Roti Jala with Chicken Curry
Level
moderate
Cooking
5 min
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 | 1⁄4 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 | 1⁄2 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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