Surinamese slow cooker pot a la Sandra.
What do you need: (For 4 people, 5 points per person, made in the 3.5 liter Russel & Hobbs)
1 kilo of chicken fillet (cut into large cubes)
120 grams chicken Fachong (in slices)
2 tomatoes (diced)
3 small red onions (smallly chopped)
3 cloves of garlic (cut into slices)
1 Madame Jeanette pepper (very late !! And in a spice egg)
1 piece of fresh ginger (small cut)
2 tablespoons of garam masala powder
1 dessert spoon smoked paprika (the sweet)
1 teaspoon of djinten
2 tablespoons of Greensweet- Stevia Brown
1 tablespoon of sambal badjak
1 package of 2 small maggi cubes (crumbled, the original from the red-yellow packaging)
2 tablespoons sweet soy sauce (sweet)
1 tablespoon of soy sauce
1 teaspoon of trassi pasta
½ bunch of celery (only the leaves)
2 tablespoons of coconut grater
salt and pepper from the mill
This is how you make it:
Make a marinade of the sweet soy sauce, the soy sauce, the Greensweet Brown, the djinten, the garlic slices, the smoked paprika, the crumbled maggi cubes, the ginger, the garam masala, the sambal and the trassi pasta.
Sprinkle the chicken fillet with salt and pepper and coat well with the marinade. Leave it for at least 2 hours.
Put the onions, the coconut grater and the tomatoes and at the bottom of the slow cooker and mix.
Place the marinated chicken fillet on top and spread the chicken Fa chong on it. Put the herb egg with the whole! madam Jeanette in between.
Put the lid on the pan and put the slow cooker on low for 3.5 hours.
Only mix the celery when it is ready.
They look like a lot of ingredients, do not be afraid of that! Most are herbs that most people just have in the cupboard.
Enjoy your meal!
Source: Sandra Kemna