Roti chicken masala with potatoes and long beans
Surinamese roti chicken masala… a soft roti plate, delicious stewed chicken with potatoes… a boiled egg and then those crispy pieces of garter. There are few dishes that are so delicious!
Roti chicken masala is the most famous way to eat roti. The 'filling' of chicken, potatoes and garter is now so well known that many people think that your roti is. That is of course incorrect, because 'roti' always refers back to the bread (or the plate… the pancake… whatever you want to call it)The word itself means in India brood. You can also replace the chicken and garter that you eat with it with something else.
Roti with chicken or another combination?
On the menu of a Surinamese restaurant you will therefore usually find other combinations. Roti with chicken… with stew… with fish… it doesn't matter, as long as the bread is included!
This recipe is for the chicken, potatoes and runner beans as you like them. at the roti served. Of course with a boiled egg and everything.
Roti plates: make it yourself or buy it
You can make the roti plates yourself or buy them ready-made. Are you making everything yourself? Then use our recipe for the tastiest roti filled with yellow peas. Don't feel like making filled roti? Then we also have this recipe for the paratha or 'buss up shut' roti, which is only covered with a layer of butter. Just as delicious and much easier to make!
And if you prefer to buy roti ready-made? Then go to a Surinamese or Chinese store and look in the freezer (but please, do not use wraps from the supermarket!).
Hindustani masala: make or buy
When I announced that we would offer the recipe for a complete roti meal where we everything would make myself, I did not lie. If you're in the mood and have the time, you can with this recipe even the masala (so the mix of roasted spices) make it yourself. Then you can show off that the dish is really completely from scratch is made.
And if that's a bit too much for you, you can of course also choose a nice masala at the toko. And always prefer a real masala to 'curry powder', because the spices are not roasted in the latter. Our favorite for masala from the store? That's the Hindustani masala. You can find it at Amazing Oriental or at the Surinamese toko.
Vegan roti 'chicken' masala?
Do you eat roti, but no animal products? No problem! In this recipe, replace the chicken with our homemade meat substitute (seitan) or of course 'veggie chicken pieces' from the store, leave out the egg and replace the butter and bouillon cubes with a plant-based variant. It's that simple!
Recipe for roti chicken masala
This recipe makes 4 portions.
Ingredients:
For the chicken
- 3 chicken legs (about 800-1000 gr)
- 50 gr butter
- 1 onion, chopped
- 2 cloves of garlic, pressed
- 1 tl tomato puree
- a generous tablespoon masala
- 1 stock cube (chicken)
- 1 tsp black pepper
- optional: finely chopped Madame Jeanette pepper to taste
For the potato & long beans
- 500 gr long beans
- 500 g potatoes, in wedges
- 50 gr butter
- 2 cloves of garlic, pressed
- 1 stock cube (chicken)
- 1 onion, chopped
- a big cubit masala
- 1 tl tomato puree
- 1 tsp black pepper
- optional: finely chopped Madame Jeanette pepper to taste
And further…
- 4 eggs
(I use 5, for “if one breaks”) - 1 tbsp cornflour
Chicken preparation
Remove the skin from the chicken legs and cut them into three pieces: the drumstick, the thigh and the back. I break the bone in the drumstick in half (and discard the bottom piece) so that the chicken pieces in the pan are all roughly the same size.
Now heat the butter in a wok or frying pan and fry the onion and garlic until the onion is translucent. Then add the tomato puree and masala. After a minute or two, add the pepper, the chicken and, if desired, the Madame Jeanette pepper. Fry the chicken pieces in the spices until they have some color.
Then dissolve the stock cube in 500 ml of water and add this too. Let the chicken stew gently for about 30 minutes without a lid on the pan. After this time, half of the water will have evaporated. Then add extra salt (to taste) if necessary and thicken the sauce with a paste of some cornstarch and water until it has the desired thickness.
Preparation of potatoes, long beans and egg
The preparation of the long beans and potatoes is almost the same as that of the chicken. Again put the butter in a pan and fry the onion and garlic in it again, until the onion is translucent. Add the tomato paste and masala and then add the potato pieces to the pan. Add the Madame Jeanette pepper, if desired.
Finally, top up with stock until the potatoes are covered. Let the potatoes half-cook for about 10 minutes and then add the long beans, cut into 3 cm pieces.
Cook the whole thing for another 10 minutes. Now also thicken the sauce with some cornflour and water and add extra salt to taste if necessary.
Boil the eggs for 8 minutes, until they are hard-boiled. Peel them and then place them briefly in the chicken sauce, so that they turn a nice yellow. Cut the eggs in half when serving. Serve the chicken, potatoes, garter and egg with roti plates (homemade or from the Asian store).
By the way, you can also just eat the chicken, runner beans and potatoes with rice… but please don't call it roti.
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