Suriname roti

Cut the chicken thighs in half. Heat the oil and butter in a large pan. Fry the chicken thighs around and brown and remove the chicken from the pan.

Fry the onion gently in the remaining fat. Press the garlic cloves over the pan and add the soup vegetable. Then stir in the tomato puree, the stock cubes and the curry. Everything now sticks together enormously. Let the mixture pull on a soft flame.

Put the fried chicken back together with the potatoes and the garter. Fill the pan with boiling water until the dish is completely submerged. Let simmer for at least one and a half hour on low heat.

Peel the eggs and put them in the pan. Leave the mixture on a gentle heat for half an hour. Stir frequently.

Fill the plates halfway with the roti mixture. Serve loosely cooked cabbage and extra garter.

Place one or two roti pancakes on each plate. In principle, the pancake is the cutlery. Break every time a piece and use it as a serving spoon. The pancakes can be made yourself. You find that too laborious. Then serve the roti mixture with wraps.