Roti Chicken from Suriname

Ingredients for 3 servings:

• 400 g chicken breast
• 250 g beans, green
• 500 g potatoes
• 2 m.-sized onion(s)
• 2 large garlic cloves
• 1 tsp tomato paste
• 1 small chili pepper(s), red, hot
• 3 tsp curry powder
• Broth, granulated
• ¼ tsp ground cumin (maybe a little less)
• Sunflower oil
• Salt and pepper, black, freshly ground
• 150 ml water
• 300 g wheat flour
• ½ tsp salt
• 200 ml water, lukewarm, possibly 250 ml
• 2 tsp sunflower oil
• 25 g butter, melted
• Sunflower oil, for greasing the pan

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Chicken curry with potatoes, green beans and roti

Finely chop the chicken breast. Peel the potatoes and cut into 6-8 pieces, depending on their size. Wash and trim the beans, and halve them crosswise. Finely dice the onions and garlic. Heat the sunflower oil, sauté the diced onion and garlic clove, add 2 teaspoons of curry and cumin, and fry for another minute. Then add the potatoes and green beans, stir, deglaze with 150 ml of water, add a little granulated stock, pepper, and salt, and simmer covered for about 10 minutes. Meanwhile, sauté the remaining diced onions and garlic in a pan with a little sunflower oil. Add the very finely chopped chili pepper and braise. Add 1 teaspoon of curry powder and the tomato paste, and braise for a further 1 minute. Add the meat, season with stock, salt, and pepper, and increase the heat slightly. Once the meat is seared all over (this happens quickly), add it to the potatoes and beans, mix well, and simmer covered for another 15-20 minutes. Season again with salt, pepper, and granulated stock. In the meantime, prepare the dough for the roti. Mix the flour, salt, sunflower oil, and water in a food processor until the dough is soft but no longer sticky. Place it on a floured work surface, cover with cling film, and let it rest for about 10 minutes. Then roll it out into a circle and brush with melted butter. Shape it into a log and divide it into 8 pieces. Roll each piece out into a circle as thinly as possible and let it rest for another 5 minutes. Heat an iron skillet and brush it with a little sunflower oil. Cook the dough flatbreads, one at a time, for 1-2 minutes on each side. Place on a plate covered with a tea towel to keep warm. Serve with the curry. If you like, you can bake yeast-baked flatbread instead of roti or serve it with ready-made tortillas.