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
Ingredients
1 pack
curry paste (about 100gm)
300gm
chicken pieces
2-3
shallots
2-3
potatoes, cut into big pieces
1
tomatoes (optional)
1
lemongrass, white part and pounded slightly
2 tbsp
oil
150ml
water
100ml
coconut milk or fresh milk
Some curry
leaves
Method
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.
Serve
hot.
Roti Jala
(Net Crepes)
Ingredients
1 cup all
purpose flour
¾ cup
water
¼ cup
milk
1 egg
1/2 tsp
tumeric powder
Pinch of
salt
3 tbsp
oil
Method
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.
