Malaysian Roti Canai with Coconut Milk Chicken Curry (Ayam Masak Merah) – A Cinematic Food Journey

Allergens

Wheat (for Roti Canai)

Ingredients

• Roti Canai
• 2 cups all
• purpose flour
• 1/2 cup water
• 1/4 cup oil
• 1/2 tsp salt
• 1/2 tsp sugar Coconut Milk Chicken Curry (Ayam Masak Merah)
• 1 lb chicken, boneless and skinless
• 1 can coconut milk (13.5 oz)
• 1 cup water
• 2 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1
• inch piece ginger, grated
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 tsp white pepper
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander

Instructions

1. Roti Canai Combine flour, water, salt, and sugar in a bowl. Mix until a dough forms. Knead for 10 minutes until smooth. Cover and let rest for 30 minutes. Divide the dough into small balls and roll them out into thin circles. Cook each roti on a hot, oiled pan until golden brown and flaky. Coconut Milk Chicken Curry (Ayam Masak Merah) In a large pot, heat oil and sauté onions, garlic, and ginger until fragrant. Add tomato paste, curry powder, salt, sugar, white pepper, cumin, and coriander. Cook for 1 2 minutes. Stir in coconut milk and water, then add chicken. Bring to a boil, reduce heat, and simmer until chicken is cooked through.

Chef’s Insight

The blend of spices in the curry adds depth and richness, while the roti canai provides a soft, flaky texture that complements the dish perfectly.

Notes

This recipe is suitable for a standard diet and can be easily adapted to include gluten-free or vegetarian options.