Roti Canai Banjir dengan Kari Ayam
Sarapan • Malaysia
How to Make Roti Canai Banjir with Chicken Curry (Traditional & Healthy Version)
Roti Canai Banjir with Chicken Curry is a beloved Malaysian breakfast that beautifully represents the country's multicultural heritage. Originating from the mamak stalls—popular eateries run by Malaysian Indian Muslims—this dish is a comforting combination of fluffy, flaky roti canai soaked in aromatic chicken curry. The word "banjir" means "flooded" in Malay, describing how the roti is generously drenched in curry for a rich and satisfying meal. Using local ingredients such as fresh pandan leaves, lemongrass, and santan (coconut milk), this version stays true to its Malaysian roots. The roti canai is made lighter with less oil, while the chicken curry is simmered with wholesome spices like turmeric, cumin, and coriander, offering a fragrant, mildly spicy taste that Malaysians adore. This dish is perfect for those seeking an authentic breakfast experience, bringing together the vibrant flavors and communal spirit of Malaysia. Whether enjoyed at a bustling kopitiam or at home with family, Roti Canai Banjir with Chicken Curry is a delicious way to start your day.
Bahan-bahan(untuk 1 medium roti canai with 1 cup chicken curry)
- 1 cup Whole wheat flour (tepung gandum)
- 1/2 cup Water
- 1/2 tsp Salt
- 1 tbsp Olive oil (for dough and pan)
- 200g Chicken breast (diced)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 stalk Lemongrass (bruised)
- 2 tbsp Curry powder (Malaysian style)
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 cup Santan (light coconut milk) (reduced-fat)
- 1 Pandan leaf (tied into a knot) - pilihan
- for garnish Fresh coriander (daun ketumbar) - pilihan
Arahan
- 1
Prepare the roti canai dough by mixing whole wheat flour, water, salt, and 1 tsp olive oil. Knead until smooth, cover with a damp cloth, and let it rest for 10 minutes.
10 minutes
Resting allows the dough to relax, making it easier to stretch.
- 2
Divide dough into two balls. Oil your hands and work surface. Flatten each dough ball and gently stretch it out thinly before folding into a circle.
5 minutes
Use gentle pulling motions to prevent tearing.
- 3
Heat a non-stick pan with a few drops of olive oil. Cook each roti for 2-3 minutes per side until golden and flaky. Set aside.
8 minutes
Press gently with a spatula for extra flakiness.
- 4
For the curry, heat remaining olive oil in a pot. Sauté onions, garlic, ginger, and lemongrass until fragrant.
3 minutes
Sauté over medium flame to avoid burning the spices.
Kenapa hidangan ini sihat
By using whole wheat flour and light santan, this recipe is lower in refined carbs and saturated fat compared to traditional versions. The lean chicken breast adds protein, making it filling and helping with muscle maintenance. The use of minimal oil and plenty of fresh herbs and spices enhances flavor without excess calories, making it a smart option for anyone mindful of their health.
This healthy Roti Canai Banjir with Chicken Curry is high in lean protein and fiber, thanks to the use of chicken breast and whole wheat flour. Coconut milk (santan) provides beneficial healthy fats while being lower in saturated fat due to using the light version. The aromatic spices—turmeric, ginger, and coriander—are rich in antioxidants and anti-inflammatory compounds. It is also a good source of B vitamins, iron, and potassium.
Petua
- 💡Tip 1: Rest the dough well for a softer, more elastic roti.
- 💡Tip 2: Use fresh spices for the most aromatic curry.
- 💡Tip 3: For extra flavor, add a splash of lime juice to the curry before serving.
Penyimpanan & hidangan
Store leftover curry in an airtight container in the fridge for up to 2 days. Roti canai is best eaten fresh but can be reheated in a dry pan. Avoid freezing, as texture may be affected.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 510.0 kcal |
