Singapore, the country that really does feel like a second home. It’s food is truly a gift to the world. From it’s hawkers (street vendors) to traditional neighbourhood restaurants to international fare, Singapore has it all.
This is homage to my favourite dish – roti prata and curry. Roti are a Malaysian flatbread, also known as roti canai, and one day when I crack how to make them I will write down the recipe. Until then you can enjoy the curry dipping sauce recipe. I’ve bulked the recipe up with more chicken and the option to thicken up the sauce to make it more substantial. Altogether it’s a great tasting all round curry. If you’re lucky you can find roti in the frozen section of your bigger supermarkets or smaller Asian speciality store.
Have it with roti. Have it will rice. I’ll happily have it with anything.
Serves: 2-4 depending on sides
Time: 30 minutes
4 chicken thighs (boneless)
250ml of coconut milk
2 tablespoons of crunchy peanut butter
2 tablespoons of garam Marsala
1 tablespoon of ground cumin
2 cloves of garlic
Salt & Pepper
1. Dice the onion finely and add to a large pan. Add the butter and cook until softened.
2. Chop the garlic adding to the pan with the chicken. Cook the chicken for 5-6 minutes each side.
3. Remove the chicken and add the cumin and garam masala. Stir though the onions and cook for 1 minute. Then add the stock, peanut butter and coconut milk.
4. Dice the chicken into bite size pieces and add to the sauce mixture.
5. Mix everything together and either serve as it is (almost gravy like) or continue cooking to thicken the sauce to your liking.
7. Season with salt and pepper. Serve.