Surinamese-Style Chicken Curry with Roti

• Season the chicken thigh with salt and pepper.
• Heat a drizzle of 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 chopped onion with the 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 thigh 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.

• Boil plenty of water 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 water (see pantry for amount).
• Add the sugar, cucumber and onion rings, then toss well to combine. Season to taste with salt and pepper, then set aside, stirring occasionally.
• Bake the roti in the oven for 3 minutes.