Malaysian Restaurant = Roti Canai + Mouthwatering Chicken Curry.
Yesss! This is exactly that yummy tasty curry served with Roti Canai.
Every time we go to a Malaysian restaurant, we order Roti Canai and literally drink the curry till the last drop. It is that good! I was very happy when I cracked the code behind this masterpiece. And that night, even though we were already full, we couldn’t stop eating it.
DID YOU KNOW?
- Nyonya cuisine comes from the descendants of early Chinese migrants inter-marrying with local Malays.
- Coriander seeds possess many plant-derived chemical compounds that known to have been anti-oxidant, disease preventing, and health promoting properties. Together with flavonoid anti-oxidants, fiber composition of coriander helps protect colon mucusa from cancers.
Serves: 4 Adults
|Paste (To Grind)|
|Shallots (Diced)||1 cup||Or use Red Onions|
|Coriander Seeds||11/2 tbsp|
|Soybean Paste||2 tsp|
|Turmeric Powder||1/2 tsp|
|Cumin Powder||1/2 tsp|
|Dried Red Chillies (Soaked in water)||6||Remove seeds for less spicy curry|
|Cinnamon Stick||1 inch|
|Coconut Milk (Full Fat)||11/4 cup|
|Potato (Diced)||1 cup|
- Here is the recipe to make fresh coconut milk.
- Soak the dried red chilies in hot water till they turn soft.
- Grind all the ingredients under “To Grind” to a uniform paste.
- Heat a pot on medium heat and add oil.
- When oil is hot, add anise, cinnamon, clove, ground paste, curry leaves, 1/4 cup of coconut milk.
- Cook on low for 15 minutes. Oil should have separated from the paste by now.
- Add potatoes, chicken, salt, sugar and water.
- Cover and cook on low till chicken is done (takes around 30 minutes).
- Add rest of the coconut milk and cook on low for 10 more minutes.
Serve the chicken curry with roti canai or dosa.
- This recipe was adapted from http://www.abc.net.au/tv/pohskitchen/stories/s2984186.htm