Chicken Curry Roti Pie

Jump to Recipe

A beautiful chicken curry pie made from chicken thighs, potato, kumara, capsicum, onion and peas in a mild curry sauce, topped with roti. Ready in only 45 minutes, this is an easy, mid-week meal.

A round baking dish filled with a golden-brown, layered casserole topped with crispy pieces of flatbread, placed on a wooden board beside a green towel and empty plates.

This Chicken Curry Roti Pie is everything. A tasty, filling chicken curry topped with crispy, golden pieces of sweet roti. The curry itself is fairly mild (though you can add or decrease the heat if you prefer) and jam-packed full of vegetables. If you wanted to extend the meal even further, you could serve it with a side of freshly steamed rice. For another amazing chicken curry pie, you can't go past our Butter Chicken Pie!

Jump to:

Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Chicken Curry Roti Pie

Ingredient notes:

A selection of ingredients on a countertop including chicken, coconut cream, sweet potato, potato, red pepper, carrot, onion, peas, garlic, spices, and flatbread.

Roti: The roti topping makes this pie so delicious. The pieces that touch the curry soak up all the flavour, while the tops bake until golden and crispy. It's the perfect mix of soft and crunchy.
Chicken thighs: Thighs have more flavour than chicken breast and stay juicy and tender while cooking. You can swap for chicken breast if you prefer, or make it vegetarian by using cauliflower, broccoli, or a mix of both.
Curry powder: I recommend using a mild curry powder and adding chilli flakes if you'd like extra heat. If you use a hot curry powder, it could get very spicy with the 4 tsp this recipe calls for. The one I used here is Empire Mild Curry Powder, which contains turmeric, coriander, mustard, salt, cumin, ginger, black pepper, fenugreek, fennel, chilli, cloves and cinnamon. You can also make your own if you're feeling adventurous!

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 200°C fan bake. Prep the veg: finely chop onion, grate ginger, crush garlic. Dice the carrot and capsicum into 1cm pieces, chop the kumara and potatoes into chunks.

Chopped raw chicken, minced garlic and ginger on a wooden board next to a plate with chopped potatoes, sweet potatoes, carrots, red pepper, and a small bowl of green peas.

Chopped onions cooking in a white pan with a wooden spoon resting inside.

Cut chicken thighs into 2cm pieces and set aside. Heat the oil in a large ovenproof frying pan. Sauté the onion until soft, then add the chicken, ginger and garlic. Fry till lightly browned.

Chopped onions are sautéed in a large pan next to raw diced chicken, minced garlic, and seasoning, with a wooden spoon resting on the side.

Chopped raw chicken and diced onions cooking in a large pot, with a wooden spoon resting on the side.

Add the carrot, potato, kumara, curry powder, chicken stock, coconut cream and chilli flakes, stir to combine. Bring to the boil then turn down to a medium low heat, cover and simmer for 10 minutes. Uncover, add the peas and capsicum, then cook over a medium heat for a further 10-15 minutes, stirring occasionally, until the sauce has reduced and thickened and the vegetables are tender. Season with salt and pepper.

A pan of yellow stew on a stove with chopped red bell peppers and green peas added, but not yet stirred in. A wooden spoon rests in the pan.

A pot of yellow curry with chicken, potatoes, carrots, red bell peppers, peas, and a wooden spoon on the side, simmering on a stovetop.

Topping: Mix the crushed garlic with a little oil. Tear the roti into pieces, toss them through the garlicky oil, then arrange on top of the curry.

A hand dips pieces of flaky flatbread into a pot of yellow curry with vegetables and chunks of meat.

A round pan filled with torn pieces of flatbread mixed with a yellow, baked custard-like mixture, placed on a light-colored countertop.

Bake for 10 minutes until golden. Serve hot and crispy from the oven.

A casserole dish filled with a vegetable pot pie topped with crispy pastry, next to a plate of a serving. A green towel is placed nearby on a dark countertop.

Recipe FAQs:

Can I make this ahead of time?

Yes. You can cook the curry base in advance, then cool and store it in the fridge for up to two days. When ready to serve, reheat with a dash of water so it's still nice and saucy, then top with roti and bake until golden.

What can I serve with this curry pie?

It's a complete meal on its own, but you can serve it with steamed rice, a fresh green salad or extra roti on the side for roti lovers!

Can I freeze this pie?

I'd recommend freezing the curry base before adding the roti topping. Once defrosted and reheated, top with roti and bake as per the recipe. The roti topping itself is best baked fresh for maximum crunch and to stop it getting too dry/soggy.

Storage:

Store any leftover pie in an airtight container in the fridge for up to three days. Reheat in the microwave, on the stove top or in the oven until piping hot.

For freezing tips, see the FAQs above.

Top tips:

Keep fresh ginger in the freezer so it lasts longer - you can grate it straight from frozen.
If the bottom of your pan catches, add a splash of water to loosen the brown bits before they burn. This will add extra flavour to the curry.
Cooking for vegetarians? Swap the chicken thighs for broccoli, cauliflower or both for a tasty meat-free version (untested, but should be delicious).
Not a fan of peas? Stir through 50g baby spinach just before baking for a different green option.

Made this recipe?
Please click on the stars below to rate it or, write a review!

Chicken Curry Roti Pie

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A beautiful chicken curry pie made from chicken thighs, potato, kumara, capsicum, onion and peas in a mild curry sauce, topped with shredded roti pieces.

Ingredients

Curry

2 Tbsp oil
1 onion, finely diced
1 Tbsp fresh ginger, grated
3 clove garlic, crushed
2 carrot
200g potato
½ red capsicum
150g purple kumara
500g boneless chicken thighs, cut into chunks
4 tsp mild curry powder
250ml coconut cream
300 ml boiling water
1 chicken stock cube
¼ tsp chilli flakes, optional
½ cup frozen peas

Topping

1 clove garlic, crushed
1 tbsp oil
240g premade roti

Instructions

Preheat the oven to 200°C fan bake.
Prep the veg: finely chop onion, grate ginger, crush garlic. Dice the carrot and capsicum into 1cm pieces, chop the kumara and potatoes into chunks.
Cut chicken thighs into 2cm pieces and set aside.
Heat the oil in a large ovenproof frying pan. Sauté the onion until soft, then add the chicken, ginger and garlic. Fry till lightly browned.
Add the carrot, potato, kumara, curry powder, chicken stock, coconut cream and chilli flakes, stir to combine. Bring to the boil then turn down to a medium low heat, cover and simmer for 10 minutes.
Uncover, add the peas and capsicum, then cook over a medium heat for a further 10–15 minutes, stirring occasionally, until the sauce has reduced and thickened and the vegetables are tender. Season with salt and pepper.
Topping: Mix the crushed garlic with a little oil. Tear the roti into pieces, toss them through the garlicky oil, then arrange on top of the curry.
Bake for 10 minutes until golden. Serve hot and crispy from the oven.

Notes

Keep fresh ginger in the freezer so it lasts longer – you can grate it straight from frozen.
If the bottom of your pan catches, add a splash of water to loosen the brown bits before they burn. This will add extra flavour to the curry.
Cooking for vegetarians? Swap the chicken thighs for broccoli, cauliflower or both for a tasty meat-free version (untested, but should be delicious).
Not a fan of peas? Stir through 50g baby spinach just before baking for a different green option.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 19gSaturated Fat: 4gUnsaturated Fat: 15gCholesterol: 103mgSodium: 352mgCarbohydrates: 37gFiber: 8gSugar: 6gProtein: 27g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya