• Prep Time 25 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Roti Jala Batter
  • 200g Anchor Extra Yield Cooking Cream
  • 250g Water
  • 1nos Egg
  • 225g All Purpose Flour
  • a pinch of Salt
  • 2g Turmeric Powder
  • 15g Cooking Oil
  • Chicken Curry
  • 2pcs Whole Chicken Leg, chopped
  • 10g Meat Curry Powder
  • 5g Salt
  • Spice Paste
  • 180g Red Onion
  • 30g Ginger
  • 50g Garlic
  • 3pcs Lemongrass, Crushed
  • 100g Cooking Oil
  • 100g Anchor Unsalted Butter
  • 30g Meat Curry Powder
  • 3pcs Star Anise
  • 1pcs Cinnamon
  • 600g Water
  • 2nos Potato, Cubes
  • 1nos Carrot, Chunks
  • 200g Anchor Extra Yield Cooking Cream
  • To Serve
  • 1 slice Anchor Processed Cheddar Cheese Slices


    To Roti Jala Batter
  1. In a mixing bowl, mix everything until smooth, strain into a squeeze bottle. Set aside until needed.
  2. Lightly spray cooking spray on a non-stick pan, on medium-low heat, swirl roti jala batter and allow to cook until surface is dry, transfer to a plate, fold the roti jala and set aside until serving.
  3. To Prepare Chicken Curry
  4. Marinate cut chicken with curry powder and salt, set aside.
  5. Blend spice paste, heat pot on medium heat. Cook paste with Anchor unsalted butter until fragrant.
  6. Add meat curry powder, star anise, cinnamon and cook for 1 - 2mins, add chicken, potato, carrot and water then bring to boil and let it simmer for 15-20mins or until chicken is cooked and vegetables are tender.
  7. Add Anchor extra yield cooking cream and let it simmer for 2 - 3mins. Pour in a serving bowl and top it with 1 slices of Anchor processed cheddar slice cheese and serve with roti jala. Enjoy!

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