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For the Roti Jala:
• 1 whole egg, beaten lightly 
• 2 egg whites, beaten lightly
• ¼ cup coconut milk 
• 1 ¼ cup low or non-fat milk 
• ½ cup water
• ½ tsp. salt
• ½ tsp. turmeric powder
• 1 cup Quaker Instant Oats, grind to a powder
• ½ cup whole wheat flour
• 2 Tbsps. unsaturated cooking oil
For the Chicken Curry:
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 1 tsp. ginger, chopped
• 3 Tbsps. Malaysian curry powder
• 1 tsp. salt 
• 200g lean chicken, skin and fat removed, cut into cubes
• 2 tsps. unsaturated cooking oil 
• 1 onion, sliced finely
• 1 inch piece cinnamon stick
• 2 cardamom pods
• 3 cloves
• 1 star anise
• 2 cups water
• ¼ cup coconut milk
• ¾ cup low or non-fat milk 
• 5 Tbsps. Quaker Instant Oats, grind to a powder
 

Cooking Instructions

For the Roti Jala:
• Mix together eggs, coconut milk, milk, water, salt, turmeric powder, oats and flour to a smooth batter with an electric blender.  
• Heat a non-stick frying pan over a medium flame and grease lightly with oil.
• Fill a roti jala funnel halfway and working towards the center of the pan from the edges, press out thin strands of the batter in a circular pattern. Allow to cook and peel from the pan when done. Fold into quarters and keep warm.
For the Chicken Curry:
• Grind shallots, garlic and ginger to a fine paste. 
• Mix the paste with curry powder and a little salt and marinate the chicken for at least 30 minutes.
• Stir-fry onions over a medium flame in a non-stick pan and cook until fragrant.
• Add cinnamon stick, cardamoms, cloves, and star anise and stir well to release the aroma. 
• Add in the marinated chicken and cook until it browns slightly.
• Add water and cook over a simmering flame for about 10 minutes or until the chicken is cooked and the curry is fragrant.
• Mix coconut milk, milk and oat flour and add it into the curry.
• When the curry thickens, dish out the curry and serve hot with roti jala.