Net Pancakes with Chicken Curry

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Net Pancakes with Chicken Curry is a malaysian chicken dish with a character of its own. Soft lacy pancakes served with creamy chicken curry, comforting, elegant and ideal for sharing. It is a useful recipe for exploring Asian flavours through clear, approachable cooking.

What is Net Pancakes with Chicken Curry?

Net Pancakes with Chicken Curry is not a standard everyday dish in many Western kitchens, which is exactly why it is interesting. At its core, it is soft lacy pancakes served with creamy chicken curry, comforting, elegant and ideal for sharing. The key is balance: savoury, aromatic, fresh and sometimes sweet or spicy. Serve it with rice, noodles, vegetables or a crisp cucumber side so the flavours can stand out clearly.

Serves: 4 people

Preparation time: 60 min

Ingredients

• Flour – 250 g
• Egg – 1
• Coconut milk – 250 ml
• Water – 200 ml
• Turmeric – 1/2 tsp
• Chicken thighs – 600 g
• Onion – 1
• Curry powder – 2 tsp
• Coconut milk extra – 300 ml
• Oil – 2 tbsp
• Salt – to taste

Method

STEP 1
Whisk flour, egg, coconut milk, water and turmeric into a thin batter.

STEP 2
Cook the batter in a thin lacy pattern in a lightly oiled pan and fold the pancakes.

STEP 3
Fry onion with curry powder, then add chicken and cook until lightly coloured.

STEP 4
Pour in the extra coconut milk and simmer until the chicken is tender.

STEP 5
Serve the roti jala warm with the curry.