How can I store leftovers?

Store the chicken curry in an airtight container in the refrigerator for up to 3 days. Roti Jala is best fresh but can be refrigerated for 1 day.

Can I make Roti Jala without a special funnel?

Yes, you can use a squeeze bottle or make a DIY funnel with a disposable piping bag by cutting a small hole.

Is there a substitute for coconut milk?

You can use cashew milk or almond milk, but note that it may alter the flavor slightly.

Could this dish be made vegetarian?

Yes, replace chicken with tofu or a selection of vegetables like potatoes, carrots, and peas.

Can I freeze the curry?

Yes, the chicken curry freezes well for up to a month in a suitable container.

Spiced Malaysian Open-Faced Roti Jala with Chicken Curry

Name: Spiced Malaysian Open-Faced Roti Jala with Chicken Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g chicken thighs; 2 tbsp vegetable oil; 1 large onion; 3 cloves garlic; 1-inch ginger; 2 tbsp curry powder; 1 tsp cumin powder; 400ml coconut milk; 1 cup chicken broth; 2 tbsp tomato paste; Salt and pepper; 1 cup all-purpose flour; 1/4 tsp salt; 1 large egg; 1 cup coconut milk; 1/2 cup water; 1 tsp turmeric powder; Vegetable oil; Fresh cilantro leaves; Sliced red chili

A vibrant and flavorful Malaysian dish

This dish brings together the delicate textures of lace-like Roti Jala with the rich, aromatic flavors of spicy chicken curry, offering a culinary journey to the streets of Malaysia.

1 h 45 min
4
Intermediate

Ingredients

For the Chicken Curry

500g chicken thighs

cut into bite-sized pieces

2 tbsp vegetable oil

1 large onion

finely chopped

3 cloves garlic

minced

1-inch ginger

grated

2 tbsp curry powder

1 tsp cumin powder

400ml coconut milk

1 cup chicken broth

2 tbsp tomato paste

Salt and pepper

to taste

For the Roti Jala

1 cup all-purpose flour

1/4 tsp salt

1 large egg

beaten

1 cup coconut milk

1/2 cup water

1 tsp turmeric powder

Vegetable oil

for brushing

For the Garnish

Fresh cilantro leaves

Sliced red chili

Preparation

Marinating the Chicken

Season chicken

Season chicken with salt, pepper, and 1 tbsp of the curry powder.

Marinate

Let marinate in the refrigerator for at least 30 minutes.

Rest

Bring back to room temperature before cooking.

Preparing the Roti Jala Batter

Combine dry ingredients

Sift flour into a mixing bowl, add salt and turmeric powder.

Whisk wet ingredients

Gradually whisk in the beaten egg, coconut milk, and water.

Test the consistency with a spoon—if it coats thinly, it’s ready.

Strain batter

Strain to remove lumps for a smooth batter consistency.

Ensure the batter is not too thick; it should be easily pourable to create the lace effect.

Cooking Process

Cooking the Chicken Curry

In a large pot, heat oil, sauté onion, garlic, and ginger until fragrant, then add chicken. Stir in remaining curry powder, cumin, coconut milk, chicken broth, and tomato paste. Simmer until chicken is cooked.

Making the Roti Jala

Heat a non-stick pan, brush with oil. Use a Roti Jala funnel to create lace patterns on the pan, cook until set.

Final Assembly

Serve curry in shallow bowls, garnish with cilantro and red chili, accompanied by Roti Jala.

Plating & Serving