ROTI PARATHA WITH CHICKEN CURRY
- 320g Roti Paratha
- 250g chicken thighs
- 200g potatoes
- 120g curry paste
- 250ml coconut milk
- 1 onion
- 2 garlic cloves
- 1 tsp fish sauce
- 2 Tbsp oil
HOW TO MAKE IT
Slice the chicken thighs into strips and the potatoes into cubes of 2 cm. Finely slice the garlic and onion. Heat oil in a wok pan on medium heat. Add the potatoes, garlic and onions. Bake the potatoes for about 5 minutes. Then add the chicken and fry the chunks until light brown. Then add the curry paste and stir well. Add the coconut milk and stir well again. Cook on medium heat until the potatoes are soft. Season with fish sauce.
Heat a frying pan without oil. Put a frozen roti paratha sheet in the pan and fry both sides for 2 minutes until golden brown. Repeat this step for the other roti sheets. Dip the roti paratha in the curry sauce, or fill the roti paratha with the potatoes and chicken, and then wrap it.
ROTI PARATHA PASTRIES WITH DURIAN/CHOCOLATE
- 100g chocolate
- 200g frozen durian
HOW TO MAKE IT
Defrost the durian and mash it. Break the chocolate into small pieces. Beat the egg. Take the Roti Paratha out of the freezer, and let it defrost for a couple of minutes to make it foldable.
Slice the Roti Paratha in half. Take half a sheet, and top it with a tablespoon of durian or chocolate. Close it. Then brush a layer of egg on the dough. Repeat this step for the rest of the Roti Paratha.
Preheat the oven at 200°C, heating both the upper and the lower side of the oven. Bake the pastries for 20 minutes until golden brown.