Mandy Yin Malaysian served up a tasty chicken curry with flaky flatbread on Saturday Kitchen.

The ingredients for the flatbreads are: 2 tsp caster sugar, ½ tsp salt, 125ml just-boiled water, 1 tbsp vegetable oil, 230g plain flour (ideally a flour with a slightly higher protein content of 10¬–11g per 100g), ¼ tsp baking powder, about 400ml vegetable oil, for kneading, submersion and cooking, plus extra if needed.

For the Malaysian chicken curry: 5 tbsp vegetable oil, 200g onion, roughly chopped, 3 tbsp Malaysian meat curry powder (or combine 1½ tsp chilli powder, 1 tsp ground coriander, ¾ tbsp finely ground black pepper, 1 tbsp ground turmeric and 1 tsp ground cumin), 6 chicken thighs, bone in and skin removed, 200g tin chopped tomatoes or 200g fresh tomatoes, roughly chopped, 300g potatoes, cut into chunks approximately 4cm wide, 1 tbsp salt, 1 tbsp caster sugar and 100ml coconut milk.

See recipes by Mandy in her book titled: Sambal Shiok: The Malaysian Cookbook available from Amazon now.