Simple roti is an immensely popular bread all around Asia.

There are many variations. They can be sweet or savoury. You can eat them for breakfast, lunch, or dinner. Being unleavened makes it extremely easy to make as there is no need to wait for it to puff up. In the first part of the video, I demonstrate how to make the roti, in the second part I will show you how to make a delicious Malaysian chicken curry to go along with the roti.

The roti can be filled with various fillings like herbs, vegetables and spices. I kept them plain with just egg for this recipe as I served them alongside the curry which is extremely flavourful and does not require any more spices. In fact it is quite nice to eat such a curry with a simple plain roti on the side.

If you are going to make the roti as well as the curry, then make the dough, place it in the fridge to rest and whilst it is resting make the curry. When the curry is ready finish the roti and have yourself a nice meal ?

Watch the video down below for detailed instructions.

Ingredients

Roti:

150g (3.5oz) strong white bread flour

3g (0.1oz) salt

3g (0.1oz) sugar

1 whole egg, approximately 50g (1.75oz)

45g (1.6oz) milk *you want a total weight of 95g (3.35oz) between the milk and egg. First weigh the egg and then add enough milk to make up the difference.

4 whole eggs for frying

Salt & pepper to season

Oil

Curry:

For the curry powder –

5g (0.2oz) ground turmeric

1g (0.03oz) ground cloves

2g (0.07oz) ground black pepper

5g (0.2oz) ground cumin

10g (0.4oz) ground coriander

5g (0.2oz) cinnamon

2g (0.07oz) ground star anise

Chilli powder to your taste *Mix all these ingredients to make the curry powder. Set aside.

For the curry paste –

160g (5.6oz) peeled & diced shallots

40g (1.4oz) peeled garlic

40g (1.4oz) peeled ginger

100g (3.5oz) cashew nuts

20g (0.7oz) soy sauce

20g (0.7oz) oil

2 teaspoons of the curry powder from above *Blend all these ingredients in a food processor to make the curry paste.

For the chicken –

600g (1.3lb) chicken drumsticks

20g (0.7oz) soy sauce

The rest of the curry powder *Mix well to marinade the chicken. This can be done a day ahead of time for more flavour, but a quick marinade works perfectly well too.

To cook the curry –

20g (0.7oz) oil

2 lime leaves, sliced

2 small branches worth of curry leaves, picked

3g (0.1oz) salt

400g (14oz) diced, peeled potatoes

150g (5.3oz) coconut milk to finish

Coriander leaves to serve

Method

To make the roti:

1. In a bowl combine the egg, milk, salt, sugar and mix well. Add the flour and mix to a dough.
2. Knead for 5 minutes.
3. Divide in 4 equal pieces and shape into balls. Place on a greased plate. Brush with oil all over, cover with cling film and place in the fridge to rest for at least 1 hour or up to 24 hours. *Now is the time to make the curry if you decide to do so.
4. Using oil stretch the dough out on your table until it becomes translucent.
5. Lay the dough in your pre heated (medium – high heat) pan and pour over one of the eggs. Season with salt & pepper. Fold it up into a parcel. Flip every 30 seconds. Cook until golden brown all over.

Enjoy whilst fresh!

To make the curry:

1. In a pan heat up the oil and cook the curry paste on medium heat for around 5 minutes or until thickened and nicely fragrant. Stir it with a metal spoon because it might tend to stick to the pan.
2. Add the lime leaves, curry leaves, salt, potatoes, and chicken drumsticks.
3. Add enough water to almost cover the chicken. Bring up to a simmer.
4. Cook for around 1 hour or until the chicken comes off the bone with no effort. Stir the curry occasionally with a metal spoon as it may start sticking to the bottom of the pan a little bit.
5. Add the coconut milk and adjust the seasoning if need be. Serve the curry garnished with fresh coriander leaves.