Curried Chicken Roti with Potato and Chickpeas

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A fragrant Trinidadian-style chicken curry served wrapped in soft, flaky roti with tender potatoes and chickpeas. This Caribbean-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, yellow curry powder, potatoes 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.

Ingredients

• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 2 tbsp yellow curry powder
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 cup, drained and rinsed canned chickpeas
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1, seeded and finely chopped scotch bonnet pepper
• 1 tsp, chopped fresh thyme
• 3 tbsp vegetable oil
• 1 1/2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large, store-bought or homemade roti wraps

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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.