How to Make Roti Canai with Curry

Roti Canai with Curry

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Roti canai with curry is a popular Malaysian dish that combines flaky flatbread with flavorful curry. Here's a step-by-step guide to make both components:

Ingredients

For Roti Canai:

3 cups (375g) all-purpose flour
1 tsp salt
1 tbsp sugar3 tbsp condensed milk
3 tbsp vegetable oil or melted butter
3/4 cup (180ml) water (adjust as needed)
Extra oil or butter (for cooking and resting the dough)
For Curry (e.g., Chicken Curry):
500g chicken (cut into pieces)
2 tbsp vegetable oil
1 large onion (finely chopped)
3 cloves garlic (minced)
1-inch ginger (grated)
2 tbsp curry powder (or a Malaysian curry paste)
1/2 tsp turmeric powder
1 cup (250ml) coconut milk
1 cup (250ml) water or chicken stock
2 potatoes (peeled and cubed)
Salt and sugar to taste
Fresh cilantro for garnish (optional)

Also read

https://nabila-recipes.blogspot.com/2024/12/how-to-make-asam-padeh.html

Instructions

Making Roti Canai:

1. Prepare the Dough:

Mix flour, salt, and sugar in a bowl.
Add condensed milk, oil, and water gradually. Mix until a soft dough forms.
Knead the dough for about 10 minutes until smooth and elastic.

2. Rest the Dough:

Divide the dough into small balls (about 10 pieces).
Coat each ball with a bit of oil and place them in an oiled tray. Cover with a damp cloth.
Let rest for at least 4-6 hours or overnight for best results.

3. Shape the Roti:

On a greased surface, flatten a dough ball and stretch it gently into a thin, translucent sheet.
Fold the sheet into thirds (like folding a letter) and then roll it into a coil. Flatten slightly.

4. Cook the Roti:

Heat a flat pan or skillet over medium heat and grease lightly.
Cook each roti for 2-3 minutes on each side until golden brown and flaky.
Press gently with a spatula for a crispy texture.

Making the Curry:

1. Prepare the Base:

Heat oil in a pot over medium heat. Sauté onions until soft and golden.
Add garlic and ginger, cooking until fragrant.

2. Add Spices:

Stir in curry powder and turmeric. Cook for 1-2 minutes to release the flavors.

3. Cook the Chicken:

Add chicken pieces and coat them well with the spice mixture. Cook for 5 minutes.

4. Simmer:

Pour in coconut milk, water/stock, and add potatoes. Stir well.
Simmer for 20-25 minutes, or until the chicken is tender and the potatoes are cooked through.
Season with salt and sugar to taste.