Remove leftover chicken and potatoes from curry gravy. Peel off chicken meat from bones.

If not enough potatoes, peel, wash and dice some potatoes. Soak in water to remove excess starch.

Heat up curry until comes to a boil

Add the diced potatoes and stir over low heat until curry thickens

Add shredded chicken to potato curry and mix well. Set aside to cool down.

Remove frozen roti paratha (roti canai) from freezer a few at a time as they will soften very fast.

Arrange frozen parathas on a baking tray and cut into halves. Scoop enough curry to cover almost half of the cut pieces.

Lift up one end of the paratha and fold over to cover the curry.

Seal the edges with a fork by pressing them together.

Brush with egg wash.

Poke holes on the puff with a fork.

Bake in preheated oven at 180C until they puff up and turn golden brown.

Best served hot and crispy.