Roti Jala with Creamy Spiced Chicken Filling
15 mins
4-5 SERVINGS
INGREDIENTS
Chicken- Chicken Thigh
- 1 cup all-purpose flour
- 1 egg
- 1 cup coconut milk
- ½ cup water
- ½ tsp salt
- ½ tsp turmeric powder
- 1 tbsp cooking oil
- 200g Sadia Chicken Thigh (boneless, diced)
- 1 cup coconut milk
- 1 lemongrass stalk (bruised)
- 2 kaffir lime leaves
- ½ tsp turmeric powder
- 1 tbsp chili paste
- 1 tbsp oil
- Salt & sugar to taste
METHOD
- Make the Roti Jala: Blend all crepe ingredients until smooth. Using a Roti Jala mold, drizzle batter onto a non-stick pan to create a lacy pattern. Cook for 1 minute, then remove. Repeat for all.
- Prepare the filling: Heat oil, add chili paste and turmeric powder. Sauté until fragrant.
- Add diced chicken, lemongrass, kaffir lime leaves, and coconut milk. Simmer until chicken is tender and sauce thickens. Season with salt and sugar.
- Place a spoonful of the filling onto each roti jala and roll it up.
- Serve warm with spicy sambal or pickled cucumbers.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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