The lacy roti jala is perfect with this more-ish curry. Use a mix of chicken pieces on the bone for variety.
- 2 tbsp coriander seeds
- 2 tsp whole cloves
- 2 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp finely grated nutmeg
- ½ cinnamon quill
- 1.2 kg chicken pieces on the bone
- 10 dried small red chillies, or to taste, soaked in warm water for 10 minutes
- 10 golden shallots, thinly sliced
- 30 gm ginger, coarsely chopped
- 5 garlic cloves, finely chopped
- 2 lemongrass stalks, white part only, finely chopped
- 120 gm ghee
- 375 ml chicken stock (1½ cups)
- 80 ml white vinegar (1/3 cup)
- 45 gm caster sugar
- 320 gm plain flour
- 2 eggs, lightly beaten
- 400 ml thin coconut milk, well shaken
- 1Dry-roast coriander seeds until fragrant (1 minute), then grind with cloves, cumin seeds, turmeric, nutmeg, cardamom and cinnamon in a spice grinder or mortar and pestle until finely ground. Combine with chicken pieces, add salt to taste, toss to coat well and set aside for flavours to develop (30 minutes).
- 2Meanwhile, squeeze excess water from dried chillies and process in a small food processor or pound in a mortar and pestle with shallots, ginger, garlic and lemongrass to a paste.
- 3Heat ghee in a large, deep frying pan over medium heat, add paste and stir-fry until fragrant (4-5 minutes). Add chicken and fry until browned all over (10-12 minutes). Add stock and simmer until chicken is cooked through (12-15 minutes). Add vinegar and sugar, season to taste, keep warm.
- 4For roti jala, combine flour and salt to taste in a bowl, make a well in the centre, add eggs and coconut milk, and whisk to a thin batter (it should drizzle from the spoon; if it’s too thick, add a little extra coconut milk or cold water). Heat frying pan over medium-high heat and brush lightly with ghee. Dip your hand in the batter, then drizzle from your fingers into the pan to create a lace pattern (you could also use a squeeze bottle) and cook until just golden on the base (2-3 minutes). Turn and lightly cook the other side (30 seconds), then transfer to a plate and repeat with remaining batter. When cool, fold roti in half. Serve with pickled chicken topped with mint and coriander.
Drink Suggestion: Heady white viognier. Drink suggestion by Max Allen