• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. 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.
  2. 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.
  3. 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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