Caribbean Chicken Roti

Many of the restaurants in the BVi feature this mild curry-flavored chicken stew presented in a wrap or pastry.  This is my take on the dish.

Ingredients (serves 4-5)

  • 2 lbs. skinless chicken breast cut into bit-sized pieces
  • 4 medium white or gold potatoes, peeled and cut to 1" cubes
  • 1 large onion cut into 1/2" to 3/4" dice
  • 2-4 Tbsp Goya-brand Jamaican-style curry powder
  • 1 clove garlic, chopped finely
  • 1 tsp dried cilantro or parsley
  • (optional) 1 cup frozen peas
  • cooking oil
  • flour
  • 4 pieces Josephs whole wheat lavash bread squares ("low carb")


Brown the chicken pieces in a large saucepan

Add the onion, potatoes, curry powder, garlic, herbs and peas

Simmer on low heat for an hour or more.

On a large baking sheet, spoon about a quarter of the chicken onto a piece of bread, fold over and wrap the edges under to make a "packet" of stew.  Repeat with the other three pieces of bread.

Put rotis in the oven at 350 for about 10 minutes to crisp up the tops a bit, then serve hot.

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