Chicken Red Curry W/ Roti Canai
Chicken Red Curry
- 500 grams chicken cut into serving pieces
- 1 teaspoon curry powder
- salt and pepper to taste
- ½ cup cooking oil
- 5 pieces small-sized shallots or red onions
- 5 pieces garlic cloves
- 2 pieces candle nut
- 1 piece thumb-sized turmeric ginger or plain ginger
- 6 pieces fresh red chilis seeded
- 6 pieces dried red chilis soak in water to rehydrate then strain
- 1 stalk lemon grass chopped
- 1 teaspoon each of pan roasted cumin powder, turmeric powder and coriander powder
- 1 – 2 teaspoons sugar
- 1 tablespoon blachan or belacan shrimp paste
- 3-4 pieces medium-sized potatoes peeled and quartered
- 1-1 ½ cup chicken stock or water
- Kaffir lime leaves and curry leaves as needed
- Salt and pepper to taste
- 1 piece whole egg
- ¼ cup melted butter
- 3 tablespoons condensed milk
- 1 ¼ cups water
- 2 teaspoons salt
- 1 tablespoon sugar
- 4 cups MAYA All-Purpose Flour
- soft butter as needed
- cooking oil as needed (for cooking and for kneading)
Instructions for Chicken Red Curry
In a bowl, season chicken with salt, pepper and curry powder. Heat up oil in a sautéing pan and pan-fry seasoned chicken until lightly browned. Set aside.
In a food processor, process all the ingredients for the curry paste until smooth. Add a little amount of water if paste is too thick.
Cook the curry paste from the same pan where chicken was fried. Cook for at least 3-5 minutes until paste is fragrant. Add the chicken and potatoes and give a quick stir from time to time until chicken and potatoes are fully covered with curry paste. Add the stock and continue cooking until chicken and potatoes are tender and cooked, then add kaffir and curry leaves. Bring to a boil then simmer stage until sauce has been reduced. Season the dish to taste. Best serve with steaming hot rice or roti canai.
Instructions for Roti Canai
In a bowl, combine egg, butter, condensed milk, water, salt and sugar. Stir until salt and sugar are dissolved and all ingredients are well mixed. Set aside.
Add the flour and continue mixing until it forms a dough. Knead the dough for at least 10 minutes then cover and rest the kneaded dough for 10-15 minutes. Knead the rested dough again for another 5 minutes, then divide it into twelve pieces and roll into balls.
Cover each ball with softened butter then place in a well-oiled or buttered container and leave to rest for 4-5 hours.
Flatten each ball and spread until its thin, translucent, and at its maximum elasticity. Use a rolling pin for easier handling of the dough. Or you can flatten the dough with the help of a little oil, then hold the dough using two bare and flip it like a pizza. Flip the dough gently a couple of times until it stretches and spreads out until paper thin. Fold the stretched dough into a circle or square and cook until golden brown in a greased skillet. Serve.
Chicken Red Curry Yield: 4-6 servings
Roti Canai Yield: 12 pieces