Coconut Curry Chicken With Roti is a traditional Antiguan and Barbudan recipe for a classic curry of chicken in an aromatically spiced coconut milk base served with roti. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Coconut Curry Chicken With Roti.
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This is probably the most well known Antiguan having been popularised by several celebrity chefs. Here I'm going back to basics, and presenting the recipe more like it's prepared at home. This curry is particularly known for its rich flavours and aromatic spices. This recipe combines tender chicken with a creamy coconut curry sauce, served with warm and fluffy roti flatbread.
Ingredients:
1.4kg chicken, cut into serving pieces
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp Antiguan curry powder
400g tin coconut milk
250ml chicken stock
2 tomatoes, diced
1 scotch bonnet chilli, minced (remove the seeds and membranes for a milder effect)
1 tsp thyme
oil for frying
Salt and freshly-ground black pepper to taste
4 rotis
Method:
Pace a wok or deep frying pan over medium heat. Add oil and when hot add the chicken pieces, frying them until browned on all sides. Remove the chicken pieces with kitchen tongs and set aside.
In the same pan, add the chopped onion and garlic. Fry for about 4-5 minutes, until the onion is soft and translucent.
Scatter over the curry powder then stir to combine and cook for 1-2 minutes to toast the spices.
Pour in the coconut milk and chicken broth. Bring the mixture to a simmer then add the browned chicken back to the pot, along with the diced tomatoes, minced scotch bonnet pepper, and thyme. Season with salt and freshly-ground back pepper.
Cover the pan and let the curry simmer for 45-50 minutes, or until the chicken is cooked through and the sauce has thickened.
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