Roti Jala with Chicken Curry
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Roti Jala with Chicken Curry

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Level

moderate

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Cooking

5 min

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Preparation

60 min

Ingredients

Servings

4
For the pandan juice
Pandan Leaves
4
Water
100 ml
For the roti jala
Plain Flour
250 g
Water
150 ml
Evaporated milk
100 ml
Coconut milk
100 ml
Cooking Oil
14 cup
Salt
1 tsp
Turmeric Powder
1 tsp
Egg
1
For the chicken curry
Chicken Thigh/Drumstick
4
Ginger
chopped
1 inch
Garlic
chopped
4 cloves
Yellow Onion
1
Curry Leaves
1 stalk
Curry Powder
3 tbsp
Ground Coriander
1 tbsp
Ground Cumin
1 tbsp
Chilli Powder
12 tbsp
Tomato
cut into 8 pcs
1
Potatoes
cut into cubes
2
Light Coconut Cream
1 package
Salt
to taste
Water

How to cook

Prepare the pandan juice

  • Mix pandan leaves with 100ml water, blend and strain to make pandan juice.

Prepare the roti jala

  • Mix all ingredients together with pandan juice and whisk well. Strain mixture to ensure smooth batter.
  • Pour mixture into squeeze bottle, and brush pan with cooking oil.
  • Ensure pan is hot and drizzle mixture in a circular motion to form a lacey crepe.
  • Remove from pan once mixture is cooked, and roll into rolls. Set aside to cool.

Prepare the chicken curry

  • In a bowl, add 5 tbsp water to curry powder, ground cumin, ground coriander and chilli powder to make the curry paste.
  • Heat up oil in pot to fry garlic, ginger, onions and curry leaves till fragrant.
  • Add curry paste into pot and continue to fry till fragrant. Add chicken and tomatoes and mix well.
  • Add 150ml-200ml water according to desired consistency and coconut cream along with potatoes.
  • Allow to simmer on low heat until chicken and potatoes are tender. Season with salt to taste before serving.
  • Serve chicken curry hot as a dip for the roti jala.
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