Roti Jala with Chicken Curry

Method

1. Beat the egg in a bowl, then whisk in the coconut milk, water, turmeric and salt. Add the flour a little at a time, whisking until there are no lumps, and pour the batter through a sieve. It should run off a spoon in a thin, unbroken stream, like single cream; if it is thicker, add water 1 tbsp at a time. Cover and rest it for at least 15 minutes while you make the curry so the lines don't break.

   Add in this stepEgg 1Coconut milk (for the batter) 110 mlWater (for the batter) 110 mlGround turmeric ¼ tspSalt (for the batter) 1 pinchPlain flour 110 g

2. Cut the chicken into 4 cm pieces and the potato into 3 cm chunks (keep the potato in water). Thinly slice the onion and finely chop the garlic and ginger. In a small bowl, stir the curry powder with the water into a thick paste; dry powder burns easily in hot oil.

   Add in this stepMeat curry powder 2 tbspWater (for the curry) 30 ml

3. Heat the oil in a 18 cm pot over medium heat and fry the cinnamon, star anise and curry leaves for 30 seconds until fragrant (curry leaves spit, so stand back). Add the onion, garlic and ginger and cook for 4 min until the onion is soft and lightly golden at the edges.

   Add in this stepVegetable oil (for the curry) 2 tbspCinnamon stick (5 cm) 1Star anise 1Curry leaf sprig 1Onion 1Garlic cloves 3Fresh ginger 10 g

   medium heat

4. Add the curry paste and fry over medium-low heat for 3 min, stirring constantly, until it turns a shade darker and the oil starts to separate at the edges. If it sticks, add 1 tbsp water. Add the chicken and stir for about 2 minutes to coat it until the outside is no longer pink.

   Add in this stepBoneless chicken thighs 300 g

   medium-low heat

5. Add the potato, the rest of the water and half the curry coconut milk. Bring to the boil over medium-high heat, then lower to medium-low heat, leave the lid slightly ajar and simmer for 20 min, stirring now and then, until a skewer slides easily into the potato.

   Add in this stepPotato 150 gWater (for the curry) 170 mlCoconut milk (for the curry) 100 ml

   medium-high heat→medium-low heat

6. Stir in the remaining coconut milk, the sugar and salt and simmer over low heat for 5 min. Keep it at a gentle bubble; hard boiling splits coconut milk. Cut the largest piece of chicken: it should show no pink and the juices should run clear. Taste for salt. Leave plenty of slightly thin gravy, as roti jala soaks it up. Turn off the heat and cover.

   Add in this stepCoconut milk (for the curry) 100 mlSugar 1 tspSalt (for the curry) ¾ tsp

   low heat

7. Heat a 20–22 cm non-stick pan over medium-low heat and wipe it with an oiled paper towel. Stir the batter and fill a roti jala mould or a squeeze bottle with a 2–3 mm tip. Holding it 10 cm above the pan, move quickly in circles, then criss-cross to make a lacy net about 18 cm wide. Cook for about 1 minute, until the top is matte and set and the edges lift. Do not flip it and take it out before the underside browns. Re-oil the pan every 2 or 3 nets; you will make about 10 in 11 min.

   Add in this stepVegetable oil (for the pan) 1 tsp

   medium-low heat

8. While each net is warm, lay it flat, fold it in half and in half again into a triangle, or fold in the sides and roll it up like a spring roll. Stack them under a clean cloth so they stay soft, and serve with the curry poured over or on the side for dipping.