Surinamese Roti

Ingredients

Salt

to taste

Black pepper

to taste

Vegetable oil

3 tablespoons

Onion

1 large, chopped

Garlic

3 cloves, minced

Curry powder

2 tablespoons

Roti flatbread

4 pieces

Eggs

4, boiled

Potatoes

2 large, peeled and diced

Chicken thighs

1.5 pounds, skinless and boneless

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Season the chicken thighs with salt and pepper, then add them to the pot. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
4. Stir in the curry powder and cook for an additional minute, allowing the spices to release their flavors.
5. Return the browned chicken to the pot. Add the diced potatoes and cover with enough water to submerge the ingredients. Bring to a boil.
6. Once boiling, reduce the heat to low, cover, and let it simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
7. While the curry simmers, boil the eggs in a separate pot until hard (about 10-12 minutes). Once cooked, peel and set aside.
8. To serve, place a generous portion of the chicken and potato curry on a plate, accompanied by a piece of warm roti flatbread and a boiled egg. Enjoy by tearing off pieces of the roti and using them to scoop up the delicious curry!