Guide To Prepare Roti Canai Recipe Chicken Curry The Best

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Roti canai, the golden, flaky flatbread, is a staple in Malaysian cuisine. It’s a delightful combination of crispy exterior and soft, pillowy interior, traditionally served with a rich and flavorful chicken curry. This recipe will guide you through creating this hawker stall favorite right in your own kitchen.


Malaysian Chicken Curry  Roti Canai Chicken Curry Recipe  Roti Canai  Curry Sauce  Roti Canai
Malaysian Chicken Curry Roti Canai Chicken Curry Recipe Roti Canai Curry Sauce Roti Canai

For the Roti Canai:

2 cups all-purpose flour

  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup lukewarm water
  • 1/4 cup melted ghee or vegetable oil
  • 1/2 cup vegetable oil for frying

  • For the Chicken Curry:

    1 tablespoon vegetable oil

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chili powder (adjust to preference)
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro

  • Directions

    Making the Roti Canai:

    1. In a large bowl, combine flour, sugar, and salt. Gradually add lukewarm water, mixing until a soft dough forms. Knead for 5 minutes on a lightly floured surface until smooth and elastic.
    2. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
    3. Divide the dough into 8 equal balls. Brush each ball with melted ghee or vegetable oil.
    4. On a lightly floured surface, flatten each dough ball into a thin oval, about 1/8 inch thick.
    5. Starting from one long end, tightly roll up the dough, like a jelly roll. Pinch the seam closed and coil the roll into a snail shape. Tuck the end of the coil underneath.
    6. Gently flatten each coiled dough with your palm. Brush again with melted ghee/oil and cover with a damp cloth. Let it rest for another 15 minutes.
    7. Heat a large skillet with a thin layer of vegetable oil over medium heat.
    8. Take one flattened dough and, working quickly, stretch it outwards using your fingertips. Start from the center and work your way outwards, applying gentle pressure. Aim for a thin, translucent circle, about 12 inches in diameter.
    9. Carefully pick up the stretched dough and gently fold it in half.
    10. Swirl the folded dough a couple of times and then unfold it slightly. You should see a flaky, layered effect.
    11. Carefully transfer the dough to the hot skillet. Fry for 1-2 minutes per side, or until golden brown and crispy.
    12. Repeat steps 8-11 for the remaining dough balls.

    Making the Chicken Curry:

    1. Heat oil in a large pot or Dutch oven over medium heat.
    2. Add onion and cook until softened, about 5 minutes.
    3. Add garlic, ginger, turmeric, cumin, coriander, and chili powder. Cook for another minute, stirring constantly, to release the fragrance.
    4. Add diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
    5. Add chicken pieces, soy sauce, and salt. Simmer for 15-20 minutes, or until chicken is cooked through.
    6. Stir in chopped cilantro before serving.


    Fold a piece of roti canai and dip it into the flavorful chicken curry. Enjoy!

    Nutrition Facts

    (Per serving, roti canai and chicken curry)

    Calories: 500-600 (approximate)

  • Fat: 20-30g
  • Carbohydrates: 60-70g
  • Protein: 30-40g

  • Conclusion

    Roti canai with chicken curry is a delicious and satisfying meal that’s perfect for any occasion. The combination of the crispy flatbread and the flavorful curry is truly irresistible. With this recipe, you can easily recreate this hawker stall favorite at home and impress your family and friends.

    Frequently Asked Questions (FAQs)

    1. Can I substitute all-purpose flour with another type of flour?

    Yes, you can substitute all-purpose flour with bread flour. Bread flour has a higher gluten content, which may result in a slightly chewier roti canai.

    2. What if my roti canai tears while stretching?