Toss chicken thighs with curry powder, allspice and thyme and then simmer in coconut milk with vegetables, herbs and aromatics for a bright, hearty stew that pulls inspiration from Jamaican curry chicken.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon chopped fresh thyme, plus 3 sprigs
- Kosher salt and freshly ground pepper
- 6 skinless, boneless chicken thighs (about 1 1/2 pounds), quartered
- 1 13.5-ounce can unsweetened coconut milk (do not shake)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro, plus more for topping
- 1/2 to 1 Scotch bonnet, habanero or serrano chile pepper, seeded and finely chopped
- 1 10-ounce package lavash flatbread (5 pieces)
- 1 cup frozen peas and carrots, thawed
Instructions
- Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside.
- Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
- Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with 1/4 cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.
- Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 691 |
| Total Fat | 46 g |
| Saturated Fat | 24 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 117 mg |
| Sodium | 1023 mg |
Reviews
This recipe is one of our household staples. Although I use at least a tablespoon of curry, a teaspoon of allspice , and a lot of fresh thyme from the garden. It never comes out bland and makes great leftovers.
How is this even roti? Come to Trinidad or Grenada and learn how to make roti!
This is NOT traditional curried chicken roti. I’m not sure who made this up but it is not authentic and it is not tasty. Please find a different recipe to make if you are looking for true island flavor.
i dont know where you got this from but this is not carribean better give it some other name but this is not how we make it this doesnt even look delish
Very good chicken stew. Nice combination of flavors.
This is NOT Caribbean curried chicken. I don’t know where you got this but you need to call it something else. Better yet, visit Trinidad & Tobago and eat and learn.
This turned out way better than i thought it was going to, we loved it. I used just peas, doubled the spices and meat, no allspice so did cinnamon, cardamon, and cloves, didn’t have fresh so used dry thyme, garlic powder instead of real, and tortilla wraps instead of lavash. One thing not mentioned is that the first coconut cream browns and sticks to the pot while cooking the chicken and onions, but is easily incorporated when the water is added and scrapping it with a wooden spoon. I look forward to making this again.
Tried this tonight, followed it exactly and it didn’t look anything like the picture and was very, very bland. Won’t be making this again. The only thing you tasted was the coconut milk. Very disappointed!