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Roti Kip
Roti Kip is a beloved dish in Suriname, featuring tender chicken curry served with flaky roti (flatbread) and a variety of side dishes. It's a flavorful and hearty meal with Indo-Surinamese roots.
ð§ ææ
- 800 g Chicken thighs(bone-in, skin-on, cut into pieces)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 2 medium Tomatoes(chopped)
- 2 medium Potatoes(peeled and cubed)
- 400 ml Coconut milk
- 2 tbsp Vegetable oil
- to taste Salt
- for garnish Fresh cilantro
- for serving Roti dough
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onion to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add curry powder, turmeric, and garam masala. Cook for 1-2 minutes, stirring constantly, until spices are fragrant.
- 5
Add chopped tomatoes and cook until they start to break down, about 5 minutes.
- 6
Return the chicken to the pot. Add cubed potatoes, coconut milk, and enough water to just cover the chicken and potatoes.
- 7
Bring to a simmer, then reduce heat to low, cover, and cook for 40-50 minutes, or until chicken is tender and potatoes are cooked through. Stir occasionally.
- 8
Season with salt to taste. If the curry is too thin, you can simmer uncovered for a few more minutes to thicken.
- 9
Serve hot with freshly made roti, and garnish with fresh cilantro.
ð¡ ããã®ã³ã
- âUsing bone-in, skin-on chicken adds more flavor to the curry.
- âAdjust the amount of curry powder to your spice preference.
- âEnsure the roti is served warm and soft.
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- Add other vegetables like green beans or bell peppers.
- For a spicier kick, add a chopped chili pepper along with the garlic and ginger.