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Surinamese

Surinamese roti kip

Non-vegetarian

Roti kip

Soft, flaky flatbreads served with a masala chicken curry, potatoes, long beans and hard-boiled eggs — the Hindustani-Surinamese plate loved in Suriname and the Netherlands.

Surinamese roti kip is a Surinamese curry, ready in about 2 hours 10 minutes and made with all-purpose flour, chicken pieces, skin-on and curry powder. It serves 6 and is rated intermediate to cook.

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Prep
30 min
Cook
1 h 10 min
Rest
30 min
Total
2 h 10 min
Serves
6
Level
Intermediate
Calories
918

Ingredients

6 servings

Roti

Curry

Equipment

Method

  1. Step 1

    Mix the flour, raising agent and 1 tsp salt, add the water and 1 tbsp oil and knead to a soft dough. Cover and rest 30 minutes.

    • 10 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Rub the chicken with 2 tbsp curry powder (opens in a new tab), cumin (opens in a new tab) and 1 tsp salt. Fry the onion (opens in a new tab), garlic (opens in a new tab) and chilli in 3 tbsp oil until soft, add the remaining curry powder and tomato paste (opens in a new tab) and fry 1 minute with a splash of water.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the chicken and turn to coat, cook 5 minutes, then add the water and potatoes (opens in a new tab). Cover and simmer 25 minutes. Add the beans and eggs (opens in a new tab) and cook 15 minutes more, until the chicken is tender and the sauce reduced. Season with the rest of the salt.

    • 45 min
    • medium-low heat

    Food safety: Chicken should reach 74 °C at the bone.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Divide the dough into 6. Roll each out thin, brush with oil, fold up and roll out again to a 25 cm round. Cook on a hot griddle 1–2 minutes per side, brushing with oil, until spotted golden. Clap or scrunch the hot roti to make it flaky.

    Dough being rolled out with a rolling pin
    How it looks · Photo: Katerina Holmes on Pexels

  5. Step 5

    Serve each roti folded alongside a portion of curry with potato (opens in a new tab), beans and an egg (opens in a new tab).

    • 2 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Suriname · Well documentedBrought by indentured workers from India; this combination is distinctly Surinamese.Also popular in NetherlandsMore food from Suriname
Dish
Lunch · Dinner · Curries · Main courses · Breads & flatbreads
Cooking method
Stewed, Pan-fried
Taste
spicy (chilli heat), aromatic / warmly spiced, savoury
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
All-purpose flour · Chicken pieces, skin-on · Curry powder · Baking powder · Cumin · Onion
Techniques
Pan-frying · Simmering · Stewing · Kneading · Reduction

Allergens

  • Contains: Eggsfrom egg
  • Contains: Wheatfrom all-purpose flour, baking powder
  • Contains: Glutenfrom all-purpose flour, baking powder
  • May contain: Mustardfrom curry powder
  • May contain: Celeryfrom curry powder

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

918 kcal per serving

Calculated

1 serving ≈ 631 g · recipe makes 6

Where the energy comes from

  • Protein 21%
  • Carbohydrate 35%
  • Fat 44%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy918 kcal145 kcal
Protein48.3 g7.6 g
Carbohydrate79.1 g12.5 g
Net carbohydrate71.5 g11.3 g
Sugars4.6 g0.7 g
Added sugars0 g0 g
Fibre7.5 g1.2 g
Fat44.9 g7.1 g
Saturated fat10 g1.6 g
Trans fat——
Cholesterol311 mg49 mg
Sodium1256 mg199 mg
Salt equivalent3.1 g0.5 g
Vitamins & minerals per serving
Potassium
1112 mg
Calcium
178 mg
Iron
7.9 mg
Magnesium
106 mg
Vitamin A (RAE)
166 µg
Vitamin C
33 mg
Vitamin D
1.3 µg
Vitamin B12
1 µg
Folate (DFE)
266 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Keep cooked roti wrapped in a cloth so they stay soft.

Serve with

  • With a dab of Madame Jeanette pepper sauce.

Storage

  • Refrigerate the curry for 3 days; roti 2 days wrapped.

Reheating

  • Reheat curry until piping hot; warm roti briefly in a dry pan.

Variations

  • Dhal puri roti: Many Surinamese roti are filled with seasoned ground split peas before rolling.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The spice and seasoning backbone

Spices, masalas & pastes

Used in step 1

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 25 min

    Mix only until no dry flour remains — overmixing makes it tough and tunnelled.

  2. Rest · about 30 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Bake · about 15 min

    Risen and golden; a skewer in the centre comes out clean or with a few moist crumbs; the top springs back.

  4. Start to finish: about 1 h 10 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
IngredientRoleWeightBaker’s %
All-purpose flourFlour400 g100%
WaterWater250 g62.5%
Baking powderRaising agent4 g1.1%
Total flour
400 g
Hydration
62.5%
With milk, eggs…
62.5%
Wholegrain
0%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

  • Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Tough or chewy flatbread

    Likely causes

    • Dough too stiff
    • Not rested
    • Cooked too slowly on too cool a pan

    What to do

    • Add water until the dough is soft and slightly tacky
    • Rest 20–30 minutes covered so the gluten relaxes
    • Cook on a very hot tawa or pan — quickly

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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