Ingredients

1 pack Mak Nyonya Instant Chicken Curry Sauce
2 packs Hakka Roti Paratha (10 pcs)
1kg Chicken (cut into pieces)
200g Potato (chopped)
2 cups Water
300mL Coconut Milk

Method

Curry

1. Fry Mak Nyonya Instant Chicken Curry Sauce together with chicken until aromatic.
2. Add in water and potato. Bring to boil then add in coconut milk.
3. Cook until chicken is tender (approximately 20 minutes)

Roti

1. Remove plastic layer from the Roti Paratha and place uncovered side on a pre-heated pan.
2. Remove the second piece of plastic and pan fry product for 1-1½ minutes. Press down gently and turn over.
3. Pan fry for 1-1½ minutes again, until both sides are golden brown.
4. When both sides are ready, remove from the pan. Using both hands, pat product gently by the edges in a clapping motion to make it light and fluffy. 
5. Serve freshly cooked with curry.