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 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
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
4garlic,5shallots, 2-inch ginger made into a paste
1 cinnamon
1-star anise
4cardamon
2 cloves
Oil
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
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