Surinamese Filled Chicken Bara
Ingredients
For the Bara Dough
500 g self-rising flour
200 g split peas (dahl), cooked and mashed
2 cloves garlic, grated
1 tsp cumin powder (djira)
1 tsp turmeric
1 tsp salt
1 tsp masala or curry powder
½ tsp baking powder
±300 ml lukewarm water
1 tbsp neutral oil
Oil for deep frying
For the Chicken Filling
400 g chicken thighs, diced
1 onion, finely chopped
2 cloves garlic, minced
1 slice Madame Jeanette pepper (remove before serving)
1 tbsp Big Mama’s Ketchup
1 tsp Surinamese masala (Hindoestaanse curry)
1 tsp ground cumin
1 tbsp tomato paste
100 ml coconut milk or water
Salt and black pepper to taste
Optional: chopped fresh coriander
For Serving
Madame Jeanette Big Mama’s Ketchup, Madame Jeanette Mayo and Onion Piccalilly
Fresh lime wedges
Crunchy cabbage-carrot slaw (optional)
Fresh herbs for garnish
Instructions
- Make the Dough: Mix flour, mashed dahl, garlic, cumin, turmeric, salt, baking powder, and masala. Slowly add water and knead until soft and slightly sticky. Add a spoon of oil, cover, and let rest for 1 hour.
- Prepare the Chicken Curry: Heat a little oil in a pan. Sauté onion and garlic until golden. Add chicken, masala, cumin, and tomato paste. Fry for 2–3 minutes. Stir in Big Mama’s Ketchup and coconut milk. Add the slice of Madame Jeanette for more heat, then simmer gently until the chicken is tender and the sauce thickens. Remove the pepper and season to taste. Let it cool before stuffing.
- Shape & Fill: Rub oil on your hands. Take a small ball of dough and flatten it. Place a spoonful of chicken filling in the center, fold and seal. Gently flatten again into a thick disc.
- Fry: Heat oil to 180°C. Fry the filled bara 2–3 minutes per side until golden brown. Drain on paper towel.
- Serve the Guru Way: Stack high. Dip in your favourite Komproeven Madame Jeanette Sauce for heat. Top with fresh herbs and a squeeze of lime. Serve with slaw for crunch, or go street-style and wrap it in paper.
