ROTI JALA AND CURRY CHICKEN

INGREDIENTS FOR ROTI JALA 3 cups flour 3 ½ cups of thin coconut milk or diluted canned coconut milk 1 egg¼ cup melted butter 1tsp salt ¾ tsp turmeric powder INSTRUCTIONS Add all the above ingredients to a blender and blend into a smooth batter

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 

  • 1tsp salt 

  • ¾ tsp turmeric powder 

INSTRUCTIONS 

Add all the above ingredients to a blender and blend into a smooth batter

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Strain the batter to get a smoother consistency

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Fill up in squeeze bottle 

  • Heat up a pan and grease it with oil 

  • Pour batter in different strokes

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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 4garlic,5shallots, 2-inch ginger  made into a paste 1 cinnamon1-star anise4cardamon2 clovesOil

INGREDIENTS FOR CURRY CHICKEN 

  • 4garlic,5shallots, 2-inch ginger  made into a paste 

  • 1 cinnamon

  • 1-star anise

  • 4cardamon

  • 2 cloves

  • Oil

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Curry leaves

  • 1 lemongrass

  • 3-4 lemon leaves 

  • 3tbsp meat powder ( I used Baba meat curry powder) 

  • 1tbsp chilli powder ( I used Shilpa's Masala mill everyday masala)

  • 1med size chicken, curry cut 

  • carrots, diced

  • Potatoes, diced 

  • 2-3 cups of thin coconut milk 

  • 1cup 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

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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

Screen Shot 2021-09-18 at 3.03.10 PM.png

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

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Enjoy the Roti  JALA dipped in the curry Chicken

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GOAN CHURMO