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Roti with chicken, potatoes, long beans and egg

Number: 4 persons

Complexity: easy

Working time: 30 min

Total preparation: 35 min


    • 500 g chicken fillet/chicken thigh meat/chicken legs

    • 500 grams of long beans
      (frozen store or Islamic store)
      green beans are also possible

    • 6 medium potatoes

    • 4 eggs (1 pp)

    • 4 onions

    • 3-4 cloves of garlic

    • 1 pepper (madam jeanette or Spanish pepper or cayenne pepper)

    • 1 small can of tomato paste

    • 2-3 tbsp Surinamese) curry powder

    • 2 stock cubes

    • salt and pepper to taste

    • some vegetable oil

    Other supplies

    Frying pan, egg timer

    A lot of pasta and AVG is made at son's student house.

    After a 30-day holiday in India, where we ate Indian food 3 times a day, curry has become very popular. The recipe below is also great for fellow students who love potatoes and vegetables!!

    Cheap and fast.

    Complete with the Roti pancake (the filled 'pancake')

    Mis en place

    Peel the potatoes and cut them into small pieces.

    You can do the following when you boil the potatoes and eggs!

    Peel and chop the onion and garlic. Chop the pepper finely. Cut the chicken into cubes. Sprinkle the chicken with a little salt and pepper.


    Boil the potato cubes with some salt in plenty of water for about 12 minutes until almost done.

    Wash the 4 eggs well, pierce them and after 4 minutes place them with the potatoes in the boiling water. The eggs must be hard-boiled.

    After 8 minutes, remove the eggs from the water (suggestion: with a spoon) and put them in a bowl of cold water.

    Drain the potatoes.

    Fry the onion, garlic and pepper in a frying pan.

    Add tomato puree and curry powder.

    Add about 350 ml of water and crumble the stock cubes over it.

    Let this simmer for a while.

    Add the potatoes, chicken and long beans.

    Let it simmer for another 15 minutes to cook the chicken.

    Finally, warm the whole or half eggs briefly.


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