Surinamese Chicken Roti

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup warm water
• 2 tbsp vegetable oil, divided, plus more for the roti
• 1 1/2 lbs bone-in chicken thighs
• 2 potatoes, peeled and quartered
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp massala or curry powder
• 1 tsp ground cumin
• 1 cup water
• 2 boiled eggs, halved, for serving
• Salt to taste

Before you cook

• Mix the flour, baking powder and salt in a bowl, then stir in the warm water and 1 tablespoon oil to form a soft dough.
• Knead the dough for 5 minutes until smooth, cover, and rest for 20 minutes.
• Cut the chicken into large pieces and chop the onion.

Steps

1. Heat 1 tablespoon of oil in a pot over medium heat.
2. Add the onion and cook for 5 minutes, until golden.
3. Add the garlic, curry powder and cumin and cook for 1 minute, until fragrant.
4. Add the chicken pieces and turn to coat in the spices.
5. Add the potatoes and 1 cup water.
6. Bring to a boil, then cover and simmer for 35 minutes, until the chicken and potatoes are tender.
7. Season the curry with salt and remove from the heat.
8. Divide the roti dough into 4 balls and roll each out into a thin 9-inch circle.
9. Heat a dry griddle over medium-high heat and brush lightly with oil.
10. Cook each roti for about 1 minute per side, brushing with a little more oil, until golden and puffed in spots.
11. Serve each roti alongside a portion of the chicken and potato curry with half a boiled egg.