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Surinaamse kip masala (Surinamese chicken masala)

Surinaamse kip masala (Surinamese chicken masala) is a traditional Surinaamse recipe for a classic curry of chicken in a curried chicken stock base with chillies and mango chutney that's served on a bed of pasta and garnished with quail eggs. The full recipe is presented here and I hope you enjoy this classic Surinaamse version of: Surinamese chicken masala (Surinaamse kip masala).

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

6

Rating: 4.5 star rating

Tags : CurryChicken RecipesFowl RecipesVegetable RecipesSuriname Recipes

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Ingredients:

6 boneless, skinless, chicken thighs
1 garlic clove, finely chopped
1/2 red bell pepper, diced
1 onion, finely chopped
half a tin of tomato purée
1 tsp cumin seeds
40g curry masala powder
4 quail eggs, boiled for 2-3 minutes
1 madame Jeanette pepper, pricked
400ml chicken stock
mango chutney, to taste
salt and freshly-ground black pepper, to taste
coriander leaves, to garnish

8 quail eggs, boiled for 2-3 minutes then refreshed in cold water and peeled
100 grams of pasta, boiled until al dente

Method:

Season the chicken thighs with salt and freshly-ground black pepper. Heat some oil in a pan and brown the chicken on high heat. Remove from the pan and set aside. Fry the onion and garlic in the same pan until the onion is translucent. Add the tomato purée and fry briefly until lightly darkened. Now add the cumin seeds, curry masala and Madam Jeanette pepper and fry briefly.

Return the chicken (and any roasting liquid) to the pan with the spices. Deglaze with the chicken stock, pop in the chilli and let it stew slowly for about 90 minutes with the lid on the pan.

Remove the chicken from the pan and cut the meat into serving-sized pieces. Remove and discard the chilli. Mix this with the sauce, so that a nice homogeneous mass is created.

Season to taste with salt, freshly-ground black pepper.

Divide the pasta between four bowls, top with the chicken masala, garnish each bowl with two quail eggs, halved and some coriander leaves, then serve.