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Roti Canai with Curry Potatoes

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Roti canai with curry potatoes

Here’s a simple recipe to make the dipping sauce for a popular Malaysian dish – Roti Canai! Roti Canai is an Indian influenced dish that is very popular in Malaysia and other Southeast Asian countries. You can find them freshly made at a hawker stalls in Malaysia. It’s a tasty appetizer before your main entrees.

Roti Canai is typically served with a curry chicken dipping sauce. This version we have here just uses potatoes. Enjoy!

Servings: 6
Prep Time: 5 min
Cook Time: 10 min

Ingredients:

  • 4 pieces of Roti

For the Sauce:

  • 2 cup of broth (chicken or vegetable)
  • 1 cup of coconut milk
  • 6 tablespoons of Mama Lam’s curry paste
  • 1 potato – peeled and diced

For the toppings:

  • Cilantro or scallions – chopped

Instructions:

  1. Add all sauce ingredients in a small pot, cover and let it boil.
  2. Once it’s boiling, add the potatoes and boil another 5 minutes. Make sure to keep the cover on.
  3. Prepare the roti as package indicates.

Notes:

  • You can make your own roti, but it is easier to buy them frozen from the store. The brand we like to use is a Singaporean brand called Spring Home. 
  • Keeping the lid on the curry while it boils keeps the sauce from evaporating 
  • You can definitely use fresh chicken stock if you have that and add a few pieces of chicken in to the sauce

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