Roti Jala and Malaysian Curry Chicken Recipe

Photo by Roberta S.
Adapted from rasamalaysia.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rasamalaysia.com

Ingredients

  • 1 3/4

    cup all purpose flour (1/2 lb)

  • 1 1/2

    cup low fat milk

  • 1/2

    cup water

  • 1

    egg

  • 1/2

    teaspoon salt

  • 3/4

    teaspoon turmeric powder

  • 1/2

    tablespoon oil Ghee or butter (to grease the pan)

Directions

Sieve the flour and set aside. In a big bowl, mix all the ingredients well together (except the oil) and strain the batter. Add in 1/2 tablespoon of oil and set aside. Heat up a pan with medium heat and grease it with some butter or ghee. Pour some batter into the mould and transfer the mould to the pan. As the batter flows through the holes of the mould, make circular rounds around the pan to form the netty patterns. After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape. Arrange a few Roti Jala on a serving plate and add some curry chicken on the side and serve immediately. Malaysian Curry Chicken Ingredients: 1 boneless/skinless chicken breast meat (cut into small cubes) 3 tablespoons Instant Meat Curry Paste 3/4 cup water 1 tablespoon coconut milk 1 shallot (diced) 1 tablespoon oil Method: Heat up a small pot and add in the oil. Saute the diced shallots until light brown. Add in the curry paste. When it smells aromatic, add in the chicken meat and do a few quick stirs. Add in the water and let it boil. Lower the heat and simmer the curry for about 10-15 minutes. Add in the coconut milk and serve hot.

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