Entree: Suriname – Southern Culinary Region – Roti Kip (Surinamese curried chicken stew with potatoes and chickpeas served with roti flatbread)

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 20 min

Cook 40 min

Total 1 hr

Ingredients

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

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each (about 1.5 lb (700 g) total)
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz (225 g))
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (14 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) ground fenugreek or 1/4 tsp (0.5 g) ground mustard (optional)
- 1 Scotch bonnet or jalapeño pepper, seeded and finely chopped (optional)
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz (340 g))
- 1 can (15 oz (425 g)) chickpeas, drained and rinsed (14 7/8 oz (420 g) can; drained weight about 9 oz (255 g))
- 1 cup (240 ml) chicken stock or water
- 1/2 cup (120 ml) coconut milk (optional, for a richer sauce)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 8 small roti flatbreads (6–7 inch (15–18 cm)) or store-bought paratha-style rotis

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each (about 1.5 lb / 700 g total)
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (14 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) ground fenugreek or 1/4 tsp (0.5 g) ground mustard (optional)
- 1 Scotch bonnet or jalapeño pepper, seeded and finely chopped (optional)
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 can (15 oz) chickpeas, drained and rinsed (420 g can; drained weight about 9 oz / 255 g)
- 1 cup (240 ml) chicken stock or water
- 1/2 cup (120 ml) coconut milk (optional, for a richer sauce)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 8 small roti flatbreads (6–7 inch / 15–18 cm) or store-bought paratha-style rotis

Instructions

1. Pat the chicken thighs dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the thighs 3–4 minutes per side until golden; remove and set aside.
2. Add the sliced onion to the pot and sauté 5–7 minutes until soft and starting to caramelize. Stir in the garlic, ginger, and chopped pepper (if using) and cook 1 minute until fragrant.
3. Sprinkle in the curry powder, turmeric, cumin, and fenugreek/mustard (if using). Cook, stirring, 1 minute to bloom the spices, then add the potatoes and chickpeas and stir to coat.
4. Return the browned chicken to the pot, nestling pieces into the vegetables. Pour in the chicken stock and coconut milk (if using); bring to a simmer, cover, and reduce heat to low. Simmer 25–30 minutes until the chicken is cooked through and potatoes are tender.
5. Uncover and simmer 5–10 minutes more if you prefer a thicker gravy. Stir in the lime juice, remaining 1/2 tsp (3 g) salt (adjust to taste), and the chopped cilantro.
6. Warm the roti in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes. Serve the curried chicken, potatoes, and chickpeas spooned onto warm rotis; fold or roll the roti around the curry to eat.