Malaysian chicken curry has gotta be my favourite curry! Coconutty & so aromatic, homemade flaky roti is the perfect accompaniment to soak up the mouthwatering sauce. The vegetarian version is also super delicious!
Suits: spice lovers; vegans
Options: vegan; gluten free
A spicy, rich Malaysian and potato chicken curry is a staple dish in any Malaysian household or restaurant. For a vegan version, we will make the curry with tofu, eggplant and potatoes. If you have the curry powder on hand it’s actually quite a simple dish to make. We’ll make the curry powder in the class as it might be hard to come by in some locations.
We’ll also learn to make a flakey and buttery roti canai to soak up all that delicious curry sauce.
The detailed ingredients list will be provided with your booking confirmation
Harder to find ingredients include: galangal, lemongrass, dried whole chillies and Malaysian Curry powder* but I will provide alternatives for these items.
*If you are unable to find Malaysian curry powder, we can make our own curry powder using spices like coriander, cumin, cloves, star anise, fennel seeds, cinnamon, turmeric and cardamon
Other ingredients: chicken, potatoes, coconut milk, onion, garlic, ginger, flour, butter and oil.
For the vegan version – tofu puffs (or firm tofu), eggplant/aubergine, white cabbage, green beans
NEXT CLASS – UK/EUROPE
Sun 14th Mar, 4pm GMT / 5pm CET
£18 or €20 per household, 90min class
Please register your interest in this class below. The class will open for bookings when 4 participants have pre-registered.