Caribbean Chicken Roti
Tender spiced chicken wrapped in warm roti with a creamy curry sauce — no long simmer required. Weeknight Caribbean comfort that tastes like you spent hours in the kitchen.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 4 pieces store-bought roti or flatbread
- 1 medium yellow onion
- ¾ cup coconut milk
- 2 tbsp curry powder
- 1 whole lime
- ¼ cup scallions or cilantro, chopped
Instructions
- 1
Chop the chicken into 1-inch pieces. Dice the onion into small chunks.
- 2
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering.
- 3
Brown the chicken, stirring, until no pink remains, about 6 minutes. Push to the side.
- 4
Add onion and curry powder to the empty space. Stir constantly for 1 minute until fragrant.
- 5
Pour in coconut milk. Simmer gently for 3 minutes. Squeeze in half the lime. Taste and adjust salt.
- 6
Warm roti in a dry skillet 30 seconds per side. Fill with chicken curry, top with scallions. Serve with remaining lime.
Tools you’ll need
- 12-inch skillet
- knife and cutting board
- wooden spoon
- dry skillet or griddle
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