200°C · 15-30 minAllergens
Selderij
Sulfiet
Mosterd
SojaSurinamese Masala Chicken
The Surinamese cuisine features influences from Javanese, Indian, and Chinese cooking, as can be tasted in this chicken dish. Lemongrass, turmeric, and Chinese 5 spice are present in the marinade of the boneless grilled chicken thigh fillet (better living 2 stars) and in the long bean curry we prepare alongside it. Served with moksi alesi, Surinamese-style seasoned rice with vegetables.
Chicken thigh fillet (better living 2 stars), long beans, pointed cabbage, vine tomatoes, white onion, tomatoes, peas, garlic, leek, carrot, celery, celeriac, potato, fresh celery leaves, ginger, Madame Jeanette pepper, rosemary, thyme, chilli powder, Chinese 5 spices (star anise, fennel seeds, Szechuan pepper, cinnamon, cloves), lemongrass, nutmeg, ginger, curry masala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, turmeric, basmati rice, brown rice, gluten-free ketjap manis, gluten-free soy sauce, chicken stock, sambal badjak, tomato purée, coconut milk, homemade chicken stock (contains celery), white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, selderij, soja, sulfiet.
Microwave
Heat the sauce with chicken and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the sauce with chicken and rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.