With its rich curry sauce and soft roti, this is the best Jamaican curry chicken and roti recipe. It is so easy to make with Blue Mountain curry powder and potatoes.

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It is my birthday today, and there is one meal that I am in the mood for: Jamaican curry chicken and roti. Why? Because it is the ultimate comfort food.

This dish has always been my favorite for years and is third on my top ten favorite foods list. Yes, I am currently ranking dishes that I love. I have spent years tweaking and perfecting this recipe to make it exactly how my granny makes it.

While I do have her recipe book, it is missing one thing: her. Other than that, this recipe is amazing, and every Caribbean country has a curry dish. Here is a recipe that you’ll enjoy making and love eating.

Why You’ll become Obsessed With this Recipe?

This dish is very close to my heart. When you think about Jamaican cuisine, you have the flavors of scotch bonnets, garlic, ginger, onions, and of course, the allspice core. Also, there is nothing fancy here but bold Caribbean ingredients. Curry chicken is a dish that’s really simple, but it packs a punch.

In Jamaica, you can have curry chicken for breakfast, lunch, and dinner. It’s amazing when you’re eating warm roti with chicken and a soft potato, how fulfilling it can be.

If you know me, I am really tough on myself at times when I am trying to master a recipe that my granny used to make, but I know this is going to be one of the best Jamaican curry chicken and roti recipes on the internet.

Ingredients

The curry chicken:

1½ lbs boneless chicken thighs, cut into 1-inch pieces (Optional)(Any chicken part will do too)
2 tbsp curry powder (plus 2 tsp for toasting)
1 thumb-sized piece of fresh ginger, sliced
2 garlic cloves, chopped
1 small onion, sliced
2 scallions, chopped
1 sprig thyme
½ scotch bonnet pepper, sliced (seeds optional)
1 tsp salt
1½ tsp chicken seasoning or vegetable bouillon
1 tbsp vegetable oil
1 medium potato, peeled and diced
3 cups water
4–5 allspice berries

For the paratha roti:

2 cups all-purpose flour
2 tsp brown sugar
½ tsp salt
2 tsp baking powder
½ cup lukewarm water (plus more as needed)
2 tbsp melted butter + 2 tbsp oil (for brushing)

Instructions

Start by prepping your chicken. Slice the ginger, chop the garlic, scallions, and onion. Dice the chicken into 1-inch pieces and place in a ziplock bag or bowl.

Add curry powder, salt, bouillon, thyme, ginger, garlic, onion, scallion, and a splash of oil. Leave some aromatics aside for later. Mix well to coat. Ideally, you’d marinate overnight for full flavor, but it’s fine to cook right away.

Heat a thick-bottomed pan and add a little oil. Toast 2 teaspoons of curry powder until fragrant—this step is key. It brings out the cumin and turmeric in the blend. Once toasted, add the marinated chicken and stir. Let it sear and release its juices.

Add water and bring to a simmer. Drop in the scotch bonnet, allspice, and diced potato. Cover and cook for 10–15 minutes until the chicken is tender and the sauce thickens. Add the reserved aromatics halfway through for extra flavor. While the curry simmers, make your roti.

The Roti

Mix flour, sugar, salt, and baking powder. Add lukewarm water gradually to form a soft dough. Knead for a few minutes, then let it rest for 15 minutes.

Divide into six balls, tuck and roll them smoothly. Flatten each ball, brush with butter-oil mix, twist, and roll again. Rest for another 15 minutes.

Cook each roti in a hot nonstick pan, buttered side down. Flip after 1–2 minutes.

Brush the top with more butter or oil and press gently to encourage flaking. Wrap in parchment to steam slightly and keep soft.

Serve the curry chicken with steamed rice or roti. The gravy is rich, the spice is balanced, and the roti soaks it all up beautifully.

Substitutions and Variations

Instead of using boneless chicken breast, you can use regular chicken parts. I personally do not like breast, so I curry chicken legs or bone-in thighs.
For a vegetarian option, you can curry chick peas and potatoes, potatoes alone, and even jackfruit.
If you don’t have chicken, you can curry goat, duck, and even beef.
Jamaican curry powder is the best, but if you are out, use a blend of turmeric + coriander + cumin + a pinch of allspice and paprika to mimic the colour and warm-spice flavour.
If scotch bonnet pepper is too hot (or you don’t have it), substitute with habanero (less common) or a milder chili/paprika with seeds removed. Remove the seeds if you can’t handle the spice.
You can, by all means, add coconut milk to your curry chicken.
If you don’t want to make the flatbread from scratch, you could substitute it with naan, paratha, or even a tortilla to serve alongside your curry.

Storage Notes

We all know curry chicken tastes better when the flavors are all marinated. Let it cool completely before transferring to an airtight container.

Refrigerate for up to 3 days. For reheating, warm gently on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce and prevent sticking. Stir occasionally to keep the gravy smooth and the chicken tender.

Roti is best enjoyed fresh, but you can store leftovers wrapped in parchment and placed in a sealed container. Keep refrigerated for up to 2 days. To reheat, warm on a dry skillet or in a covered pan with a touch of steam; this helps restore softness without drying it out.

You can freeze the curry in portioned containers for up to 1 month. Roti can be frozen flat between sheets of parchment and stored in a freezer-safe bag. Thaw overnight in the fridge and reheat gently on the stovetop.

Jamaican chicken curry and roti are one of my favorite foods to make and eat. I know you will enjoy this recipe as much as I do.

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