Roti Jala with Chicken Curry

Name: Roti Jala with Chicken Curry
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 4
Cuisine: Malay
Ingredients: 4 Pandan Leaves; 100 ml Water; 250 g Plain Flour; 150 ml Water; 100 ml Evaporated milk; 100 ml Coconut milk; 1/4 cup Cooking Oil; 1 tsp Salt; 1 tsp Turmeric Powder; 1 Egg; 4 Chicken Thigh/Drumstick; 1 inch Ginger; 4 cloves Garlic; 1 Yellow Onion; 1 stalk Curry Leaves; 3 Tbsp Curry Powder; 1 Tbsp Ground Coriander; 1 Tbsp Ground Cumin; 1/2 Tbsp Chilli Powder; 1 Tomato; 2 Potatoes; 1 package Light Coconut Cream; Salt; Water

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Level

moderate

Cooking

5 min

Preparation

60 min

Ingredients

Servings

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.