There are many recipes that I wanted to try and when I have said this, you should know of the long list I have bookmarked. I even have different folders created up of the recipes I intend to cook and bake. But sometimes at home, we just have 2 or 3 person so it is difficult to cook for a small portion of dish. So sometimes when I see a recipe which I intend to bake or cook, I usually have to calculate, reduce/half out the recipe to cook for small portion.
And today, my lunch is Curry Chicken with potatoes; and to go with Roti Jala instead of rice.
Curry Chicken With Potatoes
1 pack curry paste (about 100gm)
300gm chicken pieces
2-3 potatoes, cut into big pieces
1 tomatoes (optional)
1 lemongrass, white part and pounded slightly
2 tbsp oil
100ml coconut milk or fresh milk
Some curry leaves
Heat up a sauce pan and add in oil. Saute the shallots till fragrant and lightly brown. Add in the curry paste and fry till aromatic.
Add in the chicken pieces, lemongrass and curry leaves. Stir fry about 1 – 2 minutes before adding in the water. Cover and lower the heat to medium. Once the chicken gravy comes to a boil, add in the potatoes and the tomato and simmer for about 20 minutes or till the chicken becomes tender.
Pour the coconut milk or milk in. Once it comes to boil, off the heat.
Roti Jala (Net Crepes)
1 cup all purpose flour
¾ cup water
¼ cup milk
1/2 tsp tumeric powder
Pinch of salt
3 tbsp oil
Mix all the ingredients together and combine till there is no lumps in the batter.
Sieve the batter and pour into the “Roti Jala mould”. (I used the Japanese Mayo plastic bottle.
Place a non stick frying pan over medium heat.
Squeeze out the batter in vertical and horizontal over to the pan. Once you see the batter is cooked, quickly fold the crepe and roll it up.
Repeat the process till the batter is finished up.