Roti met Kip (Surinamese Roti with Chicken Curry)

Instructions

1. For the roti, whisk the flour, baking powder and salt. Stir in 4 tablespoons of the oil and the warm water, then knead for 5 minutes until smooth and soft. Cover and rest for 30 minutes.
2. Meanwhile, heat 3 tablespoons oil in a large pot over medium heat. Cook the onion for 6 minutes until golden, then add the garlic for 1 minute.
3. Stir in the curry powder for 30 seconds. Add the chicken and salt, and turn to coat. Cook for 5 minutes.
4. Add the water and the whole pepper and bring to a boil. Cover and simmer for 15 minutes, then add the potatoes and simmer for 15 minutes more.
5. Add the beans and cook uncovered for 10 minutes, until the potatoes and beans are tender, the sauce is thick and the chicken reaches 74°C (165°F). Lift out the pepper.
6. Divide the dough into 6 balls. Roll each into a 22 cm round on a floured surface and brush with oil. Roll it up tightly into a rope, coil the rope into a spiral and tuck the end underneath. Rest for 15 minutes.
7. Roll each coil out again into a thin round about 22 cm across.
8. Heat a dry heavy skillet or griddle over medium-high heat. Cook each roti for 1 to 2 minutes per side, until blistered with brown spots. Brush with oil and stack in a clean towel to keep soft.
9. Clap each roti between your hands to loosen the layers. Serve with the curry and sambal, tearing off pieces of roti to scoop it up.

Tips

• Yardlong beans are sold in Asian and Caribbean markets. Green beans work, but cut them shorter and add them 5 minutes later.
• Short on time? Warm store-bought roti or soft flour tortillas in a dry pan. The curry is also good over plain rice.