Sunday, May 29, 2011

Roti and chicken curry

Hi there, wow, for an unplanned weekend, I sure got busy, first there was catch up tv shows and movies then there was baking and cooking done ( will blog brownie baking another day) and even time for some photography. I was trying out my tripod and macro lens. 

Anyway, back to the food blog, I don't have have a recipe for roti, these were just bought frozen in family bulk packs from an Asian grocer recently. However I did cook the chicken curry myself..

  • 4 tablespoon of malaysian curry powder
  • 2 tablespoon of water to mix in with dry curry powder.
  • Vegetable oil for frying chicken and curry paste
  • Chicken pieces
  • 3 diced potatoes
  • 1 sweet potato (optional) I like sweet potatoes in curry, no added sugar required.
  • 2 shallots
  • 2 baby chillies for extra hotness (optional)
  • I tin Coconut cream or milk ( I use premium coconut cream for the richness)
  • I cup of water
Method for Roti: Follow instructions on pack
Method for chicken curry
  • Heat oil in pot
  • Add in curry paste ( mix curry powder with water to a paste)
  • Fry paste
  • Sauteed onions 
  • Add in chicken to brown and fry in curry paste. 
  • Add in potatoes and coconut cream
  • and 1 cup of water, leave to slow cook ( use slow cooker or pressure cooker, depending on how much free time you have)
You will know that the curry is cooked when potatoes are soft and chicken fall off the bone if you are using pressure cooker ( 20 Minutes ) max. Served with rice or roti canai/naan.... whatever you have.. great for cold winter's nite.


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