Caribbean Chicken Curry Roti
Spiced shredded chicken wrapped in warm roti with a punchy curry sauce — ready in under 20 minutes using rotisserie chicken. Cilantro and lime finish the job.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 2 tbsp curry powder
- ¾ cup coconut milk
- ½ medium yellow onion, diced
- 1 whole lime
- 4 pieces roti or flatbread
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat oil in a skillet over medium-high. Add diced onion, cook until soft, ~3 minutes.
- 2
Stir in curry powder, cook until fragrant, about 30 seconds.
- 3
Add shredded chicken and coconut milk, stir to combine. Simmer 4–5 minutes until sauce thickens slightly.
- 4
Squeeze half a lime into the curry. Season with salt and pepper to taste.
- 5
Warm roti in the skillet 30 seconds per side, or warm in a dry pan until pliable.
- 6
Divide curry among roti, top with cilantro, fold or roll, and serve with lime wedges.
Tools you’ll need
- 12-inch skillet or saute pan
- wooden spoon
- cutting board
- knife
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