Surinamese Chicken Roti
Surinamese roti served with masala chicken, potatoes, long beans, boiled eggs, and soft homemade flatbreads.
Equipment
- Large mixing bowl
- Rolling Pin
- Large skillet or tawa
- Dutch oven
Ingredients
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
Instructions
Make the Roti:
- 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.
- 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:
- 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.
- 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.
- Serve each roti with chicken, potatoes, beans, gravy, and boiled egg.
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.
Nutrition
Calories: 760kcalCarbohydrates: 88gProtein: 44gFat: 27gSaturated Fat: 7gCholesterol: 205mgSodium: 980mgFiber: 8gSugar: 6g