Malaysian Chicken Curry | Roti Canai Chicken Curry Recipe | Roti Canai Curry Sauce | Roti Canai

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining some creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be healthier and fresher.

roti

🥗Healthier: whole wheat roti

💰Cheaper: pita bread

Whole wheat roti is more nutritious, while pita is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are cheaper than breasts.

Marinate 1 chicken breast fillet with 1 tsp chilli powder, 1/4 tsp turmeric, 2 tsp soya sauce, and 1/2 tsp salt. Mix well and let it marinate for 30 minutes.

Grind 1 onion, 1/2 inch ginger, 4-5 garlic cloves, and 3-4 red chillies with a little water to make a paste.

Heat 4 tbsp oil in a pan.

Add the ground paste to the pan and sauté.

Add 1 onion and 2 potatoes to the pan.

Pour in 1 glass of water and cook for 10 minutes on low flame.

Add 10-12 curry leaves and lemon grass (optional).

Add the marinated chicken pieces and salt as per taste.

Pour in 1/2 glass of coconut milk and cook for 20 minutes.

Cooking Techniques

Spice Level:

Allergens