This Savory Curry Chicken Roti is a soul-warming Caribbean-style dish that is bursting with flavor. Tender chunks of chicken thighs and soft potatoes are simmered in a rich, spiced curry gravy, creating a hearty filling that is traditionally served wrapped in a soft roti skin or alongside rice.
Infused with aromatic allspice, cumin, and thyme, and packed with protein-rich chickpeas, this meal is a vibrant and comforting dinner that brings the island taste home.
Recipe Details
- Flavor Profile: It features a deep, savory curry flavor profile with warmth from allspice and nutmeg, earthy notes from cumin and thyme, and a customizable heat level from cayenne pepper.
- Texture: The chicken is succulent and tender, the potatoes melt in your mouth to thicken the sauce, and the chickpeas add a satisfying bite.
- Time: 10 minutes prep, 30 minutes marinating, 30 minutes cook time.
- Difficulty: Intermediate. The key is blooming the spices properly to build the curry base.
What You’ll Need
To make this recipe, you will need a large saucepan or pot to accommodate the chicken, vegetables, and liquid. A large bowl is needed for marinating the meat. The ingredients rely on boneless skinless chicken thighs for moisture, sturdy potatoes (like Yukon Gold or Russet), canned chickpeas, and a robust spice cabinet including curry powder, cumin, allspice, and smoked paprika.
Ingredient Notes
- Chicken Thighs – Use boneless, skinless thighs cut into bite-sized pieces. Dark meat stays juicy during the simmer, unlike breast meat which can dry out.
- Potatoes – Cubed potatoes are essential. As they cook, their starch releases into the broth, naturally thickening the curry into a rich gravy.
- Chickpeas – A can of drained chickpeas adds texture and traditional flair.
- Curry Powder – You will need a good quality curry powder (like Jamaican or Madras style) for both the marinade and the pot base. Note: The ingredient list mentions “2-3 tablespoons” without a name in the main list, and “1/2 teaspoon” in the marinade list; context implies this is the curry powder.
- Chicken Bouillon – This enhances the savory depth of the sauce.
- Aromatics – Onion, garlic, and fresh (or dried) thyme build the flavor foundation.
- Spices – A complex blend of cumin, smoked paprika, allspice, and nutmeg creates that signature warm, savory taste.
- Cayenne & White Pepper – These provide the heat. White pepper has a distinct sharp bite, while cayenne adds lingering spice.
Add-ins and Substitutions
- Vegetables – Carrots or pumpkin can be added with the potatoes for extra sweetness and color.
- Heat – For authentic Caribbean heat, use a whole Scotch Bonnet pepper (uncut) in the pot while simmering, then remove before serving.
- Roti Skins – If you don’t have roti skins (dhalpuri or paratha), serve this over white rice or with naan bread.
How to Make Savory Curry Chicken Roti
- Marinate Chicken: Place the cut chicken in a large bowl or saucepan. Add the salt, minced garlic, dried thyme, white pepper, 1/2 teaspoon curry powder, and 1/2 teaspoon chicken bouillon. Mix well with a spoon or your hands until the chicken is thoroughly coated. Cover and set aside in the fridge to marinate for 30 minutes (or overnight for deeper flavor).
- Bloom Spices: When ready to cook, heat the canola oil in a large saucepan over medium heat. Add the diced onion, minced garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and the 2-3 tablespoons of curry powder. Stir occasionally for 2-3 minutes until the onions are translucent and the spices are fragrant (bloomed).
- Sauté Chicken: Add the marinated chicken to the pot. Stir and sauté for 2-3 minutes to seal the spices into the meat. If the spices start to stick or burn, add a splash of chicken stock.
- Simmer: Next, add the drained chickpeas, remaining chicken bouillon, cubed potatoes, optional cayenne pepper, white pepper, and the chicken broth. Bring the mixture to a boil.
- Thicken: Reduce the heat to a simmer. Cook for 20-30 minutes, or until the potatoes are tender and the sauce has thickened to a gravy-like consistency.
- Finish: Taste the curry and adjust with salt, pepper, or more broth as needed for taste and consistency. Serve hot.
Pro Tip: “Burning” or blooming the curry powder in the hot oil with the onions is the secret to a rich, dark color and intense flavor. Don’t skip this step or just dump the powder into the liquid!
Recipe Tips
- Potato Size: Cut your potatoes into uniform cubes so they cook at the same rate. Smaller cubes will break down faster, making a thicker sauce, while larger cubes will hold their shape.
- Stirring: Stir occasionally during the simmer to prevent the thick sauce from scorching on the bottom of the pot.
- Consistency: If the curry gets too thick before the chicken is tender, add a little water or broth. If it’s too thin, mash a few potato cubes against the side of the pot.
FAQs
- What is Roti? “Roti” refers to the flatbread (like a wrap), but the term “Chicken Roti” often refers to this specific curry filling served inside the bread.
- Is this spicy? It has a kick from the white pepper and cayenne. To make it mild, omit the cayenne and reduce the white pepper.
- Can I use chicken breast? You can, but reduce the cooking time to prevent it from becoming dry and stringy.
Serving Suggestions
- Roti/Wrap: Serve inside a warm Dhalpuri or Paratha roti skin for the classic experience.
- Rice: Ladle over steamed white rice or coconut rice.
- Side: A side of fried plantains or coleslaw complements the spicy curry perfectly.
Make This Recipe in Advance
- Marinade: You can season the chicken up to 24 hours in advance.
- Flavor Development: Like most curries, this tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 3 days. Reheat gently, adding a splash of water if the gravy has thickened too much.
Savory Curry Chicken Roti
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings 1x
Description
This Savory Curry Chicken Roti is a soul-warming Caribbean-style dish that is bursting with flavor. Tender chunks of chicken thighs and soft potatoes are simmered in a rich, spiced curry gravy, creating a hearty filling that is traditionally served wrapped in a soft roti skin or alongside rice. Infused with aromatic allspice, cumin, and thyme, and packed with protein-rich chickpeas, this meal is a vibrant and comforting dinner that brings the island taste home.
Ingredients
The Chicken Marinade
- 2½–3 pounds (1–1.5kg) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon minced garlic
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder (Jamaican or Madras style)
- 1/2 teaspoon chicken bouillon powder
The Curry Pot
- 2 cups (260g) potatoes (Yukon Gold or Russet), peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, diced
- 2 teaspoons minced garlic
- 3–4 cups (700–950ml) chicken broth
- 2 tablespoons canola oil
- 1 tablespoon chicken bouillon powder
The Spice Blend
- 2–3 tablespoons curry powder (Jamaican or Madras style)
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons dried or fresh thyme
- 1 teaspoon white pepper
- 1/2–1 teaspoon cayenne pepper (optional, for heat)
- Salt to taste
Instructions
Marinate Chicken
In a large bowl, combine the chicken pieces with the marinade ingredients: salt, garlic, thyme, white pepper, 1/2 teaspoon curry powder, and 1/2 teaspoon bouillon.
Mix
Coat thoroughly. Cover and refrigerate for 30 minutes (or overnight for best results).
Bloom Spices
Heat the canola oil in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, thyme, cumin, allspice, paprika, nutmeg, and the 2–3 tablespoons of curry powder.
Cook
Sauté for 2–3 minutes, stirring constantly, until onions are soft and spices are fragrant. This “blooming” step is crucial for depth of flavor.
Sauté Chicken
Add the marinated chicken to the pot.
Seal
Stir and cook for 2–3 minutes to coat the meat in the spices. If the spices start to stick/burn, add a tiny splash of broth.
Simmer
Stir in the drained chickpeas, cubed potatoes, the remaining 1 tablespoon chicken bouillon, white pepper, cayenne (if using), and the chicken broth.
Boil
Bring the mixture to a boil.
Thicken
Reduce heat to a simmer. Cook: Simmer uncovered for 20–30 minutes. The dish is done when the potatoes are tender and have released enough starch to thicken the liquid into a rich gravy.
Finish
Taste and adjust salt or pepper. If the sauce is too thick, add a splash more broth. Serve hot.
Notes
Potato Technique: The potatoes act as a natural thickener. As they cook, the edges break down and thicken the curry sauce. If your sauce is too thin at the end, smash a few potato cubes against the side of the pot and stir them in.
“Burning” the Curry: Step 2 is often called “burning the curry” in Caribbean cooking (though you don’t actually want to burn it black). Cooking the raw curry powder in oil removes the harsh raw taste and deepens the color.
Serving: Ideally served wrapped inside a warm Dhalpuri or Paratha roti skin (flatbread). If you can’t find those, it is delicious over steamed white rice or with Naan.
Spice Level: This recipe uses both white pepper and cayenne. For a mild version, omit the cayenne and reduce the white pepper. For authentic heat, float a whole Scotch Bonnet pepper in the pot while simmering (remove before serving).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner / Curry
- Method: Stovetop / Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 450
- Sugar: 3g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 165mg
Keywords: chicken roti recipe, caribbean curry chicken, jamaican curry chicken, dhalpuri filling, curry chickpeas and potatoes, spicy chicken stew, island food recipes
