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Roti Jala with Chicken Curry

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Serving Suggestion: 4 – 6 servings

Roti Jala:

Ingredients:
1 cup                                       Plain flour
1 cup                                       Water
½ cup                                      Coconut milk
2 pcs                                       Eggs
1 tsp                                       Turmeric powder
1 tsp                                       AJI-NO-MOTO®
2 tbsp                                    Cooking oil

Chicken Curry:

Ingredients:
½ cup                                     Cooking oil
4 tbsp                                    Curry meat powder
200 g                                     Chicken meat, cut small
50 g                                        Potato, diced small
1 stalk                                  Curry leaves
1 tbsp                                   Tamarind, mixed with 2 cups of water
½ cup                                    Coconut milk
1 tbsp                                   TUMIX® Chicken Stock
1 tsp                                      Sugar
1 tsp                                      Salt

Ingredient A: finely ground
1 ½ pcs                                     Onion
1 clove                                     Garlic
2 inch                                       Ginger

Ingredient B:
1 pcs                                     Cinnamon
1 pcs                                     Star anise
2 pcs                                     Cardamoms
3 pcs                                     Cloves

Roti Jala:

Method:
1. Mix all ingredients together with AJI-NO-MOTO® until smooth and blend. Sieve the mixture.
2. Use roti jala mould, pour over a pan to form a net.
3. After cooked, fold one end to the middle, fold in the left and the right side to form a square. Roll up to form a cylinder. Repeat the steps for the remaining mixture.
4. Ready to serve with chicken curry.

Chicken Curry:

Method:
1. Sauté ingredients (A) and (B) until fragrant.
2. Put in curry powder and stir fry until soft.
3. Add in chicken meat, potato, curry leaf and tamarind juice. Parboil the potato.
5. Pour in coconut milk and bring to boil. Season with TUMIX® Chicken Stock Seasoning, salt and sugar.

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