Curry Ayam recipe

 This is a rich and heartwarming curry, best soaked up with some hot of the press roti.

   
                                                              Curry Ayam        

3 tablespoons olive or vegetable oil
2 garlic cloves crushed
1 onions chopped
6 dried chillies
1 tablespoon fresh grated ginger
1 teasp paprika
2 teasp cummin
1 tablespoon coriander
1 teasp tumeric
1 cinnamon stick ground
1/2 teasp star anise

Fry all this up then remove from the pan

1 kg of chicken fillets chopped or any sort of chicken pieces you like
Fry up the chicken pieces

Then add the spices back into the pan with the chicken

2 potatoes cut into cubes
Place the potatoes into the pan with chicken and spices with
1 can of coconut milk
1 tablspoon of sugar
1 teasp salt
Cook until sauce thickens and potatoes are cooked.
Serve with Rice.

Maize Roti

2 cups of corn kernels , blend or process
2 teasp cummin
1 teasp salt
1 teasp coriander
1 1/2 cups plain flour
1 tablsp vege oil

Place blended corn salt and spice in a bowl, stir in sifted flour gradually, until mixture forms a soft dough.
Drizzle oil onto dough, mix until no longer sticky.

Knead dough on a floured surface for about 5 minutes or until smooth, cover with cloth, stand for 30 minutes
Divide into 12 pieces, roll each piece into round roti, stand for 10 minutes.
Heat griddle or dry frying pan until very hot, cook roti one at a time until just golden brown on both sides.
Serve with curry.

Enjoy x