Chicken Red Curry W/ Roti Canai

Instructions for Chicken Red Curry

1. In a bowl, season chicken with salt, pepper and curry powder. Heat up oil in a sautéing pan and pan-fry seasoned chicken until lightly browned. Set aside.
2. In a food processor, process all the ingredients for the curry paste until smooth. Add a little amount of water if paste is too thick.
3. Cook the curry paste from the same pan where chicken was fried. Cook for at least 3-5 minutes until paste is fragrant. Add the chicken and potatoes and give a quick stir from time to time until chicken and potatoes are fully covered with curry paste. Add the stock and continue cooking until chicken and potatoes are tender and cooked then add kaffir and curry leaves. Bring to a boil and put in a simmering stage until sauce has been reduced. Season the dish according to your taste. Best serve with steaming hot rice or roti canai.

Instructions for Roti Canai

1. In a bowl, combine together egg, butter condensed milk, water, salt and sugar. Stir until salt and sugar are dissolved and all ingredients are well mixed. Set aside.
2. Add the flour and continue mixing until it forms a dough. Knead the dough for at least 10 minutes then cover and rest the kneaded dough for 10-15 minutes. Knead again the rested dough for another 5 minutes then divide the dough into twelve pieces and roll into balls.
3. Cover each ball with softened butter then place in a well oiled or buttered container and leave to rest for 4-5 hours.
4. Flatten each ball until super widely thin, translucent and reach its maximum elasticity. Use a rolling pin for easy handling of dough or do what Malaysians do for their roti canai they flatten the dough with the help of a little amount of oil then they hold the dough using two bare hands then flipped the dough like a pizza. Flip the dough gently for a couple of times until it stretches and spread out until paper thin. Fold the stretched paper thinned dough into square or round and cook until golden brown in a greased skillet. Serve.