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Roti Jala with Chicken Curry

 

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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