25g MA’s Colombo Chicken Curry Paste
200ml MA’s Coconut Milk
1 tbsl oil
2 onions, sliced
½ bag mushrooms, sliced
500g godama rotti, chopped (or frozen precut available in supermarkets).
150g cabbage, shredded
100g carrot, grated
2 green onions, chopped
1 tsp MA’s Whole Pepper, crushed
Heat curry paste and coconut milk in a pan and put aside.
Heat oil in a pan and add onions.
Add mushrooms and sauté for 2 minutes.
Add cabbage, carrot and egg and mix until egg is cooked.
Add half the curry sauce and all the godamba and cook until heated through.
Serve hot with extra curry sauce on the side.