As much as I love visiting Malaysia and eating the food there as well as here in Sydney, I seldom make it at home. I’ve had this curry recipe for many years now yet I think I’ve made it only a handful of times. The original probably came from a book somewhere, I really don’t recall, but what I do know is that I played around with the ingredients and made it my own.

The last time I made it I included a side of roti jala, a ‘net bread’ usually eaten during Ramadan. I’ve only had it in Malaysian hotels at the breakfast buffet (during Ramadan), when I forgo the western eggs, toast and cereal and plate up delicious curry’s and sambals to start my day. I don’t have the mould to make it properly so I improvised and put the batter into a plastic freezer bag, tied the end and cut a tiny piece off one of the corners. Home-made piping bag really. It’s very easy to make and for those that don’t know, roti jala is just like a crepe net.

malaysian chicken curry with roti jala

serves 4-6

curry :

• 1 kg chicken pieces (with bone)
• 3 tbsp ghee
• 2 potatoes, skin on, cut into 3cm chunks
• 2 tbsp turmeric
• 2 stalks lemongrass, light part only, bruised
• 1 tbsp curry leaves
• 3 x 5mm slices fresh galangal
• 2 tbsp Ayam (Malaysian) curry powder
• 1 tbsp paprika
• 1 1/2 cups chicken stock
• 1 tbsp dark soy sauce
• 1 1/2 cups coconut cream
• 1 tbsp fish sauce
• 4 hard boiled eggs, peeled

grind :

• 1 long red fresh chilli, seeded and chopped
• 5 dried red chillies, seeds shaken out and soaked in hot water for 30 mins, chopped
• 3 cm piece ginger, peeled and chopped
• 5 candle nuts (kemiri)
• 2 large cloves garlic

Heat the ghee in a large saucepan over medium-high heat, add spice paste and fry until fragrant, stirring constantly. Add chicken, potato, galangal and turmeric. Stir 1-2 minutes, then add the stock. Add lemongrass, curry powder and curry leaves. Bring to the boil. Add coconut milk, fish sauce and eggs, Stir to combine and bring the the boil.

Reduce heat to a simmer and cook, semi-covered until potatoes and chicken are done.

Serve with roti jala and steamed rice.

roti jala:

• 1 cup flour
• 1 egg, lightly beaten
• 1 cup coconut milk
• 1/2 cup water
• 1/4 tsp salt
• 1/4 tsp turmeric

Lightly whisk the egg, coconut milk, water, salt and turmeric. Gradually whisk in the flour to achieve a light batter.

Place a non-stick pan over medium-low heat, spray with a little oil. Put batter into a roti jala mould or your makeshift piping bag. Drizzle batter over the pan in a circular motion to form a thin lacy pattern. Cook until set. You don’t need to cook the other side so just turn it onto a plate and fold into quarters.