Curry Chicken Roti Boneless Recipe

Make dough

In a large bowl combine all-purpose flour, whole wheat flour and salt. Add vegetable oil and gradually add warm water, mixing with your hand or a wooden spoon until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, dust with a little extra flour; if too dry add a teaspoon of water at a time.

Cover the dough with a damp towel or plastic wrap and let rest for 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.

Portion and roll

Divide the rested dough into 8 equal pieces (for 8 roti) and roll each into a tight ball. On a lightly floured surface, roll each ball into a thin circle about 7–8 inches (18–20 cm) in diameter, rotating frequently to maintain an even thickness.

Cook roti

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Place one rolled roti on the dry skillet and cook 30–45 seconds until small bubbles appear and surface begins to puff. Flip and cook the other side 30–45 seconds. Spread a little ghee or butter over the cooked surface, flip again and press down with a spatula for 10 seconds to encourage puffing. Remove and keep warm wrapped in a clean towel while you finish the rest.

Prep ingredients

Cut boneless chicken into bite-size pieces. Peel and dice the potato, finely chop the onion, mince garlic, and grate ginger. Measure out spices and liquids.

Brown aromatics

Heat 2 tbs vegetable oil in a medium skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent and beginning to brown at the edges. Add minced garlic and grated ginger; cook 30–45 seconds until fragrant.

Spice bloom

Add curry powder, ground turmeric and ground cumin to the skillet. Stir constantly for 30–60 seconds to toast the spices and coat the onions, releasing their aroma. Mix in tomato paste and cook another minute to reduce raw tomato flavor.

Add chicken and potatoes

Add chicken pieces and diced potato to the skillet. Stir to coat with the spiced onion mixture. Cook 2–3 minutes, stirring, until chicken begins to brown slightly.

Simmer

Pour in chicken stock and coconut milk, stir to combine, and bring to a gentle simmer. Season with salt, black pepper and optional scotch bonnet if using. Reduce heat to medium-low, cover, and simmer 12–15 minutes until potatoes are tender and chicken is cooked through (internal temperature 165°F/74°C). If sauce reduces too quickly, add an extra 2–4 tbs of water or stock.

Finish filling

Remove lid and increase heat slightly to reduce sauce for 2–3 minutes if it seems too watery. Stir in chopped cilantro and lime juice. Taste and adjust seasoning with more salt, pepper, or lime as needed. Allow filling to cool for 5 minutes so it’s easier to handle when assembling roti.

Assemble

Spoon about 1/4 to 1/3 cup of the curry chicken filling onto the center of each cooked roti. Fold the roti like an envelope or roll it up, tucking ends to keep filling inside. If you prefer, warm assembled rotis in a skillet for 30–60 seconds per side to meld flavors and crisp the exterior lightly.

Serve

Serve immediately while warm. Offer extra cilantro, lime wedges, and hot sauce on the side.