Y’know that Brahim’s
I found that this sauce comes really really close to a traditional curry, and very lemak (thick/creamy). It was luscious, especially because the potatoes cooking in the curry makes it really creamy – it doesn’t rely on tons of coconut cream. Had it with Roti Prata which was buttery and delicious.. and the next night, had the leftover curry on rice. Delish!
Cooking the curry – only needed to add chicken, carrot, potatoes and onion
Pan-frying the Roti Prata
Mmm.. crisp on the outside and chewy on the inside
Malaysian Chicken Curry
Roti Prata with Malaysian Chicken Curry