I tested out my flipping skills recently by indulging in the art of thosai making. Rather than grinding the thosai mixture myself, I decided to take a stepwise approach and use a packet of thosai mix.
Flipping thosai is like flipping pancakes right? Easy peasy stuff. but nooo.. flipping thosai isn’t as easy as it seems (for me anyway).
After the 8th attempt, my thosai finally resembles one. Almost anyway.
Now, I have a greater admiration to thosai makers and their flat, round pans!
What’s that in the pink bowl? Surely I haven’t gone out of my mind and serve ice-cream with thosai? Rest assured I didn’t. It was easy chicken curry that I have there. Ar and I are blessed with helpful and great parents/grandma and our fridge has like a year supply of curry pastes. This one was made by AR’s mum.
I would have made some dhal but I was craving for some spicy hot stuff hence the chicken curry.
Easy Chicken Curry (serves 4)
4-6 generous tablespoons of AR’s mum curry paste (obviously it will be your choice of curry paste =) )
1/2 of lite coconut milk
1 cabbage sliced
500 grams of chicken cutlet/breasts diced
1) Saute curry paste till fragrant. Add onions.
2) Cook chicken till through. Add cabbage. Stir and cook for 5 minutes.
3) Add coconut milk. Taste. Season if required.
4) Serve with broken up thosai.