Surinamese-Style Chicken Curry with Roti

Season the chicken with salt and pepper. Heat the sunflower oil in a deep frying pan over medium-high heat. Fry the chicken for 2 - 3 minutes per side, then remove from the pan and set aside. In the same pan, fry the onion, garlic and tomatoes for 1 minute.

Prepare the stock. Add the potatoes, stock and Surinamese-style spices to the vegetables and cook for 5 minutes, covered. Add the green beans and the chicken and cook for another 10 minutes, still covered (see Tip).

Tip: if you'd like it to be spicier, add some sambal from your pantry as preferred.

Bring plenty of water to the boil in a saucepan (or use a kettle if preferred). Boil the egg for 8 - 10 minutes, then rinse under cold water and peel off the shell.

Meanwhile, halve the cucumber and scoop out the seeds, then slice into crescents. In a bowl, combine the white wine vinegar with the same amount of water, then add the sugar, cucumber and onion rings. Toss well to combine, seasoning to taste with salt and pepper. Set aside, stirring occasionally. Bake the roti in the oven for 3 minutes.