Low Carb Roti With Chicken 

When you think of Suriname, you often think of its delicious cuisine. With the most popular dish: roti. A delicious spicy dish with roti leaves, long beans, potato, seasoned chicken breast and egg. Roti contains a lot of carbohydrates because of the potatoes.

We went into the kitchen to make a low-carb roti with chicken and we succeeded! Making low-carb roti The basis for Surinamese roti is chicken, long beans, roti sheets and potatoes.

Traditional roti is often prepared by frying and boiling the chicken, long beans and potato separately. We have chosen to prepare everything in one pan. The reason for this is that we have replaced the potato with celeriac.

Celeriac has a stronger taste than potato. It is therefore nice to let it simmer with the other ingredients, so that it can absorb all the flavors and spices. We also have roti sheets made from coconut flour.

Due to these adjustments, a serving contains only 11.3 g of carbohydrates! Tips You can also use green beans if you can't find long beans at the grocery store or supermarket.

When making the roti sheets, it is important to add xanthan gum and psyllium husks. These provide elasticity, so that the sheets do not fall apart. I hope you like it! Check out our other dinner recipes for more inspiration.


300 gr chicken breast

150 gr celeriac or pumpkin

200 gr long beans or green beans

1 small onion

1 clove of garlic

3 tbsp masala spices (no garam masala)

pinch of chili powder

2 tbsp olive oil

250ml water

1 cube of chicken stock

2 tbsp tomato puree

2 eggs

Roti sheets

50 gr coconut flour

2 tsp psyllium husks

1/2 tsp xanthan gum

1/2 tsp salt

1 tbsp butter

1 cup of hot water (approx. 200 ml)

Preparation method

Cut the chicken into cubes and clean the long beans/green beans and celeriac. Then cut the celeriac into cubes and chop the onion and garlic. Add 2 tbsp olive oil to a frying pan and fry the onion and garlic. Then add the masala, chili powder, tomato paste, stock cube and chicken and fry briefly.

After frying for a few minutes, pour the water into the pan and add the cubes of celeriac and later the long beans/green beans.

Lower the heat and let the contents of the pan simmer for 20 minutes with the lid on the pan. Meanwhile, make the roti pancakes by mixing the coconut flour, psyllium husks, xanthan gum and salt in a bowl.

Add a tablespoon of butter or ghee and then pour the hot water into the bowl while stirring. Finally, knead with your hands into a ball of dough and let the dough rest. Divide the dough ball into 4 smaller balls and place a ball between two sheets of baking paper.

Roll out the pancake with a rolling pin to the desired thickness and repeat this until you have made 4 pancakes.

Heat a little olive oil or butter in a frying pan. Add a roti pancake and fry it over a medium heat. Bake the pancake on both sides for about 2 minutes, keep a close eye on it, because the pancake can burn quickly. When the roti pancakes and chicken are ready, cook 2 eggs as desired.

Bring a pan of water to the boil and add the eggs. Boil for 6 to 7 minutes for a soft egg and 8 minutes for a hard egg.

Divide the pancakes, chicken and eggs between two plates and enjoy!

Nutritional values

Serving Size: 1/2 of Total

Calories: 506

Fat: 25.1

Carbohydrates: 11.3

Protein: 44.9

Preparation time: 20

Cooking time: 30

Total time: 50

Servings: 2 servings

Category: Main course

Cuisine: Surinamese

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