It took forever to find a good Roti Chenai recipe online and then I gave up. I reached out to one of my Malaysian friend that gave me this recipe. It turned out pretty good and I absolutely had to share it. When I was pregnant, I would crave it all the time, the sad part was that the Malaysian restaurant nearby was getting a makeover and closed. Next time you crave it, you will know how to make it.
Ingredients:
1. Chicken 1lb
(preferably with bones)
2. Chicken Curry Masala
(I am OK with Shaan Chicken Curry Masala)
3. 1 tsp Red Chilli
Powder to taste
4. 1 cup coconut milk
5. Salt to taste
6. Turmeric
7. 1/4 cup cooking Oil
8. Potato – 1 cup chopped
to ½ inch cubes
9. Onion – 1 cup finely
chopped
10. Ginger
Garlic Paste – 2 tbs
Procedure:
· Garlic,
Ginger, Chicken Masala, Red Chili powder, Turmeric to form a smooth Paste.
· Heat
oil in a pan, add onions, add the paste and let it fry till it is brown and
forms gravy. Make sure it does not burn.
· Add
chicken and let it fry for 5 minutes in the paste. Add 1 cup coconut milk and 1
cup water (or use 2 cups of fat free coconut milk). Add potatoes and let it
cook for 20 minutes on a medium flame.
· You
may turn off and skim the oil on the top.
Note: Skip Chicken to make it vegetarian
Serve with Porotta/ flaky parata that we get in
the Indian stores.
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