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.

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!
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Ingredient notes:

- 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.


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.

Recipe FAQs:
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.
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!
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.
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Chicken Curry Roti Pie
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: 1Amount 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.
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Vanya










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