The CRISPIEST roti ever with a Burmese chicken curry

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Hey everyone, today I am making my masterchef famous crispy roti with Burmese chicken curry. This dish is really close to my heart as it is something that I eat with my family all the time.

I hope you guys enjoy! Recipe down below.

ROTI
225g plain flour
50g hot water
50g water
50g milk
1 tsp salt
25g sugar
250g ghee

1. For the roti, combine flour and hot water in a stand mixer with a dough hook and mix on medium speed.

2. Combine water, milk, salt and sugar in a heatproof bowl and warm in the microwave for 30 seconds. Pour mixture into the flour and knead for a further 8-10 minutes until a smooth elastic dough is formed.

3. Divide dough into 6 balls. Transfer onto a tray and completely cover the balls in neutral oil. Let it rest in the fridge for 30 minutes.

4. For the ghee, melt in the microwave. About 1 minute and reserve for later.

5. Oil a clean work bench.

6. Working with 1 dough ball at a time, use oiled hands with clarified butter to flatten the ball on the oiled surface, tugging on the edges. Pull and stretch from the centre outwards with your fingertips, lifting thicker edges and pulling outwards to thin, and gently pressing against the work bench to adhere. The dough should be thin enough so that you can see the work bench surface through the dough.

7. Once dough has been stretched thinly, pour some ghee over the dough ensuring the whole surface is covered.

8. Carefully roll the stretched dough circle into a log and coil into a circle. Tuck the end of the log underneath. Repeat with remaining dough balls.

9. Heat a frypan over medium heat.

10.Roll each coiled dough circles out thinly and fry each side for approximately 2 minutes until deep golden brown.

11. Transfer the rotis onto a work bench, and use a clapping motion to slap the roti together between your hands to separate the layers.

12. Repeat cooking and clapping with remaining coiled dough.


BURMESE CHICKEN CURRY

CURRY PASTE

2 onions, roughly diced
1 tomato, quartered
2 spring onions
4 garlic cloves
2cm piece of ginger, peeled & chopped
4-5 coriander stems, thoroughly washed
1 tsp ground turmeric
1 tbsp paprika
1 tsp shrimp paste/belachan
1/2 cup of oil


INGREDIENTS

1 tbsp fish sauce

1kg chicken thigh, roughly chopped

1 can coconut milk

coriander leaves, garnish


1. For the curry, first make the curry paste by combining all the ingredients together into a blender/food processor.

2. Heat a non-stick pan to a medium and fry off the curry paste. About 10 minutes until the oil rises.

3. Add chicken pieces and toss the chicken around in the curry paste to coat evenly.

4. Pour in coconut milk. Place lid on and simmer for 20 minutes.

5. Add fish sauce to season and cook through for 1-2 minutes, making sure not to burn the chicken.

6. Spoon into serving bowls, garnish with coriander and serve alongside roti.



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