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