House recipe
🫓 Roti with masala chicken, potato and kousenband
Layered homemade flatbreads with a loose Surinamese chicken curry full of potato and long beans.
Allergens. Contains: Gluten. May contain, depending on the brands you buy: Gluten, Mustard, Celery.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 300 g plain wheat flour, plus extra for rolling
- 1 tsp baking powder
- Salt, to taste
- 5 tbsp sunflower oil, for dough, curry and brushing
- 600 g boneless chicken thighs, in large chunks
- 3 tbsp masala (surinamese)
- 1 onion, chopped
- 4 cloves garlic, crushed
- 1 madame jeanette / scotch bonnet pepper, left whole, pricked once
- 400 g potatoes, peeled, in chunks
- 300 g yardlong beans (kousenband), in 4 cm pieces
- Black pepper, to taste
Method
- Mix the flour, baking powder and a good pinch of salt. Add 1 tbsp oil and about 180 ml warm water and knead for 5 minutes into a soft, smooth dough. Cover and leave for 30 minutes.
- Meanwhile toss the chicken with 1 tbsp masala, half the garlic and some salt.
- Heat 2 tbsp oil in a wide pan and soften the onion for 5 minutes. Stir in the rest of the garlic and masala for a minute, then brown the chicken on all sides.
- Add the potato, the whole pepper and enough water to nearly cover. Simmer, half-covered, for 25 minutes, then add the long beans and cook 10 minutes more until everything is tender and the sauce is loose and glossy. Season and fish out the pepper.
- Split the dough into 4. Roll each into a thin round, brush with oil, dust with flour, then roll it up like a cigar and coil it into a snail. Rest 10 minutes, then roll out thinly to about 25 cm.
- Cook each roti in a hot dry frying pan for about 1 minute per side, brushing with a little oil, until puffed and speckled. Scrunch it in a clean tea towel to loosen the layers and keep warm.
- Serve the curry in deep plates with the roti on the side for tearing and scooping.