Traditional Sri Lankan Chicken Kottu Roti

Ingredients

• 400 g plain godamba roti
• 300 g boneless skinless chicken thighs
• 160 g yellow onion
• 4 cloves fresh garlic
• 20 g fresh ginger
• 2 pieces fresh green chilies
• 12 leaves fresh curry leaves
• 180 g white cabbage
• 100 g carrots
• 100 g leek
• 100 g fresh tomatoes
• 4 pieces fresh eggs
• 4 pieces scallions
• 1 piece lime
• 120 ml unsweetened coconut milk
• 80 ml chicken broth
• 2 tbsp roasted Sri Lankan curry powder
• 1 tsp red chili powder
• 1/2 tsp ground turmeric
• 1 tsp ground black pepper
• 1 piece Ceylon cinnamon stick
• 3 pieces whole green cardamom
• 1 tbsp light soy sauce
• 3 tbsp neutral vegetable oil
• 2 tsp fine salt

Method

1. Prepare all the components before turning on the griddle: cut the chicken into small pieces, slice the onion, crush the garlic and ginger, slit the chilies, finely shred the cabbage, carrot, and leek, then separate the white and green parts of the scallions.
2. Stack the cooled godamba rotis, cut them into ribbons, then cut them crosswise into irregular small pieces. Cover to prevent them from drying out.
3. To prepare the curry, heat a portion of the oil in a sauté pan. Sizzle the cinnamon, cardamoms, and curry leaves, then add a portion of the onion, garlic, ginger, and chilies.
4. When the aromatics are softened and begin to color, add the roasted curry powder, turmeric, chili powder, and a portion of the pepper. Stir briefly to toast the spices without burning them.
5. Add the chicken and sauté until each piece is well coated. Stir in the tomatoes, season with salt, then pour in the coconut milk and broth.
6. Let simmer uncovered until the chicken is tender and the sauce easily coats the back of a spoon but is still abundant enough to moisten the roti. Remove the cinnamon and cardamoms, then keep the curry warm.
7. Heat a large cast-iron griddle, a plancha, or a very wide wok to maximum heat. Add the remaining oil, then quickly stir-fry the remaining onion, the white parts of the scallions, the garlic, ginger, and the remaining chilies.
8. Add the carrot, leek, and cabbage. Work over very high heat: the vegetables should soften while retaining a slight firmness.
9. Push the vegetables to the side, crack the eggs directly onto the griddle, and scramble them immediately with two metal spatulas. As soon as they are just set, incorporate them into the vegetables.
10. Add the godamba roti pieces and the soy sauce. Sear using the two spatulas, continuously lifting, folding, and chopping the mixture against the griddle.
11. Add the chicken with its sauce in small additions, mixing between each addition. The roti should absorb the curry without becoming soggy; use only the sauce necessary to achieve a moist and well-bound kottu.
12. Continue to chop and toss briskly until the pieces are evenly hot, coated, and slightly charred on some edges. Adjust the salt and pepper.
13. Finish with the green parts of the scallions and a squeeze of lime juice. Serve immediately, piping hot, with the rest of the lime on the side.

Nutrition

Per serving

Energy

809.2 kcal

Protein

33.36 g

Carbohydrate

84.03 g

Fat

40.93 g

Fibre

15.92 g

Calcium

248.47 mg

Iron

5.97 mg

Magnesium

101.37 mg