Saucepan@saucepan · Shared this recipeFollowSri Lankan · dinnerChicken Kottu RotiA homemade version of the Sri Lankan street food classic, featuring shredded roti, chicken, and vegetables tossed in a spiced curry gravy.total35 minprep15 mincook20 minservings4Original recipe on recipe30.comKeep this recipeAdd a copy of Chicken Kottu Roti to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 tbsp vegetable oil, I always use olive oil2 tbsp butter, optional, for richness1 cup onion, sliced0.25 cup curry leaves100 g leeks, sliced, 3½ oz white part, add tender greens if you like150 g cabbage, shredded100 g carrots, julienned1 tsp roasted chili powder1 tsp red chili flakes1 tsp ground fennel seeds, optional3 whole eggs250 g cooked roti, 2 to 3 day-old breads, sliced finely or shredded700 g chicken thighs, 24oz, shredded or choppedsalt, to tastelime wedges, to serveCurry base gravy0.75 cup chicken stock0.5 cup coconut milk, full fat, unsweetened1 tsp curry powder, garam masala or Sri Lankan curry powder1 tsp tomato paste0.5 tsp turmeric powderStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large wok, kadai or cast iron skillet, over high heat, heat the oil and butter until sizzling. Add the seasoned chicken thighs and fry until browned on each side. Chop and set aside.2Step 2: In the same large wok, kadai or cast iron skillet over medium-high heat, heat 2 tbsp of the oil until shimmering. Add the tomato paste and fry for 30 seconds to remove the raw flavour. Stir in curry powder and turmeric, and cook for another 30 seconds until aromatic.3Step 3: Pour in the chicken stock and coconut milk. Stir and simmer for about 2 minutes until slightly thickened to form a light curry base. Transfer to a bowl and set aside. Clean skillet.4Step 4: To the same large wok, kadai or cast iron skillet, add olive oil and butter, once hot, add the onion and curry leaves. Stir-fry for about a minute until fragrant. Add the leeks, cabbage, and carrots. Stir-fry for 3–4 minutes until tender but still crisp.5Step 5: Push the vegetables to one side of the pan or wok. Add chili flakes, and fennel (if using) into the hot oil. Stir for 30 seconds until aromatic, then mix back through the vegetables.6Step 6: Push everything to one side again. Crack the eggs into the empty side and scramble until nearly set. Combine with the vegetables and season lightly with salt.7Step 7: Add the warm curry base gravy. Stir to combine.8Step 8: Add the chopped roti and chicken. Optional, using two flat spatulas, toss, press, and chop the mixture together on the hot surface for 2–3 minutes until the roti soaks up the gravy and everything is evenly coated. This vigorous chopping is the signature of kottu roti. If too difficult simply stir until combined.9Step 9: Serve hot with lime wedges. A simple cucumber and onion salad or plain yogurt makes the perfect side.getsaucepan.com/r/ee9ac05f-e71d-488d-a717-f52322956342 · Original: https://recipe30.com/chicken-kottu-roti.html/
