Kids Chicken Roti Canai Recipe

Make the dough

In a large bowl combine the all-purpose flour, sugar and salt. Mix well. Make a well in the center and add warm water, milk and 1 tablespoon melted butter. Mix with a spoon until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon more flour; if too dry, add a little water (1 tsp at a time).

Divide the dough into 4 equal portions (for kids' single serving one roti uses one portion; remaining portions can be refrigerated). Roll each portion into a ball and coat lightly with vegetable oil. Place balls on a tray, cover with a damp cloth and rest for 30 minutes (this relaxes the gluten and makes stretching easier).

Stretch and cook

On a lightly oiled surface, flatten one dough ball with your palms, then gently stretch and pat into a thin circle about 20–25 cm (8–10 in). If dough resists, let it rest 5 minutes and try again.

Heat a large nonstick or cast-iron skillet over medium heat. Add a little oil to the pan and when hot, add the stretched roti. Cook 1–1.5 minutes until underside has brown spots, flip and cook another 1 minute. Press edges gently with spatula so it cooks evenly and puffs slightly.

Remove cooked roti to a plate. Lightly brush both sides with melted butter or ghee. Fold or roll as desired and keep warm under a towel while you finish the kari.

Prepare ingredients: cut chicken into small, bite-size cubes so it cooks quickly and is easy for kids to eat. Measure spices and have coconut milk and stock ready.

Warm 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook 3–4 minutes until softened and translucent.

Add minced garlic and grated ginger; cook 30–45 seconds until fragrant but not browned.

Stir in the mild curry powder and turmeric and cook 30 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring, to reduce raw tomato flavor.

Add the cubed chicken to the pan and stir to coat with the spiced onion mixture. Cook 3–4 minutes, stirring occasionally, until the chicken is lightly sealed on the outside.

Pour in the coconut milk and chicken stock (or water). Stir, bring to a gentle simmer, then reduce heat to low. Cover and simmer 8–10 minutes until chicken is cooked through and tender. For thinner sauce, simmer uncovered 2–3 minutes more.

Season with salt and sugar, taste and adjust. Add the lime or lemon juice to brighten the flavor and make the curry more kid-friendly. If desired, remove from heat and lightly mash a few pieces of chicken or spoon curry to a smoother consistency for younger children.

Keep the curry warm while you serve the roti. Spoon into a shallow bowl suitable for dipping.

Place one butter-brushed roti on a small plate. Spoon a kid-sized portion (about 3–4 tablespoons) of the warm chicken kari alongside or in a shallow dipping bowl.

Sprinkle a small pinch of finely chopped cilantro on the curry if using. Serve immediately while roti is warm and slightly crisp on the outside, soft inside.