Herbs & Spices
Curry Chicken & Roti Jala
Glutinous Rice Balls
Red Velvet Cupcakes
Indonesian Pinch Cake
Coconut and Rose Ladoo
Koepoe Koepoe Fruit Soda
Delicious Curry Chicken With A Side of Roti Jala
Yields 4 portions
1 cup flour
1 cup coconut milk
½ cup water
a pinch of salt
¼ teaspoon Koepoe Koepoe turmeric powder
½ tablespoon cooking oil/ghee
1 whole Chicken, chopped into serving size
3 Potatoes, peeled and quartered
1 cup Coconut Milk
3 cups Water
4 tbsp Koepoe Koepoe Curry Seasoning
1 tbsp Koepoe Koepoe Chili Powder or to taste
½ tsp Koepoe Koepoe Cinnamon Powder
5 cardamom pods
4 Shallot, peeled and chopped
5 cloves Garlic, peeled and chopped
8-10 Curry Leaves
2-3 tbsp Cooking Oil
½ teaspoon Koepoe Koepoe White Pepper Powder or to taste
Salt to taste
Mix all the ingredients for roti jala until well blended.
Heat up a non-stick pan and pour batter into mould. Swirl the mould to make lacy pancake and cook until set.
Mix Koepoe Koepoe curry seasoning and Koepoe Koepoe Chilli Powder with 4-5 tablespoons of water to form a smooth paste.
In a large pot, heat the oil over medium high heat. Saute the shallots, garlic, Koepoe Koepoe Cinnamon Powder, cardamom pods, curry leaves and curry paste until fragrant.
Add in the chicken and keep stirring for 5 minutes.
Add in water and bring to boil. Then add in potatoes and let it simmer for about 10 minutes on low heat with cover.
Season with salt and Koepoe Koepoe white pepper powder. Add in coconut milk and bring to a slow boil and remove from heat immediately. Do not bring to rolling boil or the coconut milk will separate.
Garnish with chopped chili and fried shallots if desired.
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Products Featured In This Recipe
White Pepper Powder
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