Surinamese Roti with Curry Chicken
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The Tale of Surinamese Roti with Curry Chicken
Surinamese roti with curry chicken traces directly to Indian indentured laborers who arrived in Suriname, then Dutch Guiana, starting in 1873 to work sugar plantations after slavery's abolition. Their descendants adapted Indian roti and curry traditions with local ingredients, and the dish is now considered a Surinamese national favorite.
Ingredients
Scale:· 4 servings
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup warm water
- 2 tablespoons oil, plus more for cooking
- 1 whole chicken, cut into pieces
- 3 tablespoons Surinamese masala or curry powder
- 2 potatoes, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
Instructions
- 1Mix flour, baking powder, water, and oil into a soft, smooth dough; knead well and let rest 30 minutes.
- 2Meanwhile, heat oil in a pot and sauté onion and garlic until fragrant.
- 3Add the curry powder and cook briefly, then add the chicken, browning on all sides.
- 4Add water to just cover the chicken and simmer for 20 minutes, then add the potatoes and continue cooking until both are tender, about 20 more minutes.
- 5Divide the roti dough into balls and roll each out into a thin round.
- 6Cook each roti on a hot dry or lightly oiled griddle for 1-2 minutes per side until lightly speckled and cooked through.
- 7Keep the cooked roti warm, wrapped in a cloth.
- 8Serve the curry chicken with the warm roti for wrapping and scooping.
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