Chicken curry by Cindy Dissels

Cindy Dissels (Head of Operations) is born in Suriname and knows like the best, how to make delicious chicken curry. We are pleased to have received her secret recipe and share it with you!


• 600 gram chicken breast 500 gr [cut in pieces]

• 8 medium size potatoes

• 5 cloves of garlic

• 2 onions

• 1 adjuma pepper

• Masala

• 1 tsp - black pepper

• +/- 6 tbsp - (olive) oil

• 2 maggi bouillonblokjes [if needed; add more according to desired taste] 

• 3 celery sprigs                                  


1. Peel the potatoes and cut them into cubes. Boil the potatoes in water. Do not cook too soft as these will be added to the chicken later

2. Place the chicken pieces in a bowl and season with masala (2 tablespoons), black pepper and salt. Add sliced onions and garlic. Mix well

3. Heat oil in a pan and fry the seasoned chicken

4. Chop the rest of the garlic and onion and add it and the pepper to the chicken

5. Add 125 to 150 ml of water and mix everything well

6. Add a little masala until you have the desired taste and color

7. Add water “if” necessary for sufficient sauce

8. After about 15-20 minutes (when the chicken is cooked) and enough sauce in the pan, add the potatoes and mix well again

9. Cook over low heat for 20-25 minutes with the lid on the pan. Stir occasionally

10. 10 minutes before the end, “if necessary” add black pepper and/or salt as desired

11. Finally garnish with chopped celery


• Do not let the masala burn, otherwise the dish will become bitter

• The chicken releases moisture on its own, so don't add too much water in the beginning. Add some water near the end for extra sauce

• You can also add boiled eggs to the dish

• Make sure that the pepper remains whole in case of kids. If spicy taste is desired, cut the pepper in two (or in slices). Add these at step 2