Entree: Suriname – National Cuisine – Roti met kip (Roti with Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 30 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the dhalpuri roti dough:
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- 1 tsp (5 g) salt
- 3 tbsp (45 ml) ghee or vegetable oil, plus extra for cooking
- 1 cup (240 ml) warm water, more as needed
- For the dhal (split-pea) filling:
- 1 cup (200 g) dried yellow split peas (to be cooked and mashed)
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (1.5 g) ground cumin
- Pinch of salt
- For the curried chicken:
- 2 lb (900 g) bone-in chicken thighs, about 6 pieces, approx. 6 oz (170 g) each
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) Surinamese curry powder or Madras-style curry powder
- 1 tsp (3 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 lb (450 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1–2 tbsp (15–30 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Juice of 1/2 lime (optional)
- Garnish:
- Fresh cilantro leaves for scattering (no measurement)

Show original ingredient measurements

- For the dhalpuri roti dough:
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- 1 tsp (5 g) salt
- 3 tbsp (45 ml) ghee or vegetable oil, plus extra for cooking
- 1 cup (240 ml) warm water, more as needed
- For the dhal (split-pea) filling:
- 1 cup (200 g) dried yellow split peas (to be cooked and mashed)
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (1.5 g) ground cumin
- Pinch of salt
- For the curried chicken:
- 2 lb (900 g) bone-in chicken thighs, about 6 pieces, approx. 6 oz (170 g) each
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) Surinamese curry powder or Madras-style curry powder
- 1 tsp (3 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 lb (450 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1–2 tbsp (15–30 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Juice of 1/2 lime (optional)
- Garnish:
- Fresh cilantro leaves for scattering (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dhal filling: rinse split peas, cover with water and simmer until very soft (25–35 minutes). Drain and mash or pulse briefly in a food processor to a coarse paste; stir in turmeric, cumin, and a pinch of salt. Cool.
2. Make dough: whisk flours and salt, rub in 3 tbsp (45 ml) ghee or oil until crumbly; add warm water a little at a time and knead to a soft, smooth dough. Cover and rest 30 minutes.
3. Assemble dhalpuri roti: divide dough into 8 equal balls. Divide dhal paste into 8 balls. Flatten a dough ball, place a portion of dhal in the center, seal, then gently roll into a 7–8 inch (18–20 cm) thin round. Repeat.
4. Cook rotis: heat a heavy skillet over medium-high heat, brush with a little oil or ghee, and cook each rolled roti until golden spots appear, about 1–2 minutes per side. Keep warm wrapped in a towel.
5. Start curry base: heat 1–2 tbsp (15 to 30 ml) oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and ginger and cook 1 minute.
6. Bloom spices: add curry powder, cumin, and turmeric to the pot and cook 1–2 minutes, stirring, until fragrant. Stir in tomato paste and cook 1 minute.
7. Brown chicken: add chicken thighs and turn to coat in the spice mixture. Brown briefly, 3–4 minutes per side.
8. Simmer with potatoes: add potatoes, coconut milk, and chicken stock (enough to come halfway up the chicken). Bring to a simmer, cover, and cook gently until chicken and potatoes are tender, about 25–30 minutes. Uncover the last 5–10 minutes to thicken the sauce if needed.
9. Finish: taste and adjust salt and pepper; stir in lime juice if using. Remove from heat.
10. Serve: place a warm dhalpuri roti on a plate, spoon curried chicken and potatoes over or beside it, scatter cilantro, and fold or eat by hand.

1. Make the dhal filling: rinse split peas, cover with water and simmer until very soft (25–35 minutes). Drain and mash or pulse briefly in a food processor to a coarse paste; stir in turmeric, cumin, and a pinch of salt. Cool.
2. Make dough: whisk flours and salt, rub in 3 tbsp ghee or oil until crumbly; add warm water a little at a time and knead to a soft, smooth dough. Cover and rest 30 minutes.
3. Assemble dhalpuri roti: divide dough into 8 equal balls. Divide dhal paste into 8 balls. Flatten a dough ball, place a portion of dhal in the center, seal, then gently roll into a 7–8 inch (18–20 cm) thin round. Repeat.
4. Cook rotis: heat a heavy skillet over medium-high heat, brush with a little oil or ghee, and cook each rolled roti until golden spots appear, about 1–2 minutes per side. Keep warm wrapped in a towel.
5. Start curry base: heat 1–2 tbsp oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and ginger and cook 1 minute.
6. Bloom spices: add curry powder, cumin, and turmeric to the pot and cook 1–2 minutes, stirring, until fragrant. Stir in tomato paste and cook 1 minute.
7. Brown chicken: add chicken thighs and turn to coat in the spice mixture. Brown briefly, 3–4 minutes per side.
8. Simmer with potatoes: add potatoes, coconut milk, and chicken stock (enough to come halfway up the chicken). Bring to a simmer, cover, and cook gently until chicken and potatoes are tender, about 25–30 minutes. Uncover the last 5–10 minutes to thicken the sauce if needed.
9. Finish: taste and adjust salt and pepper; stir in lime juice if using. Remove from heat.
10. Serve: place a warm dhalpuri roti on a plate, spoon curried chicken and potatoes over or beside it, scatter cilantro, and fold or eat by hand.