Tuesday, July 8, 2008

Malaysian Chicken Curry Pockets

Many years ago, I used to live near Malaysian dive. The aroma that wafted out was amazing. When I finally entered the restaurant, I was treated to rich flavors; to my very untrained palate it was a sort of cross between Indian food and Thai food. On that first night, I bought a take out curry which was served with a buttery, flaky roti. When I read the Daring Baker Challenge (Danish Braids), I really wanted to make a curried braid in homage to this meal. Instead, I decided to make sort of pasties filled with the curry. For the curry, I used many recipes, but this is the closest to what I did.

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