Kottu Roti

Shopping list

• 4 piece godamba roti or plain parathas — shop-bought acceptable, chopped into strips

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• 300 g chicken breast — diced small

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• 2 piece eggs — beaten

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• 1 piece onion — finely sliced

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• 1 piece leeks — finely sliced

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• 1 piece carrot — julienned

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• 100 g cabbage — shredded

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• 2 piece green chillies — sliced

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• 3 clove garlic cloves — minced

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• 1 tbsp ginger — grated

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• 2 tbsp curry powder — Sri Lankan roasted if possible

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• 0.5 tsp turmeric

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• 2 tbsp soy sauce

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• 3 tbsp vegetable oil

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• 1 tsp salt — or to taste

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• 2 tbsp fresh coriander — chopped, for garnish

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Step by step

1. 1

   If using fresh roti or parathas, cook them in a dry pan until lightly toasted, then cut into thin strips (about 1cm wide). Set aside.

2. 2

   Heat 1 tbsp vegetable oil in a large wok or flat griddle over high heat. Add the diced chicken and stir-fry for 5– 6 minutes until cooked through and lightly browned. Remove and set aside.

3. 3

   Add another tbsp of oil to the wok. Pour in the beaten eggs and scramble quickly until just set. Remove and set aside with the chicken.

4. 4

   Add the final tbsp of oil. Toss in the sliced onion, leeks, garlic, ginger, and green chillies. Stir-fry for 2– 3 minutes until fragrant and softened.

5. 5

   Add the julienned carrot and shredded cabbage. Stir-fry for 2 minutes until the vegetables are just tender but still have some bite.

6. 6

   Sprinkle in the curry powder and turmeric. Stir vigorously for 1 minute to coat the vegetables and release the spices' aromas.

7. 7

   Return the cooked chicken and scrambled egg to the wok. Add the chopped roti strips.

8. 8

   Using two metal spatulas or scrapers, chop and toss everything together energetically, mimicking the traditional kottu technique. The roti should break down slightly and absorb the flavours.

9. 9

   Add the soy sauce and salt to taste. Continue chopping and mixing for another 2– 3 minutes until everything is well combined and heated through.

10. 10

    Garnish with fresh coriander and serve immediately, optionally with a side of spicy curry sauce or chutney.