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Cayman Style Curry Chicken Roti

Cayman Style Curry Chicken Roti is a traditional Cayman Island recipe for a classic dish of chicken, potato and coconut milk curry served in a roti skin wrap. The full recipe is presented here and I hope you enjoy this classic Cayman Island version of: Cayman Style Curry Chicken Roti.

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

6

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesBread RecipesCayman-islands Recipes


Ingredients:

1kg chicken, cut into bite-sized pieces
2 tbsp curry powder
1 onion, chopped
3 garlic cloves, minced
1 tsp ginger, grated
1 Scotch bonnet chilli, finely chopped
2 potatoes, peeled and diced
250ml coconut milk
250ml chicken stock
1 tbsp vegetable oil
Salt and freshly-ground black pepper to taste
4 roti skins

Method:

In a large pot, heat the vegetable oil over medium heat. Add the curry powder and cook for 1-2 minutes until fragrant.

Add the onion, garlic, ginger, and scotch bonnet pepper to the pot. Cook for 3-4 minutes until the onions are soft.
Add the chicken pieces to the pot and brown on all sides.

Pour in the coconut milk and chicken broth. Add the diced potatoes and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the chicken is cooked through and the potatoes are tender.

Warm the roti skins according to package instructions.

To serve, place a spoonful of the curry chicken mixture onto each roti skin. Fold the sides of the roti over the filling to create a wrap.