Roti Jala and Chicken Curry

Chicken curry is great, but it’s even better when it’s served with roti jala. Whether they’re formed into rolls or served as triangles, they’ll make for a nice addition to your Merdeka spread. This recipe was first published in Flavours magazine.

Print Recipe
Servings
4servings
Servings
4servings
Print Recipe
Servings
4servings
Servings
4servings
Ingredients
Curry
Roti jala
Servings: servings
Units:
Instructions
To make curry:
  1. Mix the curry powder and water and rub the chicken with the marinade. Heat oil in a wok and add dry spices, onions and lemongrass. Saute till onions are caramelised, then add chicken, chilli powder, ginger and curry leaves. Saute over medium heat for 8 to 10 minutes. Add water and bring to a boil, then add the potatoes halfway through cooking. Once potatoes are tender, season to taste, then add santan sawit and tomatoes and bring to a boil, then remove from heat. Serve hot with roti jala.
To make roti jala:
  1. Mix all ingredients except oil in a big bowl and strain the batter. Add oil and salt and set aside to rest for 30 minutes.
  2. Place a griddle over medium heat and grease with oil. Spoon ladlefuls of batter onto the griddle, forming lacy, circular patterns. When the top is set, remove from griddle and fold into a triangle. Serve immediately with chicken curry.

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