Roti Jala (Malaysian Lacy Pancakes with Chicken Curry)

Ingredients

• 190g all-purpose flour
• 2 eggs
• 1.5 cups coconut milk
• 0.5 cup water
• 0.5 tsp turmeric
• 0.5 tsp salt
• Oil, for the pan
• 500g chicken thigh, cut into chunks
• 1 onion, sliced
• 3 tbsp curry powder, mixed with a little water into a paste
• 1 cup coconut milk
• 1 cup water
• 1 cinnamon stick
• 2 cloves
• Salt, to taste

Before you cook

• Whisk the flour, eggs, coconut milk, water, turmeric, and salt into a smooth, pourable batter and strain it to remove lumps.
• Mix the curry powder with a splash of water into a thick paste.

Steps

1. Heat 2 tablespoons of oil in a pot over medium heat.
2. Fry the sliced onion for 3 minutes until soft.
3. Add the curry paste and fry for 5 minutes, stirring often, until the oil separates and the paste darkens.
4. Add the chicken and stir to coat in the paste.
5. Add the cup of water, cinnamon, and cloves, and simmer uncovered for 15 minutes.
6. Stir in the cup of coconut milk and simmer for another 5 minutes.
7. Season the curry with salt and keep it warm.
8. Heat a lightly oiled flat pan over medium heat.
9. Dip a roti jala cup or a squeeze bottle into the batter and drizzle it over the pan in overlapping circles to form a lacy net about 20cm across.
10. Cook for 1 minute without flipping until just set.
11. Fold the lacy pancake into quarters and set aside.
12. Repeat with the remaining batter.
13. Serve the folded pancakes alongside the warm curry for dipping.