Surinamese Masala Chicken is not just a dish; it’s a vibrant celebration of Suriname’s rich cultural mosaic. Rooted in the history of Indian indentured laborers who arrived in Suriname in the late 19th century, this dish exemplifies how culinary traditions can traverse continents and evolve to tell a new story. The Indians brought with them their spices, recipes, and cooking techniques, which over time, blended with local Surinamese ingredients and influences, giving birth to unique dishes like the Surinamese Masala Chicken.
Surinamese Masala Chicken
This recipe uses 1 kg of chicken thighs, marinated and cooked with a homemade Surinamese masala blend that pays homage to its Indian origins while celebrating Surinamese tastes. The masala, a fragrant mix of cumin, coriander, mustard seeds, turmeric, fenugreek, nigella seeds, and black peppercorns, is the heart of this dish. The inclusion of Madam Jeanette peppers introduces a signature Surinamese heat, making the dish delightfully spicy and flavourful.
Ingredients
- 1 kg chicken thighs cleaned and scored
- 3 tbsp homemade Surinamese masala blend See below
- 6-8 garlic cloves made into a paste
- 2 onions blended into a paste
- 2 Madam Jeanette peppers blended into a paste (adjust based on heat preference)
- Salt to taste
- 2 tbsp vegetable oil
- 1 cup Water as needed
- 6 stalks Fresh celery use 3 for garnish
Masala Blend
- 8 gr Cumin Seeds Jeera
- 21 gr Coriander Seeds Dhania
- 6 gr White Mustard Seeds Sarso
- 4 gr Turmeric Powder Haldi
- 3 gr Fenugreek Seeds Methi
- 3 gr Nigella Seeds Kalonji
- 5 gr Black Peppercorns Kala Gol Mirch
Instructions
Prepare Onion paste
- In a mixer blend the garlic and onion, Madam Jeanette peppers.
Dry roast the spices
- Place a dry skillet or pan over medium heat and allow it to warm up for a minute.
- Add the cumin and coriander seeds to the hot pan in a single layer, ensuring they have space to roast evenly for 3 minutes.
- Stir or shake the pan frequently to ensure the seeds roast evenly and don’t burn.
- After roasting, transfer the seeds to a plate or bowl to cool down before grinding.
- Repeat roasting with mustard, nigella, fenugreek and peppercorns
- Add turmeric and dry roasted spices in a spice grinder and mix to a fine powder.
- Transfer the ground spices into the sieve. Gently shake or tap the sieve over the bowl, or use a spoon to help push the spices through, if necessary.
Cook
- Heat oil in a large skillet over medium heat. Add the onion paste marinated fry for 3 minutes
- Add 3 tablespoons of Surinamese masala blend. Stir for 1 minute.
- Add the chicken to the skillet and stir for a minute allowing the chicken to be lightly browned.
- Once the chicken is browned, add 1 cup water to the pan to partially cover the chicken.
- Add chopped celery
- Reduce the heat to low, cover, and let it simmer until the chicken is tender and the sauce has thickened to your liking, approximately 30 minutes. Adjust the salt to taste.
- Garnish and Serve: Garnish the Surinamese Masala Chicken with fresh celery before serving. This dish is best enjoyed with roti, rice, or your favourite side.
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Surinamese Masala Chicken: A Culinary Legacy
