Crispy Roti Jala Cups with Coconut Curry Chicken Salad

Method

1. Beat the egg in a bowl, whisk in the coconut milk, water, turmeric and salt, then add the flour a little at a time until smooth and strain. Aim for slightly thicker than the classic batter, like pouring cream, so the baked cups hold firm. Let it rest while the chicken poaches.

   Add in this stepEgg 1Coconut milk 90 mlWater (for the batter) 60 mlGround turmeric ¼ tspSalt (for the batter) 1 pinchPlain flour 90 g

2. Put the chicken breast and salt in a 18 cm pot and add cold water to cover. Heat over medium-high heat until bubbles appear at the edge, then immediately turn to low heat, cover and cook for 14 min. When the thickest part reaches 74 °C or shows no pink when cut, lift it out, cool and shred with two forks. Gentle heat keeps it juicy.

   Add in this stepChicken breast 240 gSalt (for poaching) ½ tsp

   medium-high heat→low heat

3. Preheat the oven to 190 °C for 10 min. Brush the inside of 12 muffin-tin holes thinly with oil.

   Add in this stepVegetable oil (for pan, tin and brushing) 0.9 tsp

   oven

4. Heat a non-stick pan over medium-low heat and wipe it with an oiled paper towel. Fill a squeeze bottle with the batter and draw dense circles and crossing lines about 12 cm wide. As soon as the top sets (about 40 seconds), lift it out without flipping; it will finish in the oven, so take it out before it colours. Make 6 nets in 7 min.

   Add in this stepVegetable oil (for pan, tin and brushing) 0.9 tsp

   medium-low heat

5. Gently press each net into a muffin hole, letting the edges ruffle up. Brush with the remaining oil and bake in the oven at 190 °C for 10 min, until golden and crisp. Leave in the tin for 5 minutes; they firm up as they cool.

   Add in this stepVegetable oil (for pan, tin and brushing) 1¼ tsp

   oven

6. Toast the coconut in a dry pan over medium-low heat for 2 min, stirring, until golden, then tip it straight onto a plate; left in the pan it burns quickly.

   Add in this stepDesiccated coconut, unsweetened 2 tbsp

   medium-low heat

7. Mix the yoghurt, mayonnaise, curry powder, lime juice and honey in a bowl. Scrape the seeds from the cucumber and cut it into 5 mm dice, finely chop the red onion and chilli, then fold everything in with the shredded chicken and half the coriander. Taste and add a little salt if needed.

   Add in this stepGreek yoghurt 4 tbspMayonnaise 2 tbspCurry powder 1 tspLime ½Honey 1 tspCucumber 80 gRed onion 30 gRed chilli ½Coriander leaves 1 tbsp

8. Just before serving, fill each cup with salad and top with the toasted coconut and remaining coriander. Filled too early, the cups go soft, so keep them apart until the last minute.

   Add in this stepCoriander leaves 1 tbsp