Overnight-Rested Roti Canai with Malaysian Chicken Curry (Kari Ayam)

Method

1. Mix the flour, salt and sugar in a bowl. In another bowl, whisk the egg, condensed milk and lukewarm water, pour it in gradually and bring it into a dough. Knead on the worktop for 10 min until smooth and springy. The egg makes the dough softer and gives a richer flavour once cooked.

   Add in this stepPlain flour 200 gSalt ½ tspSugar 2 tspEgg (beaten, then measured) ½Sweetened condensed milk 2 tspLukewarm water 95 ml

2. Knead part of the ghee into the dough for 2 more minutes until fully absorbed. Divide into 4 pieces, roll into smooth balls, coat them well in the oil in a container, cover and refrigerate for 8 h. Before cooking, leave them at room temperature for 1 h to soften again; cold dough tears when stretched.

   Add in this stepGhee 0.6 tbspVegetable oil (for coating and frying) 3 tbsp

3. Make the curry paste: roughly chop the shallots, garlic and ginger and blend them with the curry powder, chilli powder and 3–4 tablespoons of water until smooth. Add a little more water if the blender struggles.

   Add in this stepShallots 5Garlic cloves 3Fresh ginger 15 gMeat curry powder 2 tbspKashmiri chilli powder 1 tsp

4. Heat the curry oil in a 20 cm pot on medium heat and fry the star anise, cinnamon, curry leaves and lemongrass (bashed with the back of a knife) for 1 min until fragrant. Add the paste, turn down to medium-low heat and fry for 8 min, stirring often. When it darkens and the oil separates at the edges (pecah minyak, the Malay cooks call it), the raw spice taste has gone.

   Add in this stepVegetable oil (for the curry) 2½ tbspStar anise 1Cinnamon stick (5 cm) 1Curry leaves 10Lemongrass stalks 1

   medium heat→medium-low heat

5. Add the chicken and turn it in the paste on medium-high heat for 5 min until coated and sealed on the outside.

   Add in this stepBone-in chicken thighs, cut into pieces 400 g

   medium-high heat

6. Add the curry water, the potatoes cut into quarters and the salt. When it boils, turn down to medium-low heat, cover and simmer for 22 min. When the chicken is cooked to the bone and the potatoes are tender, add the coconut milk and simmer uncovered for 5 min more. The chicken is done when the thickest piece shows no pink and the juices run clear.

   Add in this stepWater (for the curry) 350 mlSmall potatoes 1Coconut milk 150 mlSalt (for the curry) ¾ tsp

   medium-low heat

7. Oil the worktop, flatten a ball and pull the edges out with your fingertips until paper-thin. Once you're confident, try the mamak way: hold one edge and flip the dough over the worktop to stretch it. Brush with ghee and fold the edges into the centre to make a square.

   Add in this stepGhee 1½ tbsp

8. Heat a pan on medium-high heat, add a little oil and ghee and lay in a roti. Cook for 1 min 30 sec until crisp brown spots appear, then flip and cook the other side for the same time. Clap each roti between your hands to open the layers and serve with the hot chicken curry.

   Add in this stepVegetable oil (for coating and frying) 2 tbspGhee 0.9 tbsp

   medium-high heat