Shopping list
200g yard long beans, in pieces
5 tablespoons sunflower oil
1 large onion, chopped
4-5 cloves garlic, pressed
700g chicken thigh fillets, cut into pieces
1 tablespoon Roti Chicken Masala seasoning
1 tablespoon chicken stock powder
175ml water
200g potato wedges (pre-cooked)
2 organic eggs (medium)
1 pack Sandhia's (mini) roti
200g yard long beans, in pieces
5 tablespoons sunflower oil
1 large onion, chopped
4-5 cloves garlic, pressed
700g chicken thigh fillets, cut into pieces
1 tablespoon Roti Chicken Masala seasoning
1 tablespoon chicken stock powder
175ml water
200g potato wedges (pre-cooked)
2 organic eggs (medium)
1 pack Sandhia's (mini) roti
This year, we are making Chicken Roti Masala for Ketikoti. Roti is very popular in Rotterdam; you can buy them everywhere. We enjoy making them ourselves, and we received a Spicy Surinamese recipe from a good friend. Keep the pepper in mind if children are eating with you; we leave out the Madame Jeanette, for sure.
Here is how to make Roti Chicken Masala
There are no yard long beans to be found, we used haricot vert
Here is how to make Roti Chicken Masala
There are no yard long beans to be found, we used haricot vert
Cut the beans clean.
Wash the beans under the tap.
Break the beans in half.
Boil the beans until al dente.
Drain the beans after 7-8 minutes and set aside
Then start on the potatoes
Then start on the potatoes
Peel the potatoes thinly.
Wash them and boil them al dente.
Cut the potatoes in pieces.
Boil 2 eggs for 8-10 minutes.
Shock the egg and let them cool in cold water.
Peel the onions, cut them in half and peel the garlic.
Slice the onions thinly using a sharp knife.
Now we are making the Roti filling
Heat the frying pan
Heat the frying pan
Add the 5 tablespoons oil to it.
Fry the onions with the garlic.
Add the chicken pieces to the pan.
Fry it all until golden.
Stir the roti masala spices into the chicken.
Stir in the chicken stock powder with the water.
Stir the potato pieces into the mixture.
Move the pan to the smallest burner, turn the heat down to low and place a lid on the pan
Let the filling simmer softly for 20 minutes.
Add the beans for the last 5 minutes.
Peel and cut the eggs in half.
Fry the roti plates for 30 seconds in a clean frying pan.
Arrange the roti flatbreads with the filling neatly on the plates.
Now we are going to enjoy our meal together, wishing you a wonderful Ketikoti!