Surinamese Chicken Sandwich (Broodje Kip)

500g chicken thighs, cut into small cubes

4 Surinamese-style bread rolls (Surinaamse puntjes)

1 onion, finely chopped

3 cloves 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)

Oil, for frying

Heat oil in a pan and fry the chicken cubes until cooked through and golden

Remove the chicken and set aside

In the same pan, fry the onion and garlic until softened and fragrant

Stir in the tomato purée and sambal; cook for about a minute to mellow the acidity and release the heat

Return the chicken to the pan with the ketjap manis and crumbled stock cube

Simmer gently for about 5 minutes

If the sauce looks thick, add a splash of water for a smooth, glossy finish

Slice the bread rolls open and fill generously with the hot chicken

Top with pickled cucumber and serve