Malaysian Curry Chicken + Fishnet Roti (Kari Ayam + Roti Jala)

This Malaysian snack bar classic uses a couple of chicken wings to make a delicious, tropical curry sauce; the perfect accompaniment for fishnet roti - the easiest and coolest flatbread in existence.

Kari Ayam is a Malay chicken curry that’s served at many buffets, parties and family feasts. I make it ‘café style’: a small-batch curry using a couple of frozen chicken wings (no need to thaw them either). Chicken wings make excellent small-batch chicken stocks in any case; always keep them in the freezer. Kari Ayam is often served in snack bars as a dip for roti, often ‘roti canai’ which are stretchy, chewy balloon-like Malaysian rotis that are hand-stretched and deep-fried. There’s an easier option: roti jala. They’re sometimes called ‘roti kirai’ too. This roti is known as the ‘fishnet roti’ due to its fishnet-like appearance, and it’s actually made with a pancake batter! They’re easily made gluten-free, excellent for mopping up sauce and perfect for practicing your spirograph skills! Let’s go!