West Indian Curried Chicken Roti

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This is REAL CURRY!!! i have tried many curry recipes and this is by far THE BEST. If you are thinking of using a pre-made curry i'd advise against it. The homemade toasted curry is what makes this recipe fabulous! The flavors are wonderful. Sweet from the coconut milk and spicy from the crushed red pepper and scotch bonnet pepper. The roti was a little 'doughy' or 'bready' so i wouldn't use it again, but the curry only deserves five stars!!! This will be in regular rotation in my home. Thank you Emeril

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for this particular recepie, i only made the roti bread... it was pretty good! but the taste was a bit too bland and bread-like

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Excellent! One of my favorites. I don't know what happened to my review, but I have been making this for well over a year and still LOVE it! I make my own naan bread. It is so easy to change this recipe up by adding your favorite veggies, etc. A MUST try!

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I made this for my boyfriend and a couple of friends; they loved it! I used naan bought at the store instead of making the flatbread in the recipe since I was short on time. The recipe was doubled to accommodate the boys' healthy appetites and I made the mistake of adding two whole scotch bonnets! Definitely kicked it up a notch (and I got pepper burn, whoops!. The recipe was super easy to make and tasted absolutely wonderful (minus the extreme heat, which was my fault. Three days after cooking it, the apartment still smells of spices. it's awesome :-

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Made this recipe with shrimp rather than chicken, and added 2/3 can chickpeas and 1 sweet potato in large cubes. I've never had curry with just meat and oninos. I added the shrimp last for 10 minutes after simmering the onions, potato and chickpeas in the curry sauce for maybe 45 minutes.

It was delicious. However, although I like spicy food, it was a touch hotter than I thought was ideal. The full tablespoon of hot pepper flakes into the curry powder is too much, and you lose control of your spiceiness by putting it into the powder directly, and why not use fresh peppers if making everything from scratch.

I would use half the cloves next time.

I wouldn't saute and grind the powdered turmeric, it just sticks to the pan and will turn your spice grinder forever yellow.

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These are excellent roti- worth the time to toast & mix your own curry powder. I used boneless chicken breasts because I try to keep things a LITTLE healthy. The rest of the prep is so easy I plan to mix up some curry powder and make this on the boat in the Caribbean for some authentic Caribbean flavor! People who have only tried pre-packaged curry powder (even those who think they don't like curry! need to give this a shot- it's awesome!

I've been adding 2 cubed potatoes & a can of chickpeas (roti should have potatoes & chickpeas! and stirring in a cup or so of frozen peas just until warmed through at the very end. A wildly successful hit with everyone who tries them.

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Omg this recipe was fantastic. I wouldn't change a thing. I am caribbean and I love curry chicken. I will no longer be going out to resturants to get it now that I can make this recipe. It had a lot of flavor and was simple to make. I also just used chicken thighs and legs instead of a whole chicken. I had it over beans and rice I made versus the roti. I will try to make the roti some other time.

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Excellent rendition of West Indian roti. Be careful of adding pepper or, as I did since I didn't have a Scotch Bonnet, dried chili peppers. The heat nearly killed the wonderful flavor of the curry. Try to roll the rotis as thin as possible. I rolled them after an hour and a half, which was enough time. My West Indian husband declared this a hit.

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very tasty and delicious

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great and easy to make even for a college student with no cooking experience!