Image Source: http://kellysiewcooks.com/2013/03/18/roti-jala-with-vegetable-curry
Ingredients – Roti Jala
- 150 gm plain flour, sifted
- 2 eggs
- 2 cups of cold water
- 5 pandan leaves (2 for shredding, 3 to tie into a knot and use for brushing oil)
- 2 tbsp olive oil
- ½ tsp salt
Ingredients – Chicken Curry
- 4 chicken thighs, cut into smaller pieces
- 3 medium-sized potatoes, cut
- 3 medium-sized carrots, cut
- 3 large tomatoes, cut into wedges
- 1 large onion, chopped
- 2 tbsp curry powder
- 1 tsp coriander powder
- 1 cup water
- 1 tbsp fresh coconut milk
- 2 ½ cups good quality chicken stock
- 1 teaspoon light soya sauce
- 3 tbsp olive oil
- 2 tsp brown sugar
- 1 teaspoon salf
- ½ tsp pepper
- Handful of curry leaves
- Handful of fresh coriander leaves
Method – Roti Jala
1. Combine flour, eggs, salt and water in a bowl and mix into a smooth batter. Pour mixture through a strainer to remove grit.
2. Using the knotted pandan leaves, brush some oil onto a heated non-stick pan.
3. To create the “lace” pattern, you will need a special utensil. Pour the mixture into the utensil while moving it over the pan in a swift circular motion, allowing the mixture to flow out until it forms a lace-like design.
Note: it’s important to move your hands in a consistent manner to get the desired effect.
4. Fry the roti jala on both sides until crispy.
Method – Chicken Curry
1. Rub chicken with curry powder, and set aside for 10 minutes.
2. In a heated pan, add 1 tablespoon of olive oil and sauté the onions for 2 minutes. Add the carrots and potatoes, and sauté until they turn a light shade of golden brown. Set aside.
3. In the same pan, pour in the remainder of oil and fry the curry leaves and curry-seasoned chicken for about 10 minutes.
4. Throw in the vegetables and pour in water and chicken stock. Next, add salt and pepper, coriander powder, sugar, light soya sauce, and simmer at low heat for about 25 minutes, or until curry is cooked.
5. Add the tomatoes and coconut milk, and let it simmer for 5 minutres.
Remove dish from heat. Garnish with coriander leaves and serve.
TIP: Avoid overcooking the coconut milk to ensure a smooth curry texture. If you don’t have the utensil for the roti jala, substitute it with this one: Take a plastic cup and create 5 to 6 holes at the bottom using a toothpick.