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