Curry Chicken Roti

Curry Chicken Roti is a warm, cozy meal that hugs you from the inside out. This simple dish pairs soft, buttery roti with a fragrant, saucy chicken curry that fills the kitchen with curry, garlic, and toasted cumin smells. It’s perfect for weeknights or lazy weekend dinners when you want comfort without fuss. If you like bold curry flavors, try it alongside our chicken sweet potato curry for another family hit.

Why Make This Recipe

• Quick & easy: Most steps take under an hour from start to finish.
• Family favorite: Mild, tasty curry that kids and adults enjoy.
• Budget-friendly: Uses simple pantry spices and affordable cuts of chicken.
• Make-ahead friendly: Curry stores well in the fridge or freezer for busy nights.

This Curry Chicken Roti stands out because the filling stays juicy and well-seasoned while the roti stays soft and slightly chewy. The aroma of warm curry and toasted spices brings a comforting, nostalgic feel—like a Sunday kitchen where everyone gathers to eat and talk. See a similar weeknight idea in this chicken sweet potato curry.

Ingredients

For the curry filling:

• 1.5 lb (700 g) chicken thighs, boneless and skinless, cut into bite-size pieces (thighs stay juicy)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated or minced
• 2 tbsp curry powder (use mild or hot by preference)
• 1 tsp ground cumin
• 1 tsp paprika (for color and mild sweetness)
• 1 cup canned diced tomatoes (or 2 fresh tomatoes, chopped)
• 1 cup coconut milk or chicken broth (coconut for creamier texture)
• 1 medium potato, peeled and cubed (optional, adds body)
• 2 tbsp vegetable oil or ghee
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

For the roti:

• 2 cups all-purpose flour (or whole wheat flour mix)
• 1/2 tsp salt
• 2 tbsp oil or melted butter (plus extra for cooking)
• ~3/4 cup warm water (adjust to form a soft dough)
• Optional: store-bought roti or tortillas to save time

Notes:

• Use unsalted butter if you want to control salt.
• If using store-bought roti, skip the roti dough ingredients.

How to Make Curry Chicken Roti

1. Prep ingredients and tools. Chop the onion, garlic, ginger, cilantro, and chicken. If you make roti from scratch, combine flour and salt in a bowl, add oil and warm water, and knead into a soft dough. Let it rest 20–30 minutes.

• Tip: Resting the dough makes the roti more tender.

1. Heat 2 tbsp oil or ghee in a large skillet over medium-high heat. Add chicken pieces and sear until lightly browned, about 3–4 minutes. Remove chicken to a plate.

• Why: Browning adds flavor and locks juices in the chicken.

1. In the same pan, lower heat to medium and add the chopped onion. Cook until soft and golden, about 5–6 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.

• Tip: Cook the onion slowly to build a sweet, savory base.

1. Add curry powder, cumin, and paprika. Stir and cook 30–45 seconds to toast the spices (this wakes up their aroma).

• Why: Toasting spices releases oils for a richer curry smell and taste.

1. Return chicken to the pan. Add diced tomatoes, cubed potato (if using), and coconut milk or broth. Stir, bring to a simmer, then reduce heat and cover. Cook 15–20 minutes until chicken is cooked through and potatoes are tender. Season with salt and pepper.

• Tip: Simmer gently so the sauce thickens and flavors concentrate.

1. While the curry simmers, make the roti. Divide the rested dough into 6-8 balls, roll each thin on a lightly floured surface, and cook on a hot skillet for 1–2 minutes per side until brown spots appear. Brush with a little butter or oil. If using store-bought roti, warm them briefly in a skillet.

• Why: A hot skillet puffs the roti slightly and gives those nice brown spots and soft texture.

1. Assemble the roti: Spoon a generous amount of curry filling onto each roti, sprinkle with fresh cilantro, and fold or roll to serve. Enjoy warm.

• Mini-tip: Spoon extra sauce inside or serve on the side for dipping.

How to Serve Curry Chicken Roti

• Serve warm on a platter with extra sauce in a small bowl for dipping. Sprinkle chopped cilantro and a squeeze of lime for brightness.
• Offer simple sides like a cool cucumber salad or pickled onions to cut the richness.
• Pair with a warm, milky chai or iced tea for a cozy family meal.

How to Store Curry Chicken Roti

• Fridge: Store curry and roti separately in airtight containers for up to 3–4 days. Keep roti wrapped in foil or plastic to stay soft.
• Freezer: Freeze cooked curry (without roti) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Freeze roti stacked with parchment between and sealed in a bag for up to 2 months.
• Reheat: Warm curry on the stove over low heat, stirring gently and adding a splash of water if it’s too thick. Reheat roti in a hot skillet for 30–60 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–10 minutes.

Tips to Make Curry Chicken Roti

• Use chicken thighs for tender, juicy bites; breast can dry out if overcooked.
• Toast spices briefly in the pan to release more aroma and flavor.
• Keep roti warm: stack them in a cloth-lined basket to retain softness.
• Adjust curry heat with a pinch of cayenne or a teaspoon of mild chili paste.
• Make extra sauce — it keeps the roti moist and tastes great the next day.

Variation

• Vegetarian: Swap chicken for chickpeas and extra vegetables (sweet potato, cauliflower) for a hearty vegetarian curry.
• Gluten-free: Use gluten-free flatbreads or gluten-free all-purpose flour for roti, or serve the curry over rice.

FAQ — Can I use store-bought roti?

Yes. Store-bought roti or tortillas work fine and save time. Warm them in a skillet before serving so they become soft and slightly toasted.

FAQ — How do I make this less spicy for kids?

Reduce the curry powder by half and skip any added chili or cayenne. Add a little coconut milk to mellow heat and create a creamier sauce.

FAQ — Can I make this ahead for a party?

Absolutely. Make the curry a day ahead — flavors deepen overnight. Reheat gently on the stove and warm roti just before serving.

FAQ — What if my sauce is too thin or too thick?

If too thin, simmer uncovered a few more minutes to reduce. If too thick, stir in a splash of water or coconut milk to loosen it.

Conclusion

This Curry Chicken Roti brings comfort to the table in a simple, honest way. The warm spices fill your kitchen, the chicken stays tender, and soft roti wipe up every bit of sauce—perfect for family dinners or a cozy night in. If you want a different take or more inspiration, check out Homemade Curry Chicken Roti | Orchids + Sweet Tea for another delicious version. Please leave a comment and a star rating if you try the recipe, and share it on Pinterest or Facebook to spread the warmth. What twist did you try? Let us know below!

Curry Chicken Roti

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• Author: chef-ava
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A warm and cozy meal featuring soft roti paired with a fragrant, saucy chicken curry, perfect for weeknights or lazy weekend dinners.

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Ingredients

Scale 1x2x3x

• 1.5 lb (700 g) boneless, skinless chicken thighs, cut into bite-size pieces
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated or minced
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 cup canned diced tomatoes
• 1 cup coconut milk or chicken broth
• 1 medium potato, peeled and cubed (optional)
• 2 tbsp vegetable oil or ghee
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tbsp oil or melted butter
• ~3/4 cup warm water

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Instructions

1. Prep ingredients and tools: Chop the onion, garlic, ginger, cilantro, and chicken. If making roti from scratch, combine flour and salt in a bowl, add oil and warm water, and knead into a soft dough. Let it rest for 20–30 minutes.
2. Heat 2 tbsp oil or ghee in a large skillet over medium-high heat. Add chicken pieces and sear until lightly browned, about 3–4 minutes. Remove chicken to a plate.
3. In the same pan, lower heat to medium and add chopped onion. Cook until soft and golden, about 5–6 minutes. Stir in garlic and ginger and cook for 1 minute until fragrant.
4. Add curry powder, cumin, and paprika. Stir and cook for 30–45 seconds to toast the spices.
5. Return chicken to the pan. Add diced tomatoes, cubed potato (if using), and coconut milk or broth. Stir, bring to a simmer, then reduce heat and cover. Cook for 15–20 minutes until chicken is cooked through and potatoes are tender. Season with salt and pepper.
6. While the curry simmers, make the roti: Divide the rested dough into 6-8 balls, roll each thin on a lightly floured surface, and cook on a hot skillet for 1–2 minutes per side until brown spots appear. Brush with a little butter or oil.
7. Assemble the roti: Spoon a generous amount of curry filling onto each roti, sprinkle with fresh cilantro, and fold or roll to serve. Enjoy warm.

Notes

Use unsalted butter if you want to control salt. If using store-bought roti, skip the roti dough ingredients.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg