Malaysian Roti Jala with Curry Chicken
Lacy crepes served with spicy chicken curry
A classic Malaysian meal featuring intricate net-like crepes paired with a rich and aromatic chicken curry. Ideal for sharing during lunch or dinner.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Roti Jala
For the Chicken Curry
For the Spice Paste
Preparation
Making the Roti Jala Batter
Combine ingredients
In a bowl, whisk together flour, coconut milk, water, eggs, turmeric powder, salt, and vegetable oil until smooth.
Strain batter
Strain the batter to remove any lumps.
Rest batter
Let the batter rest for 20 minutes.
Preparing the Chicken Curry
Make spice paste
Blend cumin seeds, coriander seeds, turmeric powder, and dried red chilies into a thick paste.
Sauté aromatics
Heat oil in a pan. Add onions, garlic, and ginger; sauté until golden.
Cook spices
Stir in the spice paste and curry powder, cooking until aromatic.
Caution: Splattering oil when adding the spice paste. Pro Tip: Marinate chicken with a bit of salt and curry powder for extra flavor before cooking.
Cooking Process
Cooking the Roti Jala
Pour the batter into a squeeze bottle. In a non-stick pan over medium heat, drizzle the batter in a circular motion, creating a laced pattern. Cook until set and then fold the crepe into a triangle.
Making the Chicken Curry
Add the marinated chicken to the spice mixture, cook until the chicken is browned. Add coconut milk, chicken broth, and potatoes; simmer until the chicken is cooked and the potatoes are tender.
Final Adjustments
Season the curry with salt and pepper, adjusting the consistency with water or broth if necessary.
Plating & Serving
Malaysian Roti Jala with Curry Chicken
Malaysian Roti Jala with Curry Chicken
Plating & Serving
Arrange the folded Roti Jala delicately around a bowl of steaming chicken curry, ensuring a balance of colors and textures.