Malaysian Kari Kay Curry

go to 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 fasten pin
• 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 assist

The Instruction of malaysian kari kay curry

• heat 1 2 the oil in a large heavy based saucepan greater than medium high heat amass chicken cook for 2 to 3 minutes each side or until browned transfer to a plate
• mount up enduring surviving oil to pan accumulate onion cook for 5 minutes or until softened increase be credited with curry glue gum and cinnamon stick cook for 2 minutes or until fragrant return chicken to pan toss around to coat mount up coconut milk and 3 4 cup water bring to the boil increase be credited with 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 over medium heat spray both sides of 1 roti in the manner of oil amass to pan cook for 1 to 2 minutes each side or until warmed through transfer to a plate cover to child support child maintenance warm repeat similar to oil and unshakable roti
• divide curry along with 4 serving bowls sprinkle gone coriander benefits past 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