Julie Lin served up a tasty Malaysian chicken curry with roti jala and a carrot and potato dal on Saturday Kitchen.<\/p>\n
The ingredients are: 2 dried red chillies, 80ml vegetable oil, 1\u00bd onions, finely chopped, 6 garlic cloves, crushed or finely chopped, 5cm fresh root ginger, peeled and grated, 1 cinnamon stick, 1 star anise, 1 green cardamom pod, 8\u201310 tbsp Malaysian Kari curry powder or garam masala, 400g chicken thighs, skin off and bone out, diced, 2 tbsp ground turmeric, 1 tbsp salt, 4 potatoes, peeled and chopped into chunks, 100ml coconut milk, 2 tomatoes, chopped, 1 stalk curry leaves, 2 tbsp vinegar, 1 tsp sugar and 1 pinch MSG.<\/p>\n
For the roti jala: 200ml full-fat coconut milk, 1 free-range egg, 325g plain flour, 1 tsp ground turmeric, 1 tsp salt, vegetable oil, for frying.<\/p>\n
For the carrot and potato dal: 250g chana dal (split chickpeas), 1 tbsp vegetable oil, 1 onion, finely chopped, 2 shallots, finely chopped, 5cm fresh root ginger, grated, 3 garlic cloves, finely chopped, 2 curry leaf stalks, \u00bd tbsp ground turmeric, 2 dried chilli peppers, 1 tomato, diced, 1 carrot, peeled and diced, 1 potato, peeled and diced, 1 aubergine, chopped into small pieces, 1 lime, juice only, salt and freshly ground black pepper.<\/p>\n