Monday, June 15, 2009

Roti Chenai at home

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.

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
·        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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