Surinamese Masala Chicken

The Surinamese cuisine features influences from Javanese, Indian, and Chinese traditions, as can be tasted in this chicken dish. Lemongrass, turmeric, and Chinese 5 spice are found 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, white onion, tomatoes, peas, garlic, leek, carrot, celery, celeriac, potato, fresh leaf celery, ginger, Madame Jeanette pepper, rosemary, thyme, chili 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

Preheat 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

Protein8,54 g

Fat3,93 g

of which saturated1,77 g

Carbohydrates12,74 g

Dietary fibre2,51 g

Salt0,49 g

Average weight: 540 g