Recipe For Chicken Curry Roti

I’ve eaten at many chic and expensive restaurants all over the world. Curry chicken and roti is still my absolute favorite thing to eat. I have been inexplicably attached to curry and Indian flavors and dishes since I was a small child. The few Indian women left in my village who cooked amazing curries, dhals and rotis were true gems. I remember one woman in particular. We called her Ms. Toony. She made rotis for every pre and post funeral celebrations and weddings in the village. She also cooked for large functions at church. She did everything by hand and she made some of the flattest, most perfect and delicious rotis I’ve ever had.

She cooked them over an open fire on a hot tawa probably just as her mother and grandmother had done. She easily made at least 300 rotis per order she got and they somehow always arrived warm, stretchy, doughy, buttery and unbelievably delicious. Sadly since her passing, I’ve never had any roti quite like hers. The closest thing to her rotis that I’ve tried are Guyanese oil rotis, though they are much thicker and have a flaky texture. Check out my replicated Guyanese oil roti recipe here!

Curry chicken and roti was also the first dish I ever learned to cook at around 8 or 9 years old. It probably is the one dish that I have truly perfected over the years. I’ve adjusted this recipe over and over again until I got it just right. When I’m making curry chicken, I always go with a whole chicken that I cut into small pieces.

Caribbean Chicken Curry Stew With Roti Wraps Recipe

Every piece of chicken somehow takes on its own profile in the curry stew and I like that dynamic and variability when all parts of the chicken are used. I think that leaving the bone-in and the skin on the chicken gives the dish the best flavor as well. There are a few tried and true steps like burning the curry with garlic and searing the meat first that gives this dish its true signature flavor. 

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Every piece of chicken somehow takes on its own profile in the curry stew and I like that dynamic and variability when all parts of the chicken are used. I think that leaving the bone-in and the skin on the chicken gives the dish the best flavor as well. There are a few tried and true steps like burning the curry with garlic and searing the meat first that gives this dish its true signature flavor. 

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept

Every piece of chicken somehow takes on its own profile in the curry stew and I like that dynamic and variability when all parts of the chicken are used. I think that leaving the bone-in and the skin on the chicken gives the dish the best flavor as well. There are a few tried and true steps like burning the curry with garlic and searing the meat first that gives this dish its true signature flavor. 

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept