Caribbean Chicken Roti Recipe

Name: Caribbean Chicken Roti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons curry powder; 1/2 teaspoon ground allspice; 1/2 teaspoon chopped fresh thyme, plus 3 sprigs; Kosher salt and freshly ground pepper; 6 skinless, boneless chicken thighs (about 1 1/2 pounds), quartered; 1 13 .5-ounce can unsweetened coconut milk (do not shake); 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons chopped fresh cilantro, plus more for topping; 1/2 to 1 Scotch bonnet, habanero or serrano chile pepper, seeded and finely chopped; 1 10 -ounce package lavash flatbread (5 pieces); 1 cup frozen peas and carrots, thawed

Servings: persons

1 1/2 teaspoons curry powder
1/2 teaspoon ground allspice
1/2 teaspoon chopped fresh thyme, plus 3 sprigs
Kosher salt and freshly ground pepper
6 skinless, boneless chicken thighs (about 1 1/2 pounds), quartered
1 13 .5-ounce can unsweetened coconut milk (do not shake)
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro, plus more for topping
1/2 to 1 Scotch bonnet, habanero or serrano chile pepper, seeded and finely chopped
1 10 -ounce package lavash flatbread (5 pieces)
1 cup frozen peas and carrots, thawed

1
Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
2
Add the chicken and toss to coat; set aside.
3
Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat.
4
Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
5
Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes.
6
Return the chicken to the pot along with 1/4 cup water; stir.
7
Add the coconut milk (including any remaining coconut cream from the can).
8
Tear 1 lavash into small pieces; add to the pot and bring to a simmer.
9
Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.
10
Just before serving, warm the remaining lavash in the microwave.
11
Remove the thyme sprigs from the pot and stir in the peas and carrots.
12
Cook until warmed through, about 2 minutes.
13
Season with salt and pepper.
14
Top with cilantro and serve with the remaining lavash.
15
Photograph by Justin Walker

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 teaspoons curry powder, 1/2 teaspoon ground allspice, 1/2 teaspoon chopped fresh thyme, plus 3 sprigs, Kosher salt and freshly ground pepper, and more.

Yes, Caribbean Chicken Roti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Chicken Roti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions