Surinamese roti

Cook it at home: Surinamese roti kip (chicken curry with dhal-stuffed roti)

Two parts: a bright, masala-heavy chicken curry with potatoes, long beans and eggs, and dhalpuri roti, a thin flatbread stuffed with ground spiced split peas. The roti takes practice; the curry forgives anything.

Pans and tools

• Heavy pot
• Food processor
• Rolling pin
• Flat griddle (tawa) or large skillet
• Clean kitchen towel

You’ll need

• For the curry: 2 lb (900 g) bone-in chicken thighs and drumsticks, 3 tbsp Surinamese masala or a mild Madras curry powder, 1 tsp ground cumin, 1 1/2 tsp salt, 4 garlic cloves grated, 1 onion chopped, 3 tbsp oil, 1 tbsp tomato paste, 1/2 Madame Jeanette or Scotch bonnet pepper (seeds out) minced, 2 cups (480 ml) water, 1 lb (450 g) waxy potatoes peeled and halved, 8 oz (225 g) long beans (kousenband) or green beans in 3-inch (8 cm) lengths, 4 hard-boiled eggs peeled
• For the dhal filling: 1/2 cup (100 g) yellow split peas, 1/2 tsp turmeric, 2 garlic cloves, 1 tsp ground cumin, 1/2 tsp salt
• For the roti dough: 3 cups (375 g) flour, 2 tsp baking powder, 1/2 tsp salt, about 1 cup (240 ml) warm water, 1 tbsp oil
• About 1/4 cup (60 ml) oil or melted ghee, for cooking the roti
• Pepper sauce (sambal or a Madame Jeanette sauce), to serve

Steps

1. Toss the chicken with 1 tbsp of the masala, the cumin, salt and half the garlic. Leave 30 minutes or overnight.
2. Dhal: boil the split peas in water with the turmeric until just tender but not mushy, 20 to 25 minutes. Drain very well and spread out to dry 15 minutes. Grind in a food processor with the garlic, cumin and salt to a dry powder.
3. Dough: mix the flour, baking powder and salt, add the water and oil and knead 5 minutes into a soft dough. Cover and rest 30 minutes.
4. Curry: heat the oil in a heavy pot. Fry the onion until soft, add the rest of the garlic, the remaining masala, the tomato paste and the pepper and fry 1 minute, adding a splash of water so it doesn't burn.
5. Add the chicken and turn to coat. Cook 5 minutes, then add the water and potatoes. Cover and simmer 30 minutes.
6. Add the long beans and the eggs and simmer 10 minutes more, until the chicken is tender and the sauce coats the potatoes. Taste for salt.
7. Roti: divide the dough into 4 balls. Flatten one into a cup in your palm, put in 2 heaping tbsp of dhal, and pinch the dough closed over it. Flatten gently, then roll it very carefully on a floured counter into a 10-inch (25 cm) round.
8. Heat a flat griddle or skillet over medium-high. Cook the roti 1 minute, flip, brush with oil, flip again and brush the other side. Cook until puffed with brown spots, 3 to 4 minutes in all. Wrap in a towel while you cook the rest.
9. Serve each person a roti, folded in quarters, next to a plate of curry with a whole egg, potatoes and beans, and pepper sauce on the side.

Contains: Wheat (gluten), egg.