Chicken Roti

READY IN: 40mins
Recipe by Chef Mommie

A suggested salad and/or rice make good accompanyments to this Roti. I haven't made it myself yet.

Top Review by Belgophile

I was going to post this recipe myself; mine is identical and I've made it many times. It's always a hit. A superb taste of the Caribbean and REALLY easy to make. Next time I'll take a picture and post: you end up with kind of thick stew that you roll up in a tortilla. (Note steps 7 and 8 and plan ahead: for best results, make earlier and reheat before serving -- this yields a thicker "stew.") In addition to the salsa or chutney (I've used both) I also make Coconut Rice to go with. Delicious!

Ingredients Nutrition


  1. In a large skillet saute garlic, onion 1-2 minutes.
  2. Add chicken and saute until cooked and tender.
  3. Add green pepper and carrots. Saute 1-2 minutes.
  4. Add chicken broth, potatoes and as much water as needed to cover everything.
  5. Simmer until the potatoes are very tender and broth begins to reduce.
  6. Add all spices and flavorings to personal taste.
  7. Cover and turn off.
  8. This can now stand until just before serving time.
  9. It will thicken a little as it cools.
  10. At serving time heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew.
  11. Cook to reduce more if too runny.
  12. Warm tortillas, place on plate.
  13. Put generous portion of roti mixture in center of tortilla.
  14. Roll up with ends folded under. Serve with chutney on top.

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