Ingredients
500g chicken thighs, cut into small cubes
4 Surinamese-style bread rolls (Surinaamse puntjes)
1 onion, finely chopped
3 cloves of garlic, minced
1–2 tsp Surinamese sambal (or Madame Jeanette chilli paste)
1 tbsp tomato purée
1 tbsp ketjap manis (sweet soy sauce)
1 stock cube (chicken or Maggi)
Pickled cucumber (in vinegar)
Oil, for frying
The Preparation
Sear the Chicken: Heat the oil in a pan and fry the chicken cubes until they are cooked through and golden brown. Remove them from the pan and set aside.
Sauté the Aromatics: In the same pan, fry the onion and garlic until softened and fragrant.
Cook the Paste: Stir in the tomato purée and sambal. Cook for about a minute; this helps to mellow the acidity of the tomato and release the heat of the chilli.
Combine: Return the chicken to the pan along with the ketjap manis and the crumbled stock cube.
Simmer: Allow everything to simmer gently for about 5 minutes. If the sauce looks a little thick, add a small splash of water to achieve a smooth, glossy consistency.
Assemble: Slice the Surinamese bread rolls open, fill them generously with the hot chicken, and serve topped with the pickled cucumber.
