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Surinamese Long Beans with Chicken
A flavorful and hearty dish featuring tender chicken and crisp long beans simmered in a savory sauce with aromatic spices. This dish showcases the blend of Indonesian and Surinamese culinary influences.
ð§ ææ
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 400 g Long beans(trimmed and cut into 2-inch pieces)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 medium Tomatoes(diced)
- 200 ml Chicken broth
- 2 tbsp Soy sauce
- 1 tsp Curry powder
- 0.5 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 0.25 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- 2
Add chopped onion to the skillet and sauté until softened, about 3-4 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in diced tomatoes, curry powder, and turmeric powder. Cook for 2-3 minutes, allowing the tomatoes to break down slightly.
- 4
Return the browned chicken to the skillet. Pour in chicken broth and soy sauce. Season with salt and black pepper.
- 5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through.
- 6
Add the cut long beans to the skillet. Stir to combine, cover, and cook for another 5-7 minutes, or until the long beans are tender-crisp.
- 7
Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
ð¡ ããã®ã³ã
- âEnsure long beans are tender-crisp, not mushy.
- âAdjust the amount of curry powder and turmeric to your spice preference.
- âServe hot with rice or roti.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of chili flakes for a spicier kick.
- Substitute chicken with firm tofu for a vegetarian option.
- Include other vegetables like bell peppers or carrots.