Tuesday, November 26, 2013

Vermont Chicken Curry With Parotta

If u like Malaysian Chicken Curry and Roti Canai...then this curry taste exactly the same and alternative for roti canai is the porotta....





Ingredients:


Boneless Chicken Thighs - 1 lb / 1/2 kg
Vermont Curry   - 1 serving
Potato - 1 big size cubed
Onion - 1 small sliced in big pieces

Method:


Take a pan and add oil and add onion and potatoes and saute them very well till they are translucent.Add 1/2 cup water and cover and cook and let the potatoes cook completely.
Then add the curry paste and mix well and let it cook for few min .
Then switch off the flame and cover and let it sit for 15 min before serving.


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