Entree: Cocos (Keeling) Islands – Roti Canai with Curry (Layered flatbread served with a fragrant coconut chicken curry)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 2 hrs

Total 3 hrs

Ingredients

For the roti canai:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 1 large egg (50 g)
- 1/4 cup (60 ml) sweetened condensed milk
- 1/2 cup (120 ml) warm water (adjust as needed)
- 3 tbsp (45 ml) vegetable oil or ghee for dough
- Additional oil or ghee for pan-frying

For the chicken curry:
- 1.5 lb (680 g) bone-in chicken thighs, cut into medium pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (150 g), finely sliced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 g) curry powder (Malaysian curry powder if available)
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 2 medium potatoes (340 g), peeled and cut into chunks
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 1 tbsp (15 ml) tamarind concentrate or 1 tbsp (15 ml) lime juice, to taste
- 1 tsp (4 g) salt, or to taste
- 1 tsp (4 g) sugar (optional)
- Fresh cilantro or sliced green chilies for garnish (optional)

Instructions

1. Make the roti dough: in a large bowl combine flour, salt, and sugar. Whisk egg, sweetened condensed milk, warm water, and 3 tbsp (45 ml) oil; pour into dry ingredients and mix until a soft dough forms.
2. Knead on a lightly oiled surface until smooth, about 6–8 minutes. Divide into 8 equal balls, coat lightly with oil, cover, and rest at room temperature for 1–2 hours (or refrigerate overnight then bring to room temperature).
3. To shape roti: oil your hands and a work surface. Flatten one ball and gently stretch and pat until paper-thin, then fold edges into the center to form a square or coil shape; coil-style folding yields flaky layers. Let rest for 10 minutes.
4. Heat a heavy skillet or griddle over medium heat and add a little oil or ghee. Cook each roti until golden and crisp on both sides, 2–3 minutes per side, pressing gently with a spatula. Keep warm under a towel while finishing remaining rotis.
5. Start the curry: heat 2 tbsp (30 ml) oil in a large pot over medium heat. Add sliced onion and sauté until soft and translucent, about 5–7 minutes.
6. Add garlic and ginger; cook 1 minute. Stir in curry powder, turmeric, coriander, and cumin; cook briefly to bloom the spices, about 30 seconds.
7. Add chicken pieces and brown lightly on all sides for 3–4 minutes. Add potatoes, then pour in coconut milk and 1 cup (240 ml) water or stock. Bring to a gentle simmer.
8. Simmer uncovered until chicken and potatoes are tender and sauce has thickened slightly, about 25–30 minutes. Stir occasionally to prevent sticking.
9. Finish with tamarind concentrate or lime juice, salt, and sugar to balance flavors. Adjust seasoning.
10. Serve roti canai hot alongside bowls of chicken curry, garnished with cilantro or sliced chilies if desired.