Malaysian Kari Kay Curry

amass this Malaysian curry to your repertoire and the flavours from your frying pan will have you salivating. Chicken, potatoes, coriander and cinnamon make dinner delicious.

The ingredient of Malaysian Kari Kay Curry

• 2 tbsp rice bran oil
• 4 skinless chicken thigh cutlets
• 1 brown onion halved cut into thin wedges
• 1 4 cup malaysian kapitan curry epoxy resin
• 1 cinnamon fix
• 1 cup coconut milk
• 2 large red delight potatoes peeled cut into 4cm pieces
• 1 large carrot halved lengthways thickly sliced transversely
• rice bran oil spray
• 4 roti
• coriander sprigs to relieve sustain

The Instruction of malaysian kari kay curry

• heat 1 2 the oil in a large heavy based saucepan on top of higher than medium high heat go to chicken cook for 2 to 3 minutes each side or until browned transfer to a plate
• add unshakable oil to pan accumulate onion cook for 5 minutes or until softened add curry glue gum and cinnamon stick cook for 2 minutes or until fragrant return chicken to pan move around to coat increase be credited with coconut milk and 3 4 cup water bring to the boil go to potato and carrot reduce heat to low simmer covered for 20 to 25 minutes or until chicken is cooked through and vegetables are tender
• meanwhile heat a large frying pan greater than medium heat spray both sides of 1 roti when oil build up to pan cook for 1 to 2 minutes each side or until warmed through transfer to a plate cover to allowance warm repeat gone oil and steadfast roti
• divide curry accompanied by 4 serving bowls sprinkle in the same way as coriander help afterward roti

Nutritions of Malaysian Kari Kay Curry

calories: 725 843 calories
calories: 41 1 grams fat
calories: 17 7 grams saturated fat
calories: 39 7 grams carbohydrates
calories: n a
calories: n a
calories: 45 3 grams protein
calories: 158 milligrams cholesterol
calories: 700 milligrams sodium
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calories: nutritioninformation