This recipe delivers rich, bold curry flavors wrapped in a satisfying, baked form. It’s a creative twist on traditional curry and roti, turning them into a convenient, sliceable dish. You’ll love how the layers soak up the savory sauce, creating a soft yet slightly crisp texture on top. It’s filling, customizable, and ideal for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) chicken breast or thighs, diced curry powder garlic, minced onion, chopped thyme green onions scotch bonnet pepper (optional) potatoes, diced carrots, sliced coconut milk chicken broth salt black pepper oil roti or flatbread sheets butter (for brushing)
Directions
Start by heating oil in a large pan over medium heat. Add onions, garlic, thyme, and green onions, sautéing until fragrant. Stir in the curry powder and cook briefly to release its flavor.
Add the chicken pieces and cook until lightly browned. Toss in the potatoes and carrots, mixing well to coat them in the curry mixture.
Pour in the coconut milk and chicken broth, then season with salt and black pepper. Let the mixture simmer until the chicken is fully cooked and the vegetables are tender, and the sauce thickens.
Preheat your oven to 180°C (350°F). In a baking dish, layer roti sheets at the bottom, then spread a portion of the curry mixture on top. Repeat layers until all ingredients are used, finishing with a roti layer.
Brush the top with butter and bake for about 25–30 minutes, or until the top is golden and slightly crisp. Let it cool slightly before slicing and serving.
You can swap chicken for beef, shrimp, or chickpeas for a vegetarian option. Add spinach or bell peppers for extra vegetables. For a richer flavor, include a bit of heavy cream in the curry. If you like it spicy, increase the amount of scotch bonnet or add chili flakes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in the oven at 160°C (320°F) until warmed through, or microwave in short intervals. You can also freeze the pie for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I use store-bought roti?
Yes, store-bought roti or any flatbread works well for convenience.
Can I make this dish ahead of time?
Yes, assemble the pie in advance and refrigerate, then bake when ready.
What type of curry powder should I use?
Use your preferred blend; Caribbean-style curry powder works especially well.
Can I make it vegetarian?
Yes, replace chicken with chickpeas or mixed vegetables.
How do I prevent the pie from being soggy?
Ensure the curry filling is thick before layering to avoid excess moisture.
Can I freeze it after baking?
Yes, let it cool completely, then wrap and freeze.
What can I serve with this dish?
A simple salad or cucumber chutney pairs nicely.
Can I use leftover curry?
Absolutely, this recipe is great for repurposing leftover curry.
How spicy is this recipe?
It’s mildly spicy but can be adjusted to your preference.
Can I use other breads instead of roti?
Yes, naan or tortillas can be used as substitutes.
Conclusion
Chicken Curry Roti Pie is a delicious fusion dish that transforms classic curry into a comforting baked meal. With its rich flavors, soft layers, and golden top, it’s a recipe that’s both satisfying and versatile, perfect for any occasion.
Chicken Curry Roti Pie is a rich and comforting Caribbean-inspired baked dish made with layers of tender curried chicken and soft roti, infused with coconut milk and warm spices for a hearty, flavorful meal perfect for family dinners.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6 servings
Category:Main Course
Method:Baking
Cuisine:Caribbean-Inspired
Diet:Gluten Free
Ingredients
Chicken breast or thighs, diced
Curry powder
Garlic, minced
Onion, chopped
Thyme
Green onions
Scotch bonnet pepper (optional)
Potatoes, diced
Carrots, sliced
Coconut milk
Chicken broth
Salt
Black pepper
Oil
Roti or flatbread sheets
Butter (for brushing)
Instructions
Heat oil in a large pan over medium heat. Add onions, garlic, thyme, and green onions. Sauté until fragrant.
Stir in curry powder and cook briefly to enhance its flavor.
Add diced chicken and cook until lightly browned.
Mix in potatoes and carrots, ensuring they are well coated with the curry mixture.
Pour in coconut milk and chicken broth. Season with salt and black pepper.
Let the mixture simmer until the chicken is fully cooked, vegetables are tender, and the sauce thickens.
Preheat oven to 180°C (350°F).
In a baking dish, layer roti sheets at the bottom, followed by curry mixture. Repeat layers.
Finish with a top layer of roti and brush with butter.
Bake for 25–30 minutes until golden and slightly crisp.
Allow to cool slightly before slicing and serving.
Notes
Ensure the curry filling is thick to prevent a soggy pie.Adjust spice level by adding or reducing scotch bonnet pepper.You can prepare the filling a day ahead for deeper flavor.
