Roti Jala with Chicken Curry

Serving 4 - 6 pax
Preparation Time 1h
Skill Difficult
Ingredients

For the pandan juice
4 stalks Pandan leaves
100ml Water

For the roti jala
250g Plain flour
150ml Water
100ml Evaporated milk
100ml Coconut milk
4 tbsp CHIEF BRAND cooking oil
1 tsp Salt
1 tsp Turmeric powder
1 Whole egg

For the chicken curry
4 Chicken thigh/drumstick
1 inch Ginger, chopped
4 cloves Garlic, chopped
1 large Yellow onion
1 stalk Curry leaves
3 tbsp Curry powder
1 tbsp Ground coriander
1 tbsp Ground cumin
½ tbsp Chilli powder
1 Tomato, cut into 8 pcs
2 Potatoes, cut into cubes
1 pack 200ml Light coconut cream
Water
Salt to taste

Method

For the pandan juice

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

For the roti jala
Mix all ingredients together with pandan juice and whisk well. Strain mixture to
ensure smooth batter.

  1. Pour mixture into squeeze bottle, and brush pan with cooking oil.
  2. Ensure pan is hot and drizzle mixture in a circular motion to form a lacey crepe.
  3. Remove from pan once mixture is cooked, and roll into rolls. Set aside to cool.

For the chicken curry

  1. In a bowl, add 5 tbsp water to curry powder, ground cumin, ground coriander and
    chilli powder to make the curry paste.
  2. Heat up oil in pot to fry garlic, ginger, onions and curry leaves till fragrant.
  3. Add curry paste into pot and continue to fry till fragrant. Add chicken and
    tomatoes and mix well.
  4. 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.
  5. Serve chicken curry hot as a dip for roti jala.