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Malaysian chicken curry with flaky flatbreads
Fruit and vegetables
200g/7oz
onion
, roughly chopped
300g/10½oz
potatoes
, cut into chunks approximately 4cm/1½in wide
Tins, packets and jars
230g/8¼oz
plain flour
(ideally a flour with a slightly higher protein content of 10–11g per 100g/3½oz)
200g tin
chopped tomatoes
or 200g/7oz fresh tomatoes, roughly chopped
100ml/3½fl oz
coconut milk
Cooking ingredients
2 tsp
caster sugar
½ tsp
salt
1 tbsp
vegetable oil
¼ tsp
baking powder
about 400ml/14fl oz vegetable
oil
, for kneading, submersion and cooking, plus extra if needed
5 tbsp vegetable
oil
3 tbsp Malaysian meat curry powder (see Recipe Tip)
1 tbsp
salt
1 tbsp
caster sugar
Meat, fish and poultry
6
chicken thighs
, bone in and skin removed
Other
125ml/4fl oz just-boiled water
Back to recipe
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