Chicken curry & Roti jala


  • For Chicken curry
  • 1kg chicken
  • 3 peeled potatoes, cut into wedges
  • 3 ½ tbsp curry powder
  • 18g salt
  • 150 ml water
  • 100 ml coconut milk
  • 3 sprig curry leaves (optional)
  • 3 shallots
  • 2cm ginger
  • 70g red chili
  • 1 lemongrass
  • 3 tablespoons cooking oil
  • For Roti jala
  • 150g all-purpose flour
  • ¼ tsp ground turmeric
  • ¼ tsp salt
  • 125ml coconut milk mixed with 180ml water
  • 1 egg (beaten)


Watch the recipe


Preparation time: 25 minutes

Cooking time: 45 minutes

Serving size: 4-5 pax

Product Recommendation: THERMOS 28cm Ultra Deep Non-stick Frying Pan

Directions for Chicken curry

  1. Marinate the chicken with salt for 3 hours.
  2. Blend ingredients until it becomes a smooth paste.
  3. Heat up a deep pan and add oil. Then saute blended ingredients until aromatic.
  4. Add chicken and followed by the remaining ingredients.
  5. Simmer for half an hour until potatoes are soft.
  6. Garnish with fresh curry leaves and serve alongside roti jala.

Directions for Roti jala

  1. Sift flour and ground turmeric into a large bowl. 
  2. Add all of the ingredients into a bowl and whisk until a smooth batter forms. 
  3. Strain into a jar and leave it aside for 10 minutes. 
  4. Brush a little oil onto a non-stick pan on medium heat. Pour some batter into the roti jala cup until about half full. 
  5. Drizzle the batter in quick circular motions forming a netlike pattern. Cook until set about 1-2 minutes. Remove it onto a plate.
  6. Fold in the sides, and roll up. Serve warm with chicken curry.