Roti Canai with Chicken Curry [0000144]

Ingredients:

For Roti Canai:

2 cups gluten-free all-purpose flour
1/2 cup coconut milk
1/2 cup water
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons ghee (clarified butter)
For Chicken Curry:
7. 1 lb chicken, cut into pieces

1 large onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) gluten-free coconut milk
2 tablespoons gluten-free curry powder
1 teaspoon ground turmeric
1 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
2 tablespoons gluten-free vegetable oil
Fresh cilantro leaves for garnish

Steps:

For Roti Canai:

In a bowl, mix gluten-free all-purpose flour, coconut milk, water, sugar, and salt until a smooth batter is formed.
Heat a non-stick skillet or griddle over medium heat. Brush with ghee.
Pour a ladle of the batter onto the skillet, spreading it thinly. Cook until the edges are golden, then fold the edges towards the center.
Repeat the process with the remaining batter. Set aside.
For Chicken Curry:
5. In a large pot, heat gluten-free vegetable oil over medium heat. Add chopped onion and minced garlic. Sauté until softened.

Add chicken pieces to the pot and cook until browned.
Stir in gluten-free curry powder, ground turmeric, and chili powder. Cook for a few minutes until fragrant.
Pour in gluten-free coconut milk, and season with salt and pepper. Simmer until the chicken is tender.
Serve the gluten-free Roti Canai with the chicken curry.
Garnish with fresh cilantro leaves.

Enjoy your gluten-free Roti Canai with Chicken Curry, a delicious and traditional Malaysian dish!