Feb 7th 2011
The original Malaysian curry that goes with the Malaysian Roti Canai is a Chicken Curry. You get a vegetarian one in most Malaysian Restaurants and this is my version from modifying a couple of chicken curry recipes I have seen and also from what I have tasted in the restaurants. This is extremely easy and goes well with just plain rice too. For an easy meal just make this and use Kawan Paratha.
Difficulty level : Easy
Time: 20 min ( Prep Time), 15 min ( Cooking Time)
Ingredients
- 2 potatoes medium sized ( pressure cooked, peeled and broken into small pieces)
- 1 can coconut milk
- 1 and half onion (chopped finely)
- 3-4 pods garlic
- 1 tsp turmeric powder
- 1 1/2 tbsp red chilly powder
- 1 1/2 tbsp MDH Chicken curry masala (The masala is vegetarian)
- salt to taste
- oil
- 1 cup water
Method de Preparation
- Boil the potatoes in the pressure cooker, allow 2-3 whistles and after they cool, peel it and break into small pieces. Don't mash fully.
- Take oil in a pan, add the peeled, crushed garlic and when they brown, add the finely chopped onions. Saute well. When they are done, add the powders (turmeric, chilly and chicken curry) and then the potatoes too. Saute briefly.
- Add salt and then reduce heat and add the coconut milk. Add along with that 3/4 or 1 can of water too. Taste and add salt as needed. Allow everything to come together or warm slightly.
- Turn off heat pretty soon else the milk might separate. Serve in a bowl as a dipping sauce for the Roti Canai or with rice.
Optional : Season with some chopped cilantro.
Notes:
- The chicken curry masala uses only spices and is not non-vegetarian. You can check the ingredients if you are doubtful. The flavors are just strong as needed for meat.
- If you want a very thick curry, reduce the water and use only 3/4 of the can. Don't use low fat coconut milk, it won't taste as good.
- I will post a picture for this soon, as soon as I get to that part :) Until then at least you have the recipe.
