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Surinamese Chicken Curry with Roti
A flavorful chicken curry, rich with spices, served with homemade roti flatbread. This dish showcases the Indian influences on Surinamese cuisine, with tender chicken and potatoes simmered in a fragrant, spiced sauce.
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- 500 g Chicken thighs or breasts(cut into pieces)
- 2 large Tomatoes(roughly cubed)
- 1 Onion(finely chopped)
- 3 Garlic cloves(finely chopped)
- 2 tbsp Roti garam masala
- 3.5 cm Ginger(grated)
- 600 g Potatoes(peeled and quartered)
- 1 Madame Jeanette pepper(whole)
- 400 ml Water(approximately, enough to cover potatoes)
- 1 Chicken stock cube
- 2 Maggi stock cubes(optional)
- Salt(to taste)
- Pepper(to taste)
- 1 tbsp Vegetable oil(for beans)
- 400 g Green beans or kousenband(trimmed and cut)
- 1 Small onion or shallot(finely chopped, for beans)
- 2 Garlic cloves(grated, for beans)
- 2.5 cm Ginger(grated, for beans)
- 1 Tomato(diced, for beans)
- 250 g All-purpose flour(for roti dough)
- 125 ml Water(approx., for roti dough)
- 1 tsp Salt(for roti dough)
- 1 tbsp Olive oil(for roti dough)
- 1 tsp Cumin powder(for roti dough filling)
- 2 Garlic cloves(grated, for roti dough filling)
ðšâð³ äœãæ¹
- 1
For the chicken curry: Heat 1 tbsp olive oil in a stew pan over medium heat. Add the chopped onion and sauté until translucent. Add the chopped garlic and grated ginger, sauté for 1 minute until fragrant.
- 2
Add the chicken pieces and brown on all sides. Stir in the roti garam masala, ensuring all chicken and aromatics are coated. Cook for 1-2 minutes.
- 3
Add the cubed tomatoes and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan. Add the quartered potatoes and enough water to just cover them. Add the stock cubes. Bring to a simmer, then cover and cook for 30-40 minutes, or until potatoes are tender and chicken is cooked through. Season with salt and pepper to taste. If the sauce is too thin, remove the lid and simmer to reduce.
- 4
For the green beans: While the curry simmers, heat 1 tbsp vegetable oil in a separate pan. Add the finely chopped small onion and sauté until softened. Add the grated garlic and ginger and sauté for 1 minute.
- 5
Add the diced tomato and cook for 1 minute. Add the trimmed and cut green beans (or kousenband), stir to coat. Add just enough water to cover the beans, add a stock cube if desired, bring to a simmer, cover, and cook for 10-15 minutes, or until tender-crisp. Season with salt and pepper.
- 6
For the roti dough: In a bowl, combine flour, salt, and olive oil. Gradually add water and mix to form a dough. Knead for about 3 minutes until smooth. Divide into 4 balls, cover with a damp cloth, and let rest for at least 1 hour.
- 7
For the roti filling: Mash the boiled potatoes and mix with cumin powder and grated garlic. Divide into 4 portions.
- 8
To assemble the roti: Take one dough ball and roll it out thinly into a circle. Place a portion of the potato filling in the center and fold the dough edges over to enclose it. Gently roll out again into a thin pancake. Cook on a lightly oiled griddle or frying pan over medium heat for a few minutes on each side until golden brown and cooked through.
- 9
Serve the chicken curry and green beans with the freshly made roti.
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- âUse Madame Jeanette peppers cautiously, as they are very hot. You can adjust the amount or remove it before serving if you prefer less spice.
- âAllowing the roti dough to rest is crucial for a tender flatbread.
- âThe curry can be made ahead of time and reheated.
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- Add other vegetables to the curry, such as carrots or bell peppers.
- Serve the curry with steamed rice instead of roti.
- For a vegetarian version, replace chicken with firm tofu or extra vegetables.