stir-fried roti with chicken curry
roti canai goreng
Lunch is leftover Nyonya-style chicken curry from the day before. Rather than simply re-heat and serve with rice, I shred the chicken meat and stir-fry with crispy fluffy roti, to create a dish based on the Sri Lankan kottu roti, which we ate in a mamak cafe in Malaysia. It’s a fairly rich dish and I add chillies for a bit more kick and a squeeze of lime to balance the flavours.
1 tablespoon peanut oil
1 garlic clove, sliced
1 sprig of curry leaves
4 roti canai or paratha, chopped roughly
2 chicken pieces, shredded (left-over Noynya-style chicken curry)
2 tablespoons gravy from curry
1 dried chili, soaked and chopped
salt to taste
Heat the oil in a wok or saucepan and fry garlic until it is just beginning to turn golden. Immediately add the curry leaves and toss until fragrant.
Next add the shredded chicken, chopped roti and curry gravy. Toss everything until the gravy has been absorbed by the roti and become crispy again.
Mix in the chopped chillies. You can use fresh chillies if you wish. Season with salt and serve with wedges of lime.
cooking time: 10 mins