Entree: Suriname – Northern Culinary Region – Kip Kerrie (Surinamese curried chicken stew simmered with potatoes and warm Creole-Dutch spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) bone-in chicken thighs, about 6–8 pieces, skin-on or skin-off as preferred
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 3 tbsp (45 ml) Surinamese curry powder or masala blend
- 1 tsp (2 g) ground turmeric
- 2 tsp (10 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 2 medium potatoes, about 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) cubes
- 2 cups (480 ml) chicken stock
- 1/2 cup (120 ml) coconut milk (optional for creamier sauce)
- 1 scotch bonnet or habanero pepper, whole or halved (leave whole to reduce heat)
- 1 tbsp (15 ml) brown sugar or palm sugar
- Juice of 1 lime, about 1 tbsp (15 ml)
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt (to taste)
- Freshly ground black pepper (to taste)

Instructions

1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season chicken lightly with salt and pepper. Brown the chicken in batches, 4–6 minutes per side, until golden; remove and set aside.
2. Reduce heat to medium. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the curry powder and turmeric and cook 1 minute to bloom the spices. Add the tomato paste and crushed tomatoes, stirring to combine.
4. Return the browned chicken to the pot. Add the cubed potatoes, chicken stock, whole scotch bonnet, and brown sugar. Bring to a gentle simmer.
5. Cover and cook over low heat for 30–35 minutes, or until the chicken is cooked through and potatoes are tender. If using coconut milk, stir it in during the last 5–7 minutes of cooking.
6. Remove the scotch bonnet. Stir in lime juice and chopped cilantro. Adjust seasoning with salt and freshly ground black pepper.
7. Let the kip kerrie rest 5 minutes before serving to let flavors meld. Serve hot with steamed rice or roti.
8. Leftovers keep well refrigerated for 2–3 days and develop deeper flavor.