Caribbean Chicken Curry Stew with Roti Wraps

Image of Caribbean Chicken Curry Stew with Roti Wraps Recipe

Active Time

1 hour

Total Time

6 hours, 30 minutes

Serving Size



  • For the Marinade
  • 4 cloves garlic
  • 2 cups plain, nonfat Greek yogurt
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 lb boneless, skinless chicken thighs
  • For the Caribbean-Style Stew
  • 2 medium yellow onions
  • 5 cloves garlic
  • 2 habanero peppers
  • 2 large russet potatoes (about 1 lb)
  • 3 medium taro roots (about 1 lb)
  • ¼ cup corn oil
  • 2 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon kosher salt
  • 2 cups chicken stock (or broth)
  • 1 (13.66 oz) can coconut milk
  • 2 tablespoons fresh cilantro
  • For the Roti Wraps
  • 3 cups flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon instant yeast
  • 2 teaspoons baking powder
  • ¾-1 cup warm water
  • 6 tablespoons corn oil, divided


  1. Chop garlic finely. Combine yogurt, garlic, curry powder, turmeric, and cumin in large bowl or dish; whisk to blend. Season chicken with salt; add to yogurt mixture and coat well (wash hands). Cover and chill 4 hours (or overnight).

Caribbean-Style Stew

  1. Chop onions finely (about 2 cups). Chop garlic and habaneros finely (about 1 tablespoon each). Peel potatoes and taro roots and cut into 1-inch cubes (2 cups each). Remove chicken from yogurt mixture; remove most of yogurt mixture from chicken and cut into bite-size pieces (wash hands).
  2. Preheat large Dutch oven on medium-high 2–3 minutes. Pour oil in pot; add onions and cook 3–4 minutes, stirring occasionally, until tender. Stir in garlic, habaneros, spices, and salt; cook 1–2 minutes, stirring constantly, until thick paste forms. Add chicken to pot; cook 4–5 minutes, stirring occasionally, until browned. Stir in stock and coconut milk; add potatoes and taro. Bring to a boil; then reduce heat to low.
  3. Simmer 60–90 minutes, stirring occasionally, until potatoes and taro are fork-tender and chicken is 165°F (mixture will thicken as it sits). Prepare Roti Wraps during last 45 minutes of cook time. Chop cilantro; stir into curry when ready to serve.

Roti Wraps

  1. Combine flour, salt, yeast, and baking powder in large bowl. Knead in water ¼ cup at a time until dough forms, adding more water as needed. Cover and let stand 30 minutes in warm place to rest.
  2. Coat work surface with flour; place dough on flour. Knead dough 1 minute, then divide into 6 even balls. Flatten each ball into a round, flat disk and roll out into 10-inch-wide, 1/4-inch-thick circles (add more flour if needed to prevent sticking).
  3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Dust any remaining flour off wraps. Place 1 tablespoon oil in pan. Place 1 wrap in pan; cook 1–2 minutes on each side, or until browned and bubbles begin to appear. Remove and keep warm; repeat with remaining wraps. Serve.

Nutritional information

Amount per ⅙ recipe serving: Calories 1040, Total Fat 53g, Sat Fat 16g, Trans Fat 0g, Chol 140mg, Sodium 1200mg, Total Carb 101g, Fiber 10g, Total Sugars 6g (Incl. 0g Added Sugars), Protein 39g, Vit D 0%, Calc 15%, Iron 45%, Potas 30%