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Surinamese roti chicken masala curry recipe long beans potatoes

Roti chicken masala with potatoes and long beans

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Roti chicken masala is the most famous way to eat roti. The 'stuffing' of chicken, potatoes and long beans is now so well known that many people think this IS roti. That is of course incorrect, because 'roti' always refers to the bread (or the plate… the pancake… whatever you want to call it). The word itself means bread in India. The chicken and long beans that you eat with it are therefore interchangeable.

On the menu of a somewhat Surinamese or Indian restaurant you will therefore also find many other dishes that are eaten with roti. Roti with chicken… with stewed meat… with fish… it doesn't matter, as long as the bread is included!



This recipe is for the chicken, potatoes and long beans you like ON the roti. Of course with a boiled egg and everything.

make your own roti roti plate roti plates roti pancake recipe

Roti plates: make it yourself or buy it?

You can make the roti plates yourself, but of course you can also buy them. Do you make everything yourself? Then use our recipe for the tastiest roti stuffed with yellow peas. Don't feel like making stuffed roti? We've got you! Then we also have this recipe for the paratha or 'buss up shut' roti, which is only brushed with a layer of butter. Just so tasty and velvety!

And do you prefer to buy the roti ready-made? Then go to a Surinamese or Chinese toko and look in the freezer. (but please, don't use wraps from the supermarket!) You can also buy the roti plates online. They will even come to your home! There are now several online toko's / web shops where you can buy roti plates.

Masala: make it yourself or buy it?

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 (i.e. the mix of roasted spices) make it yourself. Can you brag afterwards that the dish is really all from scratch is made.



And if that goes a bit too far for you, you can of course also choose a tasty masala at the toko. And always prefer a real masala to 'curry powder', because with the latter the spices are not roasted. Our favorite for store-bought masala? That is this Hindu masala from the Amazing Oriental webshop. This is of course also available at other stores.

You make 4 servings from this recipe. As you will soon notice, the sauce for the chicken and the long beans are the same.

For the vegans

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 'vega chicken pieces' from the store, omit the egg and replace the butter and stock cubes with a vegetable variant. That was it!

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 put them in the sauce of the chicken for a while, so that they turn a nice yellow. Cut the eggs in half when serving. Serve the chicken, potatoes, long beans and egg with roti plates (homemade or from the toko). And yes, of course this dish is also delicious with rice… as long as you don't call it roti anymore 😉

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Roti chicken masala with potatoes and long beans - recipe SOULFOOD.nl
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