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.
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