Curry Chicken Roti Recipe

Name: Palm Tree Kitchens Curry Chicken Roti Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 500 grams Chicken thighs, boneless and skinless; 200 grams Potatoes, peeled and diced; 1 tbs Fresh thyme leaves; 3 cloves Garlic, minced; 2 tbs House blend spice mix; 1 whole Scotch bonnet pepper, chopped; 1 whole Onion, chopped; 200 ml Coconut milk; 2 tbs Vegetable oil; to taste Salt; to taste Black pepper

Inspired by Palm Tree Kitchen

Time1h

Serves4

Curry Chicken, Potatoes, Thyme, Garlic, House Blend Spice, Scotch Bonnet.

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Ingredients

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Chicken Curry Filling

1 1/8 lb (500 grams) Chicken thighs, boneless and skinless

7.05 oz (200 grams) Potatoes, peeled and diced

1 tbs Fresh thyme leaves

3 cloves Garlic, minced

2 tbs House blend spice mix

1 whole Scotch bonnet pepper, chopped

1 whole Onion, chopped

7/8 cup (200 ml) Coconut milk

2 tbs Tuscany sunflower oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Chicken Curry

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the chicken thighs and cook until browned on all sides.

Stir in the diced potatoes, house blend spice mix, thyme, and chopped scotch bonnet pepper. Cook for 2-3 minutes to allow the spices to release their flavors.

Pour in the coconut milk and add salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

Assemble the Roti

Once the curry is ready, remove it from heat and allow it to cool slightly. Prepare your roti dough (store-bought or homemade) and roll it out into thin circles.

Place a generous amount of the curry filling in the center of each roti and fold the edges over to seal. Cook each filled roti on a hot skillet for about 2-3 minutes on each side until golden brown.