Descendants of Indian immigrants to Suriname created this dish, which originated in India. It has become a national Surinamese favorite of all the people, prepared, of course, with Surinamese style spices.
Chicken Masala (Murgi Talkari)
(serves 4 to 6)
- 1 whole chicken, deboned and chopped into large bite-sized pieces
- 3 to 4 large cloves garlic
- 1 medium-sized yellow onion
- 2 tbsp. Masala curry powder
- 4 tbsp. corn oil
- 2 Madame Jeanette hot peppers, minced and ground into a pulp (see note, below)
- ½ to 1 tsp sugar, or to taste (some people like the sweetness to offset and compliment the spicy hot peppers)
- Salt, to taste
Note: If you cannot get Madame Jeanette peppers, you can achieve the same unique “fruity-hot” flavor by using Habanero peppers. Mince them, and then, for every 1 whole pepper, take 1 tsp. each of fresh Mango and Pineapple, put the fruits and the minced pepper(s) in a mortar and pestle (or electric blender) and mash together into a pulp.
- In a large saucepan or skillet over medium-high heat, sauté the garlic and onion in the corn oil until soft, fragrant, and translucent. As you sauté, stir in the masala powder.
- Now add in the chicken and the peppers, sugar and salt, stir everything together well.
- Add in just enough water to barely cover the chicken, reduce heat to medium, and cook until the meat is well done and very tender.
- Serve with white rice. Traditional vegetables to go with Chicken Masala are yardlong string beans, pumpkin, cabbage, and potato masala.
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