Recipe Description
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.
Recipe Ingredient
- For Curry:
- 60g curry powder
- 3-4tbsp water
- 900g chicken, cut into bite-sized pieces
- 4-5tbsp palm oil
- 1 star anise
- 2 cloves
- 1 cinnamon stick
- 2 large onions, peeled and sliced
- 1stalk lemongrass, bruised
- 1tsp chilli powder
- 2tsp coriander powder, heaped
- 1tsp turmeric powder
- 2tbsp ground ginger
- 2stalks curry leaves
- 600ml water, or more to taste
- 2 potatoes, cut into wedges
- salt, to taste
- 1tbsp sugar
- 200ml santan sawit, thick
- 2 tomatoes, cut into wedges
- Roti jala:
- 250g plain flour, sifted
- 450ml water
- 100ml santan sawit
- 3 eggs
- 1/4tsp turmeric powder
- 1tbsp palm oil
- 1/2tsp salt
- extra palm oil, for greasing pan
Instructions
- To make curry: 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: 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.
- 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.
What is Santan Sawit
Hi Shabnam, Santan Sawit refers to palm milk, milk expressed from palm fruits. You may also substitute this with coconut milk. Happy Cooking!