Curried Chicken Roti with Potato and Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Trinidadian-style chicken curry served wrapped in soft, flaky roti with tender potatoes and chickpeas. This caribbean-inspired chicken ready in about 50 minutes pairs yellow curry powder, drained and rinsed canned chickpeas, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium chopped onion and sauté for 3-4 minutes until translucent and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves, 1 chopped scotch bonnet pepper, and 2 tbsp yellow curry powder, cooking for 1 minute until the spices release their aroma.
  3. Step 3: Add 1 lb boneless chicken thigh pieces to the skillet and cook for 5 minutes, stirring occasionally until the chicken is browned on all sides.
  4. Step 4: Add 2 diced medium potatoes, 1 cup drained chickpeas, 1 1/2 cups water, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh thyme. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the potatoes are tender and the sauce has thickened.
  5. Step 5: Warm 4 large roti wraps according to package instructions or on a dry skillet until soft and pliable.
  6. Step 6: Spoon the curried chicken mixture evenly onto each roti, fold or roll up, and serve hot for a satisfying Trinidadian-inspired meal.

Frequently asked questions

How long does Curried Chicken Roti with Potato and Chickpeas take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Curried Chicken Roti with Potato and Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow curry powder from drying out.

Can I substitute ingredients in Curried Chicken Roti with Potato and Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Curried Chicken Roti with Potato and Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Curried Chicken Roti with Potato and Chickpeas?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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