Roti with Chicken Curry
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The Tale of Roti with Chicken Curry
This dish reflects Suriname's large Indo-Surinamese population, descended from indentured laborers brought from India by Dutch colonizers in the 19th and early 20th centuries after slavery was abolished. They carried roti-and-curry traditions that became deeply woven into Surinamese national cuisine.
Ingredients
Scale:· 4 servings
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- Water as needed for dough
- 1 whole chicken, cut into pieces
- 2 potatoes, cubed
- 3 tablespoons curry powder (masala)
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons oil
Instructions
- 1Make the roti dough by combining flour, baking powder, a pinch of salt, and water into a soft dough; rest for 20 minutes.
- 2Divide the dough into balls, roll thin, and cook on a hot flat griddle with a little oil until lightly speckled and cooked through.
- 3For the curry, heat oil in a pot and sauté onion and garlic until soft.
- 4Add curry powder and cook briefly until fragrant.
- 5Add the chicken pieces and brown lightly.
- 6Add the potatoes and enough water to partly cover; cover and simmer for 30-35 minutes until the chicken and potatoes are tender.
- 7Season to taste.
- 8Serve the curry alongside warm roti for scooping.
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