Curry Chicken Roti
A delightful dish of tender chicken with rich, aromatic spices wrapped in soft roti, perfect for quick dinners or gatherings.
Ingredients
Main Ingredients
- 1 lb chicken, diced Boneless chicken breasts or thighs
- 2 tablespoons curry powder Adjust based on spice preference
- 1 medium onion, chopped
- 2 cloves garlic, minced Toasted for better flavor
- 1 tablespoon ginger, grated
- 1 cup coconut milk Full-fat for creaminess
- 1 tablespoon vegetable oil For sautéing
- to taste Salt and pepper Always taste and adjust
- as needed Roti Store-bought or homemade
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion, garlic, and ginger, and sauté until soft.
Cooking
- Add the diced chicken and curry powder, stirring to coat the chicken evenly.
- Pour in the coconut milk and season with salt and pepper. Bring to a simmer and cook for about 15-20 minutes, or until the chicken is cooked through.
Serving
- Warm the roti in a separate pan or microwave.
- Serve the curry chicken wrapped in the warm roti.
Notes
This dish keeps well in the fridge for about 3-4 days. If freezing, use an airtight container for up to 3 months. Reheat gently to maintain creaminess.