Roti and Chicken Curry

Roti Chennai with Curry Toppings

I had chicken curry with roti Chennai today. We cooked a pot of curry chicken early this morning for breakfast. And instead of eating with rice, we had it with roti Chennai. It was roti Chennai in frozen form that we had bought from Foody World over the weekend. Just like frozen bread, we pan toasted the frozen roti and poured the curry chicken onto it when it was still crisp and puffy. In Malaysia, we can get the fresh roti Chennai from almost anywhere but in Vancouver, we have to rely on the imported ones which are frozen.

Curry Chicken on Roti

Nevertheless, I found the Chinese pancake sold in T&T Supermarket to be even better in value as per the weight and also tastier in comparison when toasted. The Chinese pancake uses almost the same ingredients as making the roti Chennai. Therefore, I would prefer them over the imported Roti Prata or Roti Chennai from Singapore, India or Malaysia. For breakfast, I normally have to consume two roti prata in the morning but with the Chinese pancake, I only need one piece of it. The Chinese pancake too needs to be pan toasted but they taste better, crispier and are more flavourful too.