Entree: Suriname – Southern Culinary Region – Kip Kerrie (Surinamese curried chicken stew simmered with warm spices, tomatoes, and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 55 min

Ingredients

- 6 bone-in chicken thighs, approx. 2 lb (900 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 2 tbsp (30 ml) curry powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground turmeric
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 g) chopped fresh tomatoes or canned diced tomatoes
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) coconut milk
- 1 tbsp (15 ml) brown sugar or palm sugar
- 1 tbsp (15 ml) white vinegar or lime juice
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Pat the chicken thighs dry and season lightly with salt and pepper. In a large bowl, toss the chicken with 1 tbsp (15 ml) of the curry powder and set aside to marinate 10–15 minutes.
2. Heat the vegetable oil in a heavy-bottomed Dutch oven or large skillet over medium-high heat. Add the chicken, skin-side down if skin-on, and brown on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot, reduce heat to medium and add the sliced onion. Sauté until translucent and beginning to brown, about 6 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
4. Stir in the remaining 1 tbsp (15 ml) curry powder, cumin, coriander, turmeric, and tomato paste; cook 1–2 minutes to bloom the spices.
5. Add the chopped tomatoes and potatoes, stirring to coat. Return the browned chicken to the pot and pour in the chicken stock and coconut milk. Add the brown sugar and vinegar or lime juice. Bring to a gentle simmer.
6. Cover, reduce heat to low, and simmer until the chicken is cooked through and potatoes are tender, about 25–30 minutes. Uncover for the last 5–10 minutes if you prefer a thicker sauce.
7. Taste and adjust seasoning with salt, pepper, or more vinegar/lime for brightness. Sprinkle chopped cilantro over the dish before serving.
8. Serve hot with steamed rice, roti, or bread to soak up the curry sauce.