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1
Mix and Rest the Roti Dough
10 Mins + 30 Mins Rest
Room temperature, about 22°C (72°F)
Combine 400 g flour, 1 tsp baking powder and 5 g salt in a bowl. Rub in 20 ml oil, then add 240 ml warm water gradually, mixing until a soft dough forms. Knead on a clean surface for 5 minutes until smooth, cover with a damp cloth and rest for 30 minutes.
The dough should feel soft like an earlobe, not stiff. Add water a spoonful at a time if it feels dry.
Done when: Dough is smooth, soft and no longer sticky.
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2
Brown the Masala Chicken
10 Mins
Medium-high heat, about 190°C (375°F); chicken must reach 74°C (165°F) later in the simmer
Heat 15 ml oil in a large heavy pot over medium-high heat. Add the onion and garlic and fry for 2 minutes, then add the chicken chunks and fry for 5 minutes until lightly browned on the outside. Stir in the masala powder, turmeric and cumin and fry for 1 minute more until fragrant.
Frying the spices in the oil wakes them up; raw masala tastes flat and powdery.
Done when: Chicken is browned at the edges and the spices smell warm and toasted.
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3
Simmer with Potatoes and Beans
35 Mins
Gentle simmer, about 95°C (203°F)
Add the tomato, potatoes, 200 ml chicken stock, 3 g salt and the whole Madame Jeanette pepper. Bring to a gentle simmer, cover and cook for 25 minutes. Add the long beans and cook 10 minutes more until the potatoes are tender and the sauce has thickened. Check the chicken with a thermometer: it must reach 74°C (165°F) at the thickest part.
Keep the pepper whole for gentle heat; pierce it once if you want the curry hotter.
Done when: Potatoes break easily with a fork, chicken is tender, sauce coats a spoon.
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4
Roll and Cook the Roti
15 Mins
Hot dry pan, about 200°C (400°F)
While the curry simmers, divide the dough into 4 balls. Roll each one on a floured surface into a round about 25 cm across. Cook one at a time in a hot dry frying pan for 1-2 minutes per side, pressing gently with a cloth, until golden spots appear and the roti puffs. Brush lightly with oil and stack under a cloth to stay soft.
Do not oil the pan: a dry pan gives the golden spots and the puff. If a roti will not puff, the pan is not hot enough.
Done when: Golden-brown spots on both sides, soft and pliable, not crisp.
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5
Serve the Roti Plate
5 Mins
Serve hot; curry above 60°C (140°F)
Spoon the masala chicken, potatoes and long beans onto each plate with plenty of sauce. Lay a warm roti alongside, folded, and add half a boiled egg. Remove the Madame Jeanette pepper or leave it on the side for those who like heat.
Tear the roti and use it to pick up the chicken and potatoes, the Surinamese way.
Done when: Curry is steaming, roti is warm and soft, egg is set.
auto_awesome Finishing Touches & Plating
Serve at once while the roti is warm and soft, with sambal on the side for those who want extra heat. Any leftover curry tastes even better the next day, once the spices have settled.
Suriname
1h 20m
Italy
Thailand