Roti Jala with Aunty Sathayee's Chicken Curry

Source: Mat Gebu / Aunty Sathayee
Roti Jala Batter:- Mixed all together and stir well with hand whisk and if batter is too thick add 11/2 tbsp of water
2 cups plain flour
2 cups water ( 1 cup fresh milk/evaporated milk and 1 cup plain water)
a little salt
turmeric powder / yellow colouring
1 tbsp veg. oil/corn oil
2 eggs (Any size)

Roti Jala mould
Oil little bit for rubbing onto the nonstick pan.

Heat pan with a bit of oil rubbing all over the pan.
Take the batter put inside roti jala mould and do round clockwise.
When the batter is cooked, remove and roll up neatly or you can fold into triangle shape.
Keep in airtight container, to avoid from drying.

Chicken curry:-
Ingredient:-
Chicken cut into small pieces
Potatoes cut into small
Curry leaves
Tomatoes cut into cube small size
Big Onion cut into cube small size
Star anise
Cinnamon bark
Buah Pelaga
Bunga lawang
Babas chicken curry powder
Chilies powder
Thick and general santan
Salt to taste

Pound finely:-
Ginger and garlic together as a paste

Fry bunga cengkih, pelaga, lawang and kayu manis, add on curry leaves, stir and mix well.
Add chicken and stir awhile before cover.  Let is be for 5 minutes and stir again.
Add on pounded ginger and garlic, cover again.
Add curry powder and chillies powder close again for awhile. Add potatoes then pour general santan, close back.
Add in cut big onion and tomatoes, pour on thick santan, then cover again.
Cooked until potatoes and chicken are tender.  Garnish with parsley.