25 June, 2014
Sharon’s Roti Canai with Malaysian Chicken Curry
I don’t know much about Malaysian food but am a big fan of Malaysian chicken curry scooped up with soft, flaky, roti paratha. Sadly, there aren’t any Malaysian restaurants in my neighbourhood and limited chances to indulge – probably a good thing as I could easily eat roti canai every day.
My friend, Sharon, made it for me when I visited her beautiful home in Surrey last month. I absolutely loved it and rolled back to Wimbledon that afternoon with a very happy belly and this wonderful recipe that I couldn’t wait to try at home.
I finally attempted the curry for dinner last week and couldn’t believe how dangerously easy it is to create the fabulous Malaysian flavours at home. Malaysian roti parathas are available in the frozen section at Asian grocery stores and if you haven’t tried them yet, you are missing out.
Sharon has very generously allowed me to share her recipe with all of you through my blog. Thank you, Sharon!
Do try it – you will thank her too! I’m already planning when to make it again. 😉
Sharon’s Roti Canai with Malaysian Chicken Curry
Ingredients
Chicken breasts, cut into small pieces
6 baby potatoes, boiled and peeled
1 small tomato, chopped
1 tin (400ml), coconut milk
1/2 teaspoon turmeric
1 spoon sugar
Salt to taste
For the spice paste
Red finger chillies 4-6
2 inch piece ginger
4 cloves garlic
3 stalks, lemongrass
8 shallots, peeled
Unsalted macadamia nuts, I used around 8
4 teaspoons hot curry powder
Method
- Blend the chillies, ginger, garlic, lemongrass, shallots and macadamia nuts with a little water to make a smooth spice paste.
- Heat 2 tablespoons of oil and fry the blended paste until the oil separates.
- Stir in the chicken and coat with the spice paste.
- Add coconut milk, tomato and turmeric. Stir well and cook until the chicken is tender.
- Add in the boiled potatoes and season with salt and sugar.
- The curry is best served with Malaysian roti parathas (available in the frozen section at Asian stores).
Enjoy!!
2 thoughts on : Sharon’s Roti Canai with Malaysian Chicken Curry
Wow! It looks great! vegetarian option?
Thank you! You can use tofu, carrots, and any other vegetables you like for a vegetarian option.