Surinamese Chicken Curry with Egg & green Beans

• portions: 4 servings
• temps total: 1 hour 30 minutes

Ingrédients

***The Curry

• 750 g chicken thighs or breasts

• 2 large tomatoes, roughly cubed

• 1 onion, finely chopped

• 3 garlic cloves, finely chopped

• spices: 5 tbsp garam masala, 1/2 tsp tumeric, 1 tsp curry, 1 tsp coriander, 1 tsp cumin

• 3-4 cm grated ginger

• 600 g potatoes, peeled and quartered (see notes)

• 1 Madame Jeanette pepper

• 400g green beans, trimmed & cut

• 1 chicken stock cube

OPTIONAL

• 1-2 maggi stock cubes

• 1 shallot, thinly julienned

• Half lime

Instructions

Prep

• season chicken with salt & pepper

• cut potatoes into 1-2” cubes

• quarter tomatoes

• dice onions

• mince garlic & ginger

• clean & cut green beans into 2” pieces

• (optional)

Cook

1. Heat oil in a Dutch oven. Cook onion until translucent & fragrant. Add minced garlic + ginger; cook another 1 min.

2. Add chicken thighs & brown on all sides. Do no cook through.

3. Add chopped tomatoes + curry + garam masala spices. Stir to combine; cook 1 min careful not to burn.

4. (optional): Move everything to Instant Pot.

5. Add stock cubes + whole chili pepper + just 1 cup water to [barely] cover. Simmer for 30-40 min OR pressure cook for 7 min (chicken setting).

In the meantime….

• Boil 6 eggs for 8 min. Rinse under cold water.

• separately saute green beans in garlic + salt (+ shallots) until translucent.

Finishing

1. Add peeled eggs + green beans to the sauce.

2. Mash up 2-3 potato pieces in a few spoons of the sauce, and add back to the pot to help thicken everything up.

3. Taste the sauce and season to your liking. Debone chicken. Simmer another 10 min to let everything soak up the flavours.

OPTIONAL: Make Potato roti pancake

(Prep: 30 minutes / let dough rest: 1 hour / Cook: 20 minutes)

1. Mix flour, water, 1 tsp salt and 1 tbsp olive oil and bring together into a dough, as soon as it comes together you’re done, ± 3 minutes. Divide into 4 balls, cover with a tea towel and let rest for 1 hour.

2. When dough has rested for an hour roll out one of the dough balls. Gently roll out the ball again into a pancake, ± 20 cm diameter.

3. Heat a cast iron skillet or a frying pan and add a drop of olive oil. Add the pancake and cook ± 4 minutes on each sides until starting to char.

4. Keep warm on a plate covered by a tea towel.

5. Repeat with the rest of the pancakes.