Suriname Chicken Curry
Experience the vibrant flavors of Suriname with this irresistible Suriname Chicken Curry, a comforting, spice-infused dish that blends Indian, African, and Southeast Asian culinary influences. Crafted with tender chicken pieces, rich coconut milk, and an aromatic blend of cumin, turmeric, and garam masala, this curry delivers warmth and depth in every bite. The inclusion of madame Jeanette pepper (or Scotch bonnet) adds a bold touch of heat, while the optional potatoes soak up the flavorful sauce beautifully. Perfectly suited for serving with fluffy white rice or soft roti, this one-pot curry is a fragrant fusion of tradition and taste that’s ready in just an hour. Whether you’re looking to spice up your dinner rotation or explore the culinary heritage of Suriname, this dish promises a hearty, unforgettable meal.
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Recipe Information
Ingredients
- 1 kg chicken (bone-in or boneless, cut into pieces)
- 2 medium onion
- 4 cloves garlic cloves
- 1 tablespoon ginger
- 2 medium potatoes (optional, peeled and cubed)
- 1 madame Jeanette pepper (or Scotch bonnet)
- 2 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon ground black pepper
- 2 teaspoons salt
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro (garnish, optional)
- 1 cup water
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Finely chop the onions, garlic, and ginger. Add them to the pot and sauté until the onions are translucent and the mixture is aromatic, about 5-7 minutes.
Add the cumin powder, turmeric powder, coriander powder, garam masala, and ground black pepper. Stir continuously for 1-2 minutes to toast the spices.
Add the chicken pieces to the pot and stir to coat them evenly with the spice mixture. Cook for about 5 minutes until the chicken begins to brown slightly.
Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Add the cubed potatoes (if using), madame Jeanette pepper (left whole for mild spice, or pierced for extra heat), coconut milk, and water. Stir everything well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the chicken is fully cooked and tender, and the potatoes are soft.
Taste the curry and add salt as needed. Remove the madame Jeanette pepper before serving to control the heat level.
Garnish with fresh cilantro if desired. Serve hot with white rice or roti for an authentic Surinamese meal.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1178 mg | 51% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.3 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1265 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
