The Caribbean Comfort Food Everyone Should Master — How to Make Authentic Roti and Curry Chicken at Home

Few dishes capture the vibrant flavors and heartwarming comfort of Caribbean cuisine like Roti and Curry Chicken. With its roots in Indian and West Indian cooking, this dish has become a beloved staple across Trinidad, Guyana, Jamaica, and beyond. Soft, flaky roti wraps paired with rich, aromatic curry chicken create a meal that’s as satisfying as it is culturally rich.

The beauty of this dish lies in its perfect balance of bold spices, tender meat, and handmade bread. Roti acts as both plate and utensil, traditionally used to scoop up the flavorful curry in a way that turns every bite into a hands-on experience. Making it at home isn’t just about the food — it’s about embracing a culinary tradition that brings people together around the table.

In this guide, you’ll learn how to make soft, homemade roti and a deeply spiced Caribbean-style curry chicken. Whether you’re cooking for family, friends, or craving a taste of the islands, this recipe delivers comfort and authenticity in every mouthful.

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Best Time to Eat & How to Partner This Dish

Roti and curry chicken are ideal for a hearty lunch, dinner, or festive gathering, particularly when shared with family or friends. In many Caribbean households, this dish is served on weekends or special occasions, though it’s also a popular street food and everyday favorite.

Pair this dish with a side of mango chutney, cucumber salad, or pickled vegetables to add a bright, tangy contrast to the rich curry. For drinks, a cool ginger beer, coconut water, or a light lager complements the bold spices without overpowering the dish. Roti and curry chicken also pair beautifully with a simple side of steamed vegetables or a fresh herb salad.

For a complete Caribbean experience, serve the dish family-style and encourage everyone to eat with their hands — a tradition that makes the meal feel communal and interactive. It’s not just about nourishment; it’s about sharing and connecting over food.

One common misconception is that roti and curry chicken are purely Indian dishes, when in fact, they are a unique fusion born out of Indian migration to the Caribbean. While they share some spices and techniques, Caribbean curry has its own flavor profile — often milder in heat but bolder in herbal and earthy notes, thanks to local adaptations and ingredients.

Another misunderstood belief is that roti is simply a type of flatbread like naan or tortilla. Caribbean roti, especially the dhalpuri or paratha versions, involve specific preparation methods that create distinct textures — soft, flaky, and layered. Treating it as interchangeable with other flatbreads misses the craftsmanship that goes into making authentic roti.

And perhaps most debated: some think that curries should always be fiery hot to be authentic. In Caribbean cooking, curry is about depth of flavor rather than just heat. The balance of turmeric, cumin, coriander, and other spices creates a complex taste that enhances rather than overwhelms the dish. Authentic Caribbean curry is more about the layering of flavors than a contest of spice tolerance.

How to Make Roti and Curry Chicken

Roti and Curry Chicken Recipe Ingredients

For the Roti (Flatbread):
All-purpose flour: 2 cups
Baking powder: 1 teaspoon
Salt: 1/2 teaspoon
Water: ~3/4 cup (adjust as needed)
Vegetable oil or ghee: 2 tablespoons, plus extra for cooking
For the Curry Chicken:
Chicken thighs or drumsticks: 1.5 lbs, bone-in or boneless
Onion: 1 large, finely chopped
Garlic: 3 cloves, minced
Ginger: 1 tablespoon, minced
Tomatoes: 2 medium, diced
Potatoes: 2 medium, diced
Curry powder: 2 tablespoons
Turmeric powder: 1/2 teaspoon
Cumin powder: 1 teaspoon
Coconut milk or chicken stock: 1 cup
Vegetable oil: 2 tablespoons
Salt and pepper: To taste
Fresh cilantro: For garnish (optional)

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Step By Step How to Make Roti and Curry Chicken

Prepare the Roti Dough

In a large bowl, mix flour, baking powder, and salt. Gradually add water while kneading to form a soft, pliable dough.
Knead for 5–7 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

Cook the Curry Chicken

Heat vegetable oil in a large pot or skillet over medium heat. Add onions, garlic, and ginger, and sauté until fragrant and translucent.

Stir in curry powder, turmeric, and cumin, cooking for 1–2 minutes to release the spices’ aroma. Add chicken pieces and brown them on all sides. Add tomatoes and potatoes, stirring to combine.

Pour in coconut milk or chicken stock, bring to a simmer, and reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.

Cook the Roti

Divide the rested dough into 4–6 equal portions and roll each into a ball. Flatten each ball and roll it out into a thin circle (about 8 inches in diameter).

Heat a skillet or griddle over medium heat and lightly grease with oil or ghee. Cook the roti for 1–2 minutes on each side, pressing gently with a spatula until golden spots appear. Repeat for the remaining dough, stacking the cooked roti and covering with a clean kitchen towel to keep warm.

Assemble and Serve

Serve the curry chicken hot, with roti on the side for scooping and dipping. Optionally, add a side of pickled vegetables or a simple cucumber salad.

Tips To Make Roti and Curry Chicken

For Soft Roti

Let the dough rest to relax the gluten, making it easier to roll out and ensuring soft, pliable bread.
Brush cooked roti lightly with ghee or butter for added flavor.

Customize the Curry

Adjust spice levels to your preference by adding fresh chili or cayenne pepper. Use bone-in chicken for richer flavor, or substitute with tofu or chickpeas for a vegetarian version. Finish the curry with fresh cilantro or parsley for a burst of flavor.

The curry can be prepared in advance and reheated, as the flavors deepen over time.

How Many Calories Have Roti and Curry Chicken

For Roti:
Calories: ~150–180 kcal
Protein: ~3 g
Carbohydrates: ~25 g
Fat: ~4 g
For Curry Chicken:
Calories: ~250–300 kcal
Protein: ~20–25 g
Carbohydrates: ~15–20 g (from potatoes)
Fat: ~15–20 g

Serving Suggestions

Pair with a side of steamed vegetables or a fresh green salad for a balanced meal.

Add a small serving of mango chutney or tamarind sauce for a sweet-and-tangy complement.

Roti and curry chicken are best served warm, with the roti fresh off the griddle and slightly blistered. Fold it or tear it by hand to scoop up tender chunks of curry chicken, letting the sauce soak into the soft, chewy bread. Add pickled vegetables, a side of mango chutney, or a splash of pepper sauce for extra heat and tang. For a full Caribbean experience, pair your plate with a cold glass of sorrel, ginger beer, or even a splash of rum punch.

Final Thoughts

Roti and curry chicken aren’t just a meal — they’re comfort, history, and culture wrapped in soft flatbread. This dish has roots in Indian, African, and Caribbean culinary traditions, all woven into something uniquely regional and deeply satisfying. Mastering this recipe isn’t about perfection; it’s about honoring flavor, spice, and soul.

Too many Western versions skip the spice blends or rely on shortcuts, losing the essence of what makes Caribbean curry unforgettable. Making it from scratch connects you to a food tradition that values slow cooking, bold seasoning, and feeding with heart. Once you’ve had it the real way, no takeout will ever compare.