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BVI Roti with Curry Chicken

Name: BVI Roti with Curry Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: bvi
Ingredients: 600 g chicken thighs (boneless, cubed); 3 tbsp curry powder; 1 onion (chopped); 3 cloves garlic (minced); 4 roti skins (store-bought or homemade); 2 tbsp vegetable oil

Flaky Caribbean roti wrapped around tender, aromatic curried chicken.

Prep

30 min

Cook

40 min

Servings

Difficulty

Medium

★★★★★

4.6(203 ratings)

#curry#roti#chicken#Indo-Caribbean

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About This Recipe

Roti arrived in the British Virgin Islands through Indo-Caribbean immigration and has been embraced wholeheartedly. Soft, paper-thin roti skins are wrapped around a filling of slow-cooked curried chicken for an irresistible hand-held meal.

Ingredients

Serves 4

600 gchicken thighs(boneless, cubed)
3 tbspcurry powder
1onion(chopped)
3 clovesgarlic(minced)
4roti skins(store-bought or homemade)
2 tbspvegetable oil

Instructions

1
Brown chicken
Heat oil and sauté onion and garlic until soft. Add curry powder and stir 1 minute.
2
Add chicken
Add chicken, stir to coat, and cook until sealed on all sides.
3
Simmer
Add ½ cup water, cover, and simmer 25–30 minutes until chicken is tender and sauce thickened.
Adjust curry to taste — add scotch bonnet for heat.
4
Wrap and serve
Warm roti skins on a dry pan. Spoon chicken onto each and fold into a wrap.

Pro Tips

→
Use bone-in chicken for deeper flavour.
→
Rest the curry 10 minutes before wrapping for better texture.

Variations

•
Substitute chicken with chickpeas for a vegetarian version.
•
Add diced potato to the curry.

Storage

Refrigerate curry up to 3 days; wrap rotis fresh before serving.

History & Origin

Roti and curry came to the BVI from Trinidad and the broader Indo-Caribbean community, becoming a beloved street food.

Frequently Asked Questions

Can I use store-bought roti?

Yes, frozen roti skins from Caribbean grocery stores work perfectly.

Nutrition Facts

Per serving · 4 servings total

Calories480kcal

Protein34g

Carbohydrates42g

Fat18g

Fiber3g

Protein34g

Carbs42g

Fat18g

Time Summary

Prep time30 min

Cook time40 min

Total time70 min

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Instructions

Brown chicken

Heat oil and sauté onion and garlic until soft. Add curry powder and stir 1 minute.

Add chicken

Add chicken, stir to coat, and cook until sealed on all sides.

Simmer

Add ½ cup water, cover, and simmer 25–30 minutes until chicken is tender and sauce thickened.

Adjust curry to taste — add scotch bonnet for heat.

Wrap and serve

Warm roti skins on a dry pan. Spoon chicken onto each and fold into a wrap.