Street-Style Chicken Kottu Roti

⏱ 45 min · Serves 4

The clatter of metal blades on a hot griddle is the sound of Sri Lankan street food at its best. Shredded flatbread stir-fried with spiced chicken, egg, leeks and cabbage, all bound in a fragrant curry gravy — smoky, savoury and utterly addictive.

Per serving: 710 kcal · 42.0g protein · 58.0g carbs · 35.0g fat

Ingredients

• 500g boneless chicken thighs, cut into 2cm pieces
• 2 tsp Sri Lankan roasted curry powder (or mild curry powder)
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1 tsp salt
• 4 large paratha or roti (frozen paratha works perfectly), cooked and cooled
• 3 tbsp vegetable oil
• 1 large onion, finely sliced
• 4 garlic cloves, minced
• 2 tsp grated ginger
• 2 green chillies, sliced
• 1 sprig curry leaves (about 12 leaves)
• 1 leek, finely sliced
• 200g white cabbage, finely shredded
• 1 carrot, coarsely grated
• 3 eggs, beaten
• 2 tbsp soy sauce
• 150ml chicken stock
• 2 tbsp tomato ketchup
• 1 tsp black pepper
• Juice of 1/2 lime
• Handful coriander, chopped

Method

1. Toss the chicken with the curry powder, chilli powder, turmeric and 1/2 tsp salt. Leave 15 minutes.
2. Stack the cooked roti and shred into thin ribbons with a knife or two pizza cutters. Set aside.
3. Heat 1 tbsp oil in a large wok or flat pan over high heat. Fry the chicken 5-6 minutes until browned and cooked through. Remove.
4. Add remaining 2 tbsp oil. Fry the onion, garlic, ginger, green chillies and curry leaves for 3 minutes until fragrant and softened.
5. Add leek, cabbage and carrot with the remaining 1/2 tsp salt. Stir-fry 3-4 minutes so they soften but keep a bite.
6. Push the veg to one side, pour the beaten egg into the empty space and scramble hard for 1 minute, then chop it into the veg.
7. Return the chicken, then add the shredded roti. Add soy sauce, stock, ketchup and black pepper.
8. Now chop and toss vigorously with two spatulas (or a spatula and a spoon) for 3-4 minutes, so everything shreds together and the gravy is absorbed and lightly caramelised.
9. Squeeze over the lime, scatter with coriander and serve straight away, hot from the pan.