The CRISPIEST roti ever with a Burmese chicken curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste.

Add 50 grams of hot boiling water to 225 grams of plain flour and mix.

Combine 50 grams of milk, 50 grams of water, 25 grams of sugar, and 1 teaspoon of salt in a bowl.

Mix the milk and water mixture into the flour little by little until homogenized.

Knead the dough for about 8 to 10 minutes until smooth.

Divide the dough into four portions and roll into balls, placing them in a tray.

Pour oil over the balls and refrigerate for at least half an hour to one day.

Prepare the curry paste by blending 2 chopped onions, 1 handful of cherry tomatoes, 1 handful of coriander stems, 2 spring onions, 4 cloves of garlic, 2 cm of sliced ginger, 1 teaspoon of paprika, 1 teaspoon of turmeric, and 1 teaspoon of shrimp paste with some oil.

Fry the curry paste on medium heat for about 10 minutes until oil rises to the top.

Add 900 grams of diced chicken thigh to the fried paste and stir to coat.

Pour in enough coconut milk to cover the chicken and let it simmer for 30 minutes on low to medium heat.

Add 1 tablespoon of fish sauce for taste after simmering.

Remove the roti dough from the fridge and stretch it out on an oiled surface.

Apply pressure with palms to stretch the dough evenly and gently.

Liberally douse the stretched dough with melted clarified butter (ghee).

Roll the dough into a log and coil it, tucking the end underneath.

Let the coiled roti rest for another 20 minutes before frying.

Flatten the roti until about doubled in size to ensure crispiness when fried.

Fry the roti on low heat until golden brown, clapping it to separate the layers after frying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens