preferred)
- 1 tsp turmeric powder
- 1 tsp red pepper flakes (optional; reduce for less spice)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 scotch bonnet pepper, minced (adjust heat as desired; habanero can be substituted)
- Sea salt and black pepper, to taste
Liquids and Extras
- 1 (14 oz) can coconut milk, organic
- 1/2 cup organic chicken stock or water (or chicken bone broth)
- 1 Jamaican Pepper Sauce (optional)
Assembly
- Homemade or high-quality restaurant roti skins (e.g., Buss Up Shot roti skins)
Instructions
- Prepare Roti Skins: Choose to either make your own roti skins using a trusted recipe such as Immaculate Bite’s or purchase high-quality pre-made skins like Buss Up Shot for the best flakiness. Set aside.
- Marinate the Chicken: Clean and rinse the chicken chunks, then coat with sea salt and the On Everything All-Purpose Blend. Place the chicken in a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken sit at room temperature for 15-20 minutes.
- Sear Aromatics and Chicken: Heat olive oil in a medium skillet over medium-high heat. Add chopped onion, minced ginger, and garlic, sautéing until fragrant and translucent, about 2-3 minutes. Add the marinated chicken and sear each side for 3-4 minutes until browned.
- Add Spices and Vegetables: Stir in curry powder, turmeric, red pepper flakes, ground cinnamon, ground allspice, minced scotch bonnet pepper, diced tomatoes, and chopped potatoes. Mix thoroughly to coat everything evenly with the spices.
- Cook the Curry: Pour in the coconut milk, chicken stock (or bone broth/water), and optional Jamaican Pepper Sauce. Stir to combine, bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken and potatoes are tender. Adjust seasoning with sea salt and black pepper as needed. Remove from heat.
- Assemble the Rotis: Warm the roti skins if not freshly made. Spoon a generous amount of the curry chicken and potatoes onto each roti. Fold the sides up and roll the roti from front to back. Wrap with parchment paper for easy handling, storage, or to-go meals. Repeat with remaining rotis.
- Serve and Enjoy: Serve the stuffed rotis warm. Bon Appétit!
Notes
- You can reduce or omit red pepper flakes and adjust scotch bonnet pepper quantity to control spice level.
- Authentic Jamaican curry powder should be “burned” or toasted lightly to enhance flavor; see referenced recipes for technique.
- Using Buss Up Shot roti skins is recommended for the flakiest texture if you don’t want to make your own.
- Marinating chicken overnight improves flavor and tenderness.
- Use organic ingredients when possible for best taste and health benefits.
- Prep Time: 15 minutes (plus 3 hours to overnight marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican, Caribbean
