Straight from the professional kitchen, delicious recipes for you to try at home.

Curry Chicken Roti Paratha Serves 4


5 pieces Spring Home Roti Paratha

20g Fresh salted butter

50g Curry paste

375ml Coconut milk

250g Chicken meat, cut into cubes

70g Carrots, diced

80g Potatoes, diced

200g Onions, diced

50g Brown sugar

50g Flour

100g Shredded mozzarella cheese

Devondale Original Butter 500g

Size: 12x500g

Product ID: 270900

Spring Home Roti Paratha Plain 5’s 320g

Size: 24x320g

Product ID: 32104

Maeploy Red Curry Paste 400g

Size: 12x400g

Product ID: 67083

Maeploy Coconut Cream 560ml

Size: 24x560ml

Product ID: 24067

Bundaberg Rich Brown Sugar 1kg

Size: 12x1kg

Product ID: 730115


For paratha
In a pre-heated oven, bake frozen Roti at 204°C (400°F) for 10 minutes or until crispy. Set aside.

For chicken curry
1. Melt butter in a frying pan and stir in curry paste, stir fry till fragrant. Add coconut milk and fry till oil seeps out.

2. Add in chicken meat and fry till meat is thoroughly cooked. Add potatoes, carrots, onions and palm sugar. Simmer curry at low heat.

3. Add flour and stir till mixture thickens. Remove from heat.

To assemble
1. Place a piece of roti into a round casserole dish and top with chicken curry. Repeat to form 4 layers ending with a roti as the top layer.

2. Sprinkle roti with mozzarella cheese and bake at 204°C (400°F) for 5 minutes or till cheese melts.

3. Remove from oven, garnish with fried shallots, parsley, olive and chillies and serve.