Entree: Suriname – National Cuisine – Kip Kerri (Surinamese curried chicken braised with vegetables and aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) curry powder
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 cloves garlic, minced (about 1.5 tbsp (22 ml))
- 1 tbsp (15 ml) grated fresh ginger
- 1 scotch bonnet or habanero pepper, whole or seeded and chopped (optional)
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 1 lb (454 g) Yukon or red potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 2 green onions, thinly sliced, for garnish
- 1 tbsp (15 ml) fresh lime juice (optional)

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg) total
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) curry powder
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1.5 tbsp / 22 ml)
- 1 tbsp (15 ml) grated fresh ginger
- 1 scotch bonnet or habanero pepper, whole or seeded and chopped (optional)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 lb (454 g) Yukon or red potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 2 green onions, thinly sliced, for garnish
- 1 tbsp (15 ml) fresh lime juice (optional)

Instructions

1. Combine curry powder, turmeric, cumin, coriander, salt and pepper in a bowl; rub mixture over the chicken pieces to coat. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the chicken on all sides, working in batches if needed, about 6–8 minutes per batch; remove and set aside. In the same pot reduce heat to medium, add the sliced onion and sauté until softened, 5–7 minutes, then add garlic, ginger and the whole or chopped hot pepper and cook 1–2 minutes until fragrant.
2. Add chopped tomatoes and potatoes to the pot and cook briefly, then return the browned chicken to the pot. Pour in coconut milk and chicken stock (enough to come about halfway up the chicken pieces), bring to a simmer, cover partially and reduce heat to low; braise gently until chicken and potatoes are tender, 30–40 minutes. Adjust seasoning with salt and lime juice if using. Garnish with cilantro and green onions and serve hot with rice or roti.