INGREDIENTS FOR ROTI JALA
- 3 cups flour
- 3 ½ cups of thin coconut milk or diluted canned coconut milk
- 1 egg
- ¼ cup melted butter
- 1 tsp salt
- ¾ tsp turmeric powder
INSTRUCTIONS
- Add all the above ingredients to a blender and blend into a smooth batter.
- Strain the batter to get a smoother consistency.
- Fill up in squeeze bottle.
- Heat up a pan and grease it with oil.
- Pour batter in different strokes.
- Flip sides and cook for a min.
- That’s it.
- Remove from pan onto a plate.
- Fold the Roti Jala into cylindrical shapes and serve.
INGREDIENTS FOR CURRY CHICKEN
- 4 garlic, 5 shallots, 2-inch ginger made into a paste
- 1 cinnamon
- 1 star anise
- 4 cardamon
- 2 cloves
- Oil
- Curry leaves
- 1 lemongrass
- 3-4 lemon leaves
- 3 tbsp meat powder (I used Baba meat curry powder)
- 1 tbsp chilli powder (I used Shilpa’s Masala mill everyday masala)
- 1 med size chicken, curry cut
- Carrots, diced
- Potatoes, diced
- 2-3 cups of thin coconut milk
- 1 cup thick coconut milk
- 1-2 tbsp roasted dedicated coconut (optional)
- Little tamarind
- Salt
INSTRUCTIONS
- Heat oil in a pan.
- Add star anise, cardamon, cloves, cinnamon, curry leaves, lemongrass and lemon leaves.
- Add the ground paste and sauté for few minutes.
- Mix the meat powder and chilli powder with some water.
- Now add this to the pan.
- Fry the masala with little water until oil separates.
- Add the chicken, salt and fry for few minutes.
- Add carrots and potatoes and cover and cook for few minutes.
- Add tamarind and thin coconut milk.
- Cover and simmer until everything is cooked.
- Then add thick coconut milk.
- Add toasted coconut and stir.
- Adjust seasoning and consistency.
- That’s it, your Malaysian chicken curry is ready.
- Enjoy the Roti JALA dipped in the curry Chicken.
