Roti Canai

A little spicy and loaded with flavor! This red curry recipe feature tender pieces of chicken and plenty of veggies! Most roti takes two days to make with lots of resting time for the dough (worth it), but this quick version will have you dipping in no time!

INGREDIENTS

CURRY

• 1/2 tbsp minced garlic

• 1 can red curry paste

• 1 can coconut cream

• 3-4 cups chicken stock -or- water

• 1 tbsp sugar

• 1.5 lbs chicken pieces of choice. Bone on recommend but not necessary

• 2 large carrots, peeled and cut on the base

• 1 large russet potato, peeled and cubed

• 1 shallot, finely chopped

• 1/2 white onion, finely chopped

ROTI BREAD

1. 2 cups all-purpose flour

2. 1 tsp salt

3. 2 tbsp melted butter

4. 3/4 cup cold water

5. More butter for frying

DIRECTIONS

CURRY

1. Lightly salt and pepper the chicken pieces

2. Heat pot with 2 tbsp oil. Add in garlic, onion, and shallots. Sauté for 2 minutes

3. Push veggies to the side, add in chicken. Lightly brown the chicken. It does not need to be fully cooked, just a little color on the outside

4. Quickly add the curry paste and stir to coat

5. Add in potatoes and carrots. Stir to coat. Add sugar

6. Add coconut cream and stir

7. Add chicken stock/water. Gently stir until curry paste is fully incorporated

8. Bring to a boil. Lower heat to medium-low to simmer for at least 60 minutes

ROTI

1. Can be done in stand mixer or by hand

2. Whisk together flour and salt

3. Add in melted butter. Stir. Mixture will be crumbly

4. Mix in water using hands. When dough starts to come together, kneed for 8 minutes until elastic and smooth

5. Cover with plastic wrap in an oiled/bowl for 45 minutes

6. Turn dough out onto a floured surface. Divide into 8 parts. Form each part into a ball. Set on a tray covered with damp paper towel to keep from drying out

7. On a buttered surface, roll out one ball as thin as possible. Light butter the dough with hands. Fold dough over itself into a rough square shape

8. Re-roll the dough as thin as possible

9. Heat fryer pan on low heat

10. Melt 1 tsp butter

11. Quickly lay down the stretched dough into the pan

12. Fry for 2 minutes or until golden

13. Lift roti and butter the skillet again. Then flip

14. fry for another 2 minutes

15. Repeat with the reminder dough