Surinamese Chicken Roti

Surinamese chicken roti reflects the country’s Hindustani culinary heritage and is a favorite complete meal served on soft flatbread.

Masala-seasoned chicken cooks with potatoes and long beans while the simple homemade roti stay flexible enough to tear and scoop.

Rest the dough and keep cooked roti covered so they remain soft rather than brittle.

Serving Suggestions

Bring the roti, chicken, vegetables, eggs, sambal, and extra gravy to the table as separate components.

Recipe Notes

Refrigerate curry for up to three days; store roti airtight and warm them briefly before serving.

Surinamese Chicken Roti

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Surinamese roti served with masala chicken, potatoes, long beans, boiled eggs, and soft homemade flatbreads.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Dough Resting 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Surinamese

Calories: 760

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Roti Flatbreads

• 3 cups all-purpose flour
• 1 tsp fine salt
• 1 tsp baking powder
• 2 tbsp neutral oil plus more for cooking
• 1 cup warm water approximately

Chicken and Vegetables

• 3 lb bone-in chicken thighs skin removed
• 2 tbsp neutral oil
• 1 large yellow onion chopped
• 5 cloves garlic minced
• 2 tbsp Surinamese masala curry powder
• 1 tsp ground cumin
• 1 1/2 tsp fine salt
• 1 whole Scotch bonnet pepper left whole
• 1 1/2 cups water
• 2 lb yellow potatoes peeled and cut into chunks
• 12 oz long beans cut into short lengths
• 4 large eggs hard-boiled and halved

Equipment

• Large mixing bowl
• Rolling Pin
• Large skillet or tawa
• Dutch oven

Method

 

Make the Roti:

1. Mix flour, salt, and baking powder. Add oil and enough warm water to form a soft dough. Knead 5 minutes, cover, and rest 30 minutes.
2. Divide into six balls. Roll each thinly and cook on a hot dry skillet for 1 to 2 minutes per side, brushing lightly with oil. Stack under a clean towel.

Cook the Curry:

1. Season chicken with half the salt. Brown it in oil in batches, then set aside. Cook onion for 7 minutes; add garlic, masala, and cumin and stir for 1 minute.
2. Return chicken, add the whole pepper and water, cover, and simmer 25 minutes. Add potatoes and cook 20 minutes, then add long beans for 10 minutes until tender. Remove the whole pepper and adjust salt.
3. Serve each roti with chicken, potatoes, beans, gravy, and boiled egg.

Nutrition

Calories: 760kcalCarbohydrates: 88gProtein: 44gFat: 27gSaturated Fat: 7gCholesterol: 205mgSodium: 980mgFiber: 8gSugar: 6g

Notes

• Keep the Scotch bonnet whole for aroma with controlled heat; discard it before serving.
• Warm leftover roti separately in a dry skillet and reheat curry gently for up to three days.