Ingredients

  • Yields 6 Rotis
  • roti jala batter:

    2 eggs

  • 115 g tapioca flour

  • 115 g rice flour

  • 230 ml coconut milk

  • ½ tsp turmeric powder

  • 1 tsp salt

  • 4 tbsp vegetable oil

     

  • chicken curry:

    blend together until smooth (1 large onion, 2 large garlic cloves, 2-inch ginger)

  • 4 tbsp vegetable oil

  • ½ chicken cut into small pieces (10 to 12 pieces)

  • 1 handful curry leaves

  • 1 cinnamon stick

  • 4 pcs cloves

  • 6 pcs green cardamoms

  • 1 pc star anise

  • 1 carrot cut into cubes

  • 1 potato cut into cubes

  • 3 heaping tbsp curry powder 

  • 1 tbsp salt

  • 1 tsp sugar 

  • 1 tbsp soy sauce/ liquid aminos 

  • 150 ml coconut cream  

  • 400 ml water

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Recipe Courtesy of
Ili Sulaiman

Roti Jala and Chicken Curry

Roti Jala, a tasty curry-spiced net-like crepe, is a must-have in the family during Ramadan meals of Iftar and Sahur. Now, this one’s a gluten-free version that uses liquid aminos in place of soy sauce. In all under half an hour, make this perfectly paired spicy curry to satisfy your Malaysian taste buds.
  • Medium
  • 15 min
  • 10 min
  • 10 min
  • 2 steps
  • 25 Ingredients
  • Medium
  • 2 steps
  • 25 Ingredients
  • 15 min
  • 10 min
  • 10 min

Instructions

  1. Preparing the Chicken Curry

    • In a blender, blend together garlic, onion and ginger into a fine paste.
    • In a large pot, add in some oil and stir fry the curry leaves, cinnamon stick, cloves, cardamoms and star anise for about 30 seconds until fragrant.
    • Add in the blended items.
    • Continue to cook for 2 –3 minutes until blendeditems have caramelized slightly.
    • Add in curry powder into the pot and mix well.
    • Season with some salt and cook for 1 minute. Add some water if too dry
    • Once the oil turns red, add in the chicken and fold in gently. Cook for 2 to 3 minutes. Coating the chicken with the spices.
    • Add in remaining water, coconut cream, carrots and potatoes along with the sugar and light soy sauce.
    • Bring it to a simmer and cook for another 10 –15 minutes until potatoes and chicken are thoroughly cooked through.


  2. Preparing the roti jala

    • In a large bowl, add in rice flour, eggs, turmeric powder, salt and coconut milk. Mix well.
    • Add mixture into a bottle with a cap that has holes in it. Or a roti jala cup.
    • Heat up a non-stick pan and brush pan with oil.
    • Pour the pancake mixture into the pan while making circular motions.
    • Once cooked, remove and roll into spring roll shapes.
    • Repeat with remaining batter.

    If you do not have a bottle with a nozzle, use a plastic bottle and make 4 holes in the cap.



Plate and Serve!

Plate and Serve!

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Ingredients
  • Yields 6 Rotis
  • roti jala batter:

    2 eggs

  • 115 g tapioca flour

  • 115 g rice flour

  • 230 ml coconut milk

  • ½ tsp turmeric powder

  • 1 tsp salt

  • 4 tbsp vegetable oil

     

  • chicken curry:

    blend together until smooth (1 large onion, 2 large garlic cloves, 2-inch ginger)

  • 4 tbsp vegetable oil

  • ½ chicken cut into small pieces (10 to 12 pieces)

  • 1 handful curry leaves

  • 1 cinnamon stick

  • 4 pcs cloves

  • 6 pcs green cardamoms

  • 1 pc star anise

  • 1 carrot cut into cubes

  • 1 potato cut into cubes

  • 3 heaping tbsp curry powder 

  • 1 tbsp salt

  • 1 tsp sugar 

  • 1 tbsp soy sauce/ liquid aminos 

  • 150 ml coconut cream  

  • 400 ml water

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