Surinamese 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 grilled boneless 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, tomatoes, peas, white onion, garlic, leek, carrot, celery, celeriac, potato, fresh ginger, Madame Jeanette pepper, rosemary, thyme, chilli powder, Chinese 5 spices (coriander, cinnamon, cardamom, allspice, mustard flour, anise, bay leaf), lemongrass, nutmeg, ginger, curry masala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, turmeric, basmati rice, brown rice, gluten-free soy sauce, gluten-free ketjap manis [soy], chicken stock, sambal badjak [sulphites], tomato purée, coconut milk, homemade chicken stock (contains celery), white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: mosterd, selderij, soja, sulfiet.

MicrowaveMarleen's choice

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 min

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.

Energy123,22 kcal

Fat3,93 g

of which saturated1,77 g

Carbohydrates12,74 g

Dietary fibre2,51 g

Protein8,54 g

Salt0,49 g

Average weight: 540 g