Roti Jala dengan Kari Ayam (Classic)
Hidangan tradisional · Malaysian
A traditional Malaysian dish featuring delicate, net-like crepes (Roti Jala) served with a rich and aromatic chicken curry. The crepes are made from a simple batter poured through a special rosette mold or a piping bag to create their signature lacy appearance. The curry is a flavorful blend of coconut milk, spices, and tender chicken.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs500g
- Coconut milk400ml
- Potatoes2 medium
- Onions1 large
- Garlic cloves4
- Ginger1 inch piece
- Turmeric powder1 tsp
- Coriander powder2 tsp
- Cumin powder1 tsp
- Lemongrass1 stalk
- Kaffir lime leaves3
- Red chilies2
- Vegetable oil2 tbsp
- Saltto taste
- Wateras needed
- All-purpose flour200g
- Eggs1
- Coconut milk (for roti)200ml
- Turmeric powder (for roti)1/4 tsp
- Salt (for roti)1/4 tsp
- Vegetable oil (for roti)1 tbsp
- Cilantrofor garnish
Langkah
- 1
Prepare the curry paste: Blend or pound onions, garlic, ginger, turmeric powder, coriander powder, cumin powder, and red chilies until smooth.
- 2
Heat vegetable oil in a pot. Add the curry paste and sauté until fragrant and oil separates.
- 3
Add chicken pieces, bruised lemongrass, and kaffir lime leaves. Stir well and cook until chicken is lightly browned.
- 4
Pour in coconut milk and water. Add potatoes. Bring to a boil, then reduce heat and simmer until chicken and potatoes are tender.
- 5
Season the curry with salt to taste. Simmer for another 5 minutes.
- 6
Prepare the Roti Jala batter: Whisk together flour, egg, coconut milk, turmeric powder, and salt until smooth. Add water if needed to reach a thin, crepe-like consistency.
- 7
Heat a non-stick pan or griddle over medium heat. Lightly grease with oil.
- 8
Pour the batter into a piping bag or a special Roti Jala mold (jala). Drizzle the batter onto the hot pan in a circular, criss-cross pattern to form a net.
- 9
Cook for about 1-2 minutes until the edges lift easily. Fold the Roti Jala in half or into quarters.
- 10
Repeat with the remaining batter, stacking the cooked Roti Jala.
- 11
Serve the hot chicken curry with the folded Roti Jala. Garnish with fresh cilantro.
