This recipe is best with
Recipe Ingredient
- Roti Jala Batter
- 200g Anchor Extra Yield Cooking Cream
- 250g Water
- 1nos Egg
- 225g All Purpose Flour
- a pinch of Salt
- 2g Turmeric Powder
- 15g Cooking Oil
- Chicken Curry
- 2pcs Whole Chicken Leg, chopped
- 10g Meat Curry Powder
- 5g Salt
- Spice Paste
- 180g Red Onion
- 30g Ginger
- 50g Garlic
- 3pcs Lemongrass, Crushed
- 100g Cooking Oil
- 100g Anchor Unsalted Butter
- 30g Meat Curry Powder
- 3pcs Star Anise
- 1pcs Cinnamon
- 600g Water
- 2nos Potato, Cubes
- 1nos Carrot, Chunks
- 200g Anchor Extra Yield Cooking Cream
- To Serve
- 1 slice Anchor Processed Cheddar Cheese Slices
Instructions
- In a mixing bowl, mix everything until smooth, strain into a squeeze bottle. Set aside until needed.
- Lightly spray cooking spray on a non-stick pan, on medium-low heat, swirl roti jala batter and allow to cook until surface is dry, transfer to a plate, fold the roti jala and set aside until serving.
- Marinate cut chicken with curry powder and salt, set aside.
- Blend spice paste, heat pot on medium heat. Cook paste with Anchor unsalted butter until fragrant.
- Add meat curry powder, star anise, cinnamon and cook for 1 - 2mins, add chicken, potato, carrot and water then bring to boil and let it simmer for 15-20mins or until chicken is cooked and vegetables are tender.
- Add Anchor extra yield cooking cream and let it simmer for 2 - 3mins. Pour in a serving bowl and top it with 1 slices of Anchor processed cheddar slice cheese and serve with roti jala. Enjoy!
To Roti Jala Batter
To Prepare Chicken Curry
