Friday, August 03, 2012
Roti Jala and Curry Chicken
2 cups of all purpose flour
1 tablespoon of turmeric powder
2 1/2 cups of water
1/4 teaspoon salt
Mix all ingredients well.
Use a strainer to get a smooth batter.
In a flat pan, heat pan on low with olive oil using pandan leaf (screwpine) as the brush.
Scoop the roti jala batter using roti jala mold. Roti jala mold has 5 small nozzles at the bottom.
Move the mold slowly in a circular motion to create the pattern as shown in the picture above.
Once cooked, fold on both sides and roll the roti jala out of the pan.
Brush the pan again with pandan leave and olive oil.
Repeat the roti jala.
The ingredients needed for the curry chicken are:
4 pieces chicken thighs
1 cup of hot curry powder
1 large onion
3 medium size of tomatoes
2 green bell peppers
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon clove powder
1 inch fresh ginger
1 tablespoon of dried parsley
1 cup of coconut milk
3 cups of water
1 teaspoon salt
1/2 cup of fried red onion as garnish
In a food processor, blend onion, green pepper and ginger.
In a big pot, add the blended onion, green pepper and ginger.
Add curry powder, cumin, coriander, clove and water.
Add salt and mix well.
Let it boil.
Add chicken and chopped tomato.
Cover the pot and let it cook for 20 minutes.
Lastly, add coconut milk and parsley. Cover and let it cook for another 15 minutes on medium heat.