Curry Chicken with Chickpeas and Roti

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This curry chicken with chickpeas and roti is one of my favorite cozy dinners on TikTok. Tender chicken, potatoes and chickpeas simmer in a golden, fragrant Caribbean-style curry sauce with onions and a little heat. It’s served over rice with a soft, warm roti on the side for scooping up every bit.

It all comes together in one pot, it’s full of flavor, and it tastes even better the next day, so the leftovers make an amazing work-from-home lunch.

Watch Me Make It

Want to see how it comes together? Watch me make this curry chicken on TikTok.

Why You’ll Love This Recipe

• Cozy and comforting: a warm, golden curry that’s perfect for chilly nights.
• One pot: the chicken, potatoes and chickpeas all simmer together.
• Hearty and filling: protein from the chicken and chickpeas keeps you full.
• Even better the next day: great for meal prep and lunches.

Ingredients

• 2 lbs boneless chicken thighs, cut into chunks
• 3 tablespoons curry powder (Caribbean or Jamaican style), divided
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 large onion, sliced
• 2 tablespoons oil
• 2 medium potatoes, cut into chunks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups chicken broth or water
• 2 sprigs fresh thyme
• 1 scotch bonnet pepper, whole (optional, for heat)
• Hot pepper sauce, for serving
• Cooked rice and roti, for serving

How to Make Curry Chicken with Chickpeas

1. Season the chicken. Toss the chicken with 1 tablespoon of curry powder, the cumin, salt, pepper, garlic and ginger. Let it sit for at least 15 minutes, or overnight in the fridge.
2. Toast the curry. Heat the oil in a large pot over medium heat. Add the remaining curry powder and stir for about 1 minute until fragrant and slightly darker.
3. Brown the chicken. Add the chicken and onion and stir to coat in the curry. Cook for 5 to 6 minutes until the chicken starts to brown.
4. Simmer. Add the potatoes, chickpeas, broth, thyme and whole scotch bonnet (if using). Bring to a boil, then cover and simmer for 25 to 30 minutes until the potatoes are tender and the sauce has thickened.
5. Finish. Remove the thyme stems and scotch bonnet. Taste and adjust the salt.
6. Serve. Spoon the curry over rice, add a drizzle of hot pepper sauce and serve with warm roti.

Tips for the Best Results

• Toast the curry powder. Cooking it in oil first gives the sauce deeper flavor.
• Use thighs. Chicken thighs stay juicy during the long simmer.
• Control the heat. Keep the scotch bonnet whole for flavor without too much spice.
• Thicken naturally. Mash a few potato pieces into the sauce if you want it thicker.

Storage

Store leftover curry in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Reheat on the stove with a splash of water or broth.

If you make this curry chicken with chickpeas and roti, let me know in the comments, and follow me on TikTok @biteswithadri for more easy dinners!