Are you craving a taste of Malaysia? Then look no further! This Roti Canai Curry recipe brings the vibrant flavors of Southeast Asia right to your kitchen. This easy recipe is perfect for a quick weeknight dinner or a fun weekend cooking project. Whether you're a seasoned cook or just starting out, this recipe will guide you through creating a truly delicious and satisfying meal – a perfect example of healthy meals made easy. Get ready to impress your family and friends with this homemade cooking masterpiece!
Ingredients:
For the Roti Canai (makes approximately 6):
- 250g plain flour
- 1 tsp salt
- 1 tbsp vegetable oil
- 125ml warm water (approximately)
- 2 tbsp vegetable oil, for cooking
For the Chicken Curry:
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red chili, finely chopped (optional, adjust to your spice preference)
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp coriander powder
- 1 can (400ml) coconut milk
- 1 can (400ml) diced tomatoes
- Salt and pepper to taste
- Fresh coriander leaves, for garnish (optional)
Instructions:
Making the Roti Canai:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Add wet ingredients: Gradually add the warm water and oil, mixing with a fork until a dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add a little more water if needed to achieve the right consistency.
- Rest the dough: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rest for at least 30 minutes.
- Roll and cook: Divide the dough into 6 equal portions. Roll each portion into a thin oval shape. Heat a little oil in a large skillet or griddle over medium-high heat. Cook each roti for 1-2 minutes per side, until lightly browned and cooked through.
Making the Chicken Curry:
- Sauté aromatics: Heat a little oil in a large pan or pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic, ginger, and chili (if using) and cook for another minute until fragrant.
- Bloom spices: Add the curry powder, turmeric, cumin, and coriander powder to the pan. Stir well and cook for 1 minute, until fragrant. This step helps to release the full flavor of the spices.
- Add chicken: Add the chicken to the pan and cook until browned on all sides.
- Simmer: Pour in the coconut milk and diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season: Season with salt and pepper to taste. Garnish with fresh coriander leaves, if desired.
Tips and Variations:
- For a richer flavor, use chicken thighs instead of breasts.
- Feel free to adjust the amount of chili to your preferred level of spiciness.
- You can add other vegetables to the curry, such as potatoes, carrots, or peas.
- For a vegetarian option, substitute the chicken with firm tofu or chickpeas.
- Leftover curry can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This information is a rough estimate and will vary based on specific ingredients and portion sizes.
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This Roti Canai Curry is a fantastic example of delicious dishes that are surprisingly quick to make. It’s a perfect choice for those busy weeknights when you still want a healthy and flavorful meal. Enjoy!