Roti Chicken Curry Massala

Apr 5, 2015 by

Roti is a Surinam/Hindu dish. If you don’t want to make the bread you can use Naan bread. The roti massala consists of round bread with filling. The bread is made from flour. The filling consists of meat , potatoes and vegetables . The appropriate vegetables for roti massala is green beans, eggplant, endive or dhal (yellow peas).
I got this recipe from one of my favorite cookbooks” Surinaams koken”.

Ingredients:
For the bread:
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
For the massala:
  • 2 tbsp Garam masala
  • 2 tbsp Curry powder
For the filling:
  • 1 chicken or any other favorite chicken parts
  • 4 cloves of garlic
  • 1 large onion (chopped)
  • ½ tbsp sambal
  • 4 tbsp massala
  • 6 potatoes
  • 1 lb green beans
  • 2 tomatoes (chopped)
  • 2 bay leaves
  • 1 knorr bouillon cube
  • salt and pepper
Instructions
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and “fry” the bread on both sides.
  3. If you can’t get the massala then you have to improvise, I made a mix of my own. 2 tbsp garam marsala and 2 tbsp curry. It’s not the real thing but it’s close enough. If you can get your hands on massala use that.
  4. Season the chicken with pepper, salt, minced garlic, 1 tbsp massala. Put some oil in a pan make sure it’s hot. Roast the chicken for about 10 minutes on all sides. 
  5. Add the minced onion, sambal and 2 cups of water, chopped tomatoes, peeled and halved potatoes and green beans.
  6. Add 1 cube bouillon cube, the bay leaves and 1 tbsp massala . Stew till the potatoes are done (about 20 min). If it starts to dry out add some water. There should be enough water to dip the bread. If you like the “sauce ” thick add some diluted cornstarch.

Roti Chicken Curry Marsala
 
Prep time
Cook time
Total time
 
Roti is Hindu dish. If you don't want to make the bread you can use Naan bread. The roti massala consists of round bread with filling. The bread is made from flour. The filling consists of meat , potatoes and vegetables . The appropriate vegetables for roti massala is green beans, eggplant, endive or dhal (yellow peas). I got this recipe from one of my favorite cookbooks Surinaams koken.
Author:
Recipe type: Dinner
Cuisine: Suriname/Hindu
Serves: 6
Ingredients
For the bread:
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
For the massala:
  • 2 tbsp Garam masala
  • 2 tbsp Curry powder
For the filling:
  • 1 chicken or any other favorite chicken parts
  • 4 cloves of garlic
  • 1 large onion (chopped)
  • ½ tbsp sambal
  • 4 tbsp massala
  • 6 potatoes
  • 1 lb green beans
  • 2 tomatoes (chopped)
  • 2 bay leaves
  • 1 knorr bouillon cube
  • salt and pepper
Instructions
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and "fry" the bread on both sides.
  3. If you can't get the massala then you have to improvise, I made a mix of my own. 2 tbsp garam marsala and 2 tbsp curry. It's not the real thing but it's close enough. If you can get your hands on massala use that.
  4. Season the chicken with pepper, salt, minced garlic, 1 tbsp massala.
  5. Put some oil in a pan make sure it's hot. Roast the chicken for about 10 minutes on all sides. Add the minced onion, sambal and 2 cups of water, chopped tomatoes, peeled and halved potatoes, green beans.
  6. Add 1 cube bouillon cube, the bay leaves and 1 tbsp massala . Stew till the potatoes are done (about 20 min). If it starts to dry out add some water. There should be enough water to dip the bread. If you like the "sauce " thick add some diluted cornstarch.

 

 

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Stofoe Bontjie

Jun 23, 2013 by

 

Stofie Bontjie one of my favorite Suriname Recipes. Easy to make and so much more taste.

Ingredients

1½ lb green beans
2 tbsp butter of olive oil
1 onion
1 large tomato
1 bouillon cube
optional black pepper or 1tsp sambal

 

Instructions

1.  Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.

2. Add the green beans, and the optional black pepper or sambal. Add 1 cup of water, put the lid on the pot and cook on medium high for 20 min.

Stofoe bontjie
 
Prep time
Cook time
Total time
 
One of my favorite Suriname Recipes. Easy to make and so much more taste.
Serves: 4
Ingredients
  • 1½ lb green beans
  • 2 tbsp butter of olive oil
  • 1 onion
  • 1 large tomato
  • 1 bouillon cube
  • optional black pepper or 1tsp sambal
Instructions
  1. Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.
  2. Addd the green beans, and the optional black pepper or sambal. Put the lid on the pot and cook on medium high for 20 min.

 

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BBR Brown Beans and Rice (Suriname)

Jan 6, 2012 by

Suriname’s food is an exotic mix of East Indian, Indian, Creole, Indonesian and Chinese cuisines with a touch of Caribbean thrown in; the cheapest eateries are warungs, Javanese food stalls serving fried noodle and rice dishes. This recipe BBR is the abbreviation of Brown Beans and Rice and very popular in Suriname and Holland. The most important ingredients in this dish is beans and meat. You can use all sorts of meats: beef, chicken, pork. This is a good dish where you can use your left over meat

Ingredients

For the BBR:
  • 400 gram chicken
  • 1/2 stick margarine
  • 1 diced onion
  • 2 diced tomatoes
  • 1/2 green bell pepper
  • 1 bouillon cube (I prefer the one of Knorr)
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 2 cans of pinto beans. If you don’t have that you can use the white beans in tomato sauce.
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp curry
  • 1/2 tsp paprika
  • 1 tbsp vinegar
  • 2 tbsp sweet soya sauce
  • 1 tbsp sugar
  • 1/2 bell pepper
  • 1 tray of mushrooms
For the pickled cucumber:
  • 1 English cucumber
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp of mustard
  • 1 tbsp vinegar

Instructions

  1. Cut up the chicken breast. Season and brown the meat, when the meat is brown add the onion.
  2. Add the bell pepper and garlic. When the onion is done add the tomatoes and mushrooms. Add a cup of chicken bouillon.1 bouillon cube, and the bay leaves. Add the rinsed beans, 1 tbsp of vinegar 1 tbsp of sugar and 2 tbsp ketjap manis (sweet soya sauce), simmer for 20 min.
  3. When you simmer the beans you should also cook the rice and make the pickeled cucumber. To make the pickled cucumber you slice the cucumber thin add 1 teaspoon of salt, let it sit for about 15 minutes. Squeeze the juice out of it. Then add 1 Tablespoon of sugar, 1 teaspoon mustard and 1 tablespoon of vinegar and pepper to taste.Put the bean meat mix over the cooked rice and eat with some pickled cucumber.

5.0 from 1 reviews
Brown Beans and Rice (BBR)
 
Prep time
Cook time
Total time
 
Suriname's food is an exotic mix of East Indian, Indian, Creole, Indonesian and Chinese cuisines with a touch of Caribbean thrown in; the cheapest eateries are warungs, Javanese food stalls serving fried noodle and rice dishes. This recipe BBR is the abbreviation of Brown Beans and Rice and very popular in Suriname and Holland. The most important ingredients in this dish is beans and meat. You can use all sorts of meats: beef, chicken, pork. This is a good dish where you can use your left over meat
Author:
Recipe type: Dinner
Cuisine: Suriname
Serves: 8
Ingredients
For the BBR:
  • 400 gram chicken
  • ½ stick margarine
  • 1 diced onion
  • 2 diced tomatoes
  • ½ green bell pepper
  • 1 bouillon cube (I prefer the one of Knorr)
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 2 cans of pinto beans. If you don't have that you can use the white beans in tomato sauce.
  • 1 tsp pepper
  • ½ tsp salt
  • ½ tsp curry
  • ½ tsp paprika
  • 1 tbsp vinegar
  • 2 tbsp sweet soya sauce
  • 1 tbsp sugar
  • ½ bell pepper
  • 1 tray of mushrooms
For the pickled cucumber:
  • 1 english cucumber
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp of mustard
  • 1 tbsp vinegar
Instructions
  1. Cut up the chicken breast. Season and brown the meat, when the meat is brown add the onion.
  2. Add the bell pepper and garlic. When the onion is done add the tomatoes and mushrooms. Add a cup of chicken bouillon.1 bouillon cube, and the bay leaves. Add the rinsed beans, 1 tbsp of vinegar 1 tbsp of sugar and 2 tbsp ketjap manis (sweet soya sauce), simmer for 20 min.
  3. When you simmer the beans you should also cook the rice and make the pickeled cucumber. To make the pickled cucumber you slice the cucumber thin add 1 teaspoon of salt, let it sit for about 15 minutes. Squeeze the juice out of it. Then add 1 Tablespoon of sugar, 1 teaspoon mustard and 1 tablespoon of vinegar and pepper to taste.Put the bean meat mix over the cooked rice and eat with some pickled cucumber.
Nutrition Information
Serving size: 262 g Calories: 524

 

Recipe Card Brown Beans and Rice

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