Roti met Kip

About This Recipe

Roti met Kip is one of Suriname's most beloved street foods and home meals, a direct legacy of the Hindustani (South Asian) indentured labourers who arrived in the country from 1873 onwards. The soft, layered roti flatbread (similar to a paratha) is wrapped around a rich, fragrant curry of bone-in chicken pieces and soft-boiled potatoes, creating a complete meal in every parcel. Unlike Indian curries, Surinamese curry tends to be lighter in colour and relatively mild, flavoured with a distinctive blend of masala that has been adapted over generations.

Ingredients

Serves 4

• 800 gbone-in chicken pieces (thighs and drumsticks)
• 3 tbspSurinamese curry powder (or mild Madras curry powder)
• 1 tspground cumin
• 1 tspground coriander
• ½ tspground turmeric
• 1large onion, chopped
• 4 clovesgarlic, minced
• 1 tspfresh ginger, grated
• 3medium potatoes, peeled and quartered
• 3 tbspvegetable oil
• 250 mlwater or chicken stock
• 1 tspsalt
• 2 cupsall-purpose flour (for roti)
• ½ tspbaking powder
• ½ tspsalt (for roti)
• ¾ cupwarm water (for roti)
• 4 tbspghee or vegetable oil (for cooking roti)

Instructions

1. 1

   Make the roti dough

   Combine flour, baking powder, and salt. Add warm water gradually and knead into a smooth, pliable dough. Divide into 4 balls, cover, and rest 30 minutes.

2. 2

   Marinate chicken

   Rub chicken pieces with curry powder, cumin, coriander, turmeric, garlic, ginger, and salt. Let sit 15 minutes.

3. 3

   Cook the curry

   Heat oil in a deep pan over medium heat. Sauté onion until golden, about 6 minutes. Add chicken and brown on all sides. Add potatoes and water/stock. Cover and simmer 35–40 minutes until chicken is cooked through and potatoes are tender, stirring occasionally.

4. 4

   Roll and cook roti

   Roll each dough ball into a thin round (about 25 cm). Brush with ghee, fold in thirds, fold again into a square, then roll out again into a round. Heat a dry tawa or flat pan over high heat. Cook each roti 1–2 minutes per side until golden spots form. Brush with ghee while hot and clap between hands to fluff layers.

5. 5

   Assemble and serve

   Place a roti on each plate. Spoon generous amounts of curried chicken and potatoes onto one half. Fold and serve immediately.

Variations

• •

  Vegetarian: replace chicken with chickpeas and extra potatoes.

• •

  Roti met Djogo Djogo: add split yellow peas to the curry for a more substantial filling.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Store curry separately from roti. Curry keeps refrigerated for 3 days. Roti is best eaten fresh but can be reheated in a dry pan.

Frequently Asked Questions