Saturday, June 18, 2016

Curry Chicken & Roti Jala

Ooh such a nice cooling weather these couple of days. This is such a perfect weather to enjoy a  hearty bowl of spicy curry chicken! My two kids, 9 and 6 years old, love curry chicken but they usually 'attack' the curry gravy and potatoes more than the chicken meat. ^0^'''' I've adjusted the spiciness level which the kids can tolerate and yet not too mellow for the adults. Enjoy! 

Curry Chicken
  • 5 whole chicken leg, chopped into half pieces
  • 4 potatoes, peeled & cut into big chunks
  • 100ml coconut milk
  • 150ml evaporated milk
  • 650ml water
  • 5 tbsp meat curry powder
  • 1 tbsp chilli powder
  • 15 leaf of curry leaves
  • 6 shallots
  • 6 cloves garlic
  • 1 stalk lemongrass, bruised
  • 3 tbsp rice bran oil
  • salt & sugar to taste

  1. Grind shallot and garlic into paste.
  2. Mix curry powder and chilli powder with 4 tbsp water to form a smooth paste.
  3. Heat oil in a deep pot. Fry garlic and shallot paste, curry leaves, lemongrass and curry paste till fragrant.
  4. Add in chicken pieces and sear them for 5 mins.
  5. Add in water and bring to boil. Add in potatoes and mix well. Cover the pot with lid and let it simmer for 15 mins under low heat.
  6. Add in salt & sugar to taste. Stir in coconut milk and evaporated milk and bring to boil. Adjust taste accordingly. Turn off heat. Leave to cool down for 10mins before serving.
Recipe ref : Annielicious Food

This is my first time cooking and eating Roti Jala (Net Crepes)!  The batter is consisted a simple mixture of eggs, coconut milk, flour, turmeric powder. Then it is poured into a roti jala mould (I used a simple piping tube bought from Daiso), drizzled in circular patterns onto a heated pan. It cooked very quickly! Thereby it is loosely folded to form a netlike crepes! These beautiful lacy crepes just perfect for mopping up the curry gravy!

Roti Jala
  • 140gm plain flour
  • 1 large egg
  • 300ml water (+/-)
  • 100ml coconut milk
  • 1/2 tsp turmeric powder
  • 1/2 tbsp cooking oil
  • 1/2 tsp salt

  1. Place all ingredients in a mixing and whisk well to incorporate.
  2. Heat up a non-stick pan (no oil is needed) over low heat. Fill a container with batter, attached with a piping tip. Pipe out the batter over the pan in a circular motion to make the crepe.
  3. Cook the crepe on one side only, until the crepe is set. Fold crepe into quarter and remove from pan. Repeat the process till batter are used up.
  4. Serve roti jala with curry chicken.
Recipe ref : Annielicous Food

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