Shopping list
2 tablespoons sunflower oil
1½ tablespoon Faja Lobi masala
1 onion + 2 garlic cloves
500g chicken breast
sea salt & black pepper
½ stock cube + 20ml water
½ teaspoon cornstarch
4 Surinamese rolls
Optional:
Madame Jeannette sambal, to taste
2 tablespoons sunflower oil
1½ tablespoon Faja Lobi masala
1 onion + 2 garlic cloves
500g chicken breast
sea salt & black pepper
½ stock cube + 20ml water
½ teaspoon cornstarch
4 Surinamese rolls
Optional:
Madame Jeannette sambal, to taste
On Ketikoti we are making Surinamese chicken curry sandwiches. You can buy them everywhere in Rotterdam, but we first have to get in the car to get to the takeaway or we have to have it delivered.
That's why we like making the rolls ourselves, according to a Surinamese recipe from a very good friend. The Faja Lobi spices you find at the Albert Heijn supermarkets, easy peasy! :)))
That's why we like making the rolls ourselves, according to a Surinamese recipe from a very good friend. The Faja Lobi spices you find at the Albert Heijn supermarkets, easy peasy! :)))
How to make Chicken Curry Rolls
Cut an onion finely.
Cut the chicken into strips.
Heat the oil in the skillet.
Add the masala and stir it.
Fry the onion and garlic for 2 minutes.
Add the chicken strips and stir all together.
Crumble the stock cube over the pan.
Add the 20ml water to the pan.
Mix everything well.
Let the chicken simmer for 15 minutes.
Fold the cornflour into the chicken mixture.
Allow the cornflour to thicken the sauce.
Place sweet & sour pickles on the rolls and top with chicken-currie.
Serve the chicken curry rolls with madame Jeanette sambal and extra pickled onion and cucumber on the side, very tasty!