Kottu Roti

Ingredients

• 6 godamba roti, or 4 large paratha
• 300 g cooked chicken, shredded
• 3 eggs, beaten
• 3 tbsp coconut oil
• 1 large onion, sliced
• 3 green chillies, sliced
• 20 curry leaves
• 5 cm piece of leek, thinly sliced
• 1 carrot, cut into thin matchsticks
• 1 tbsp ginger-garlic paste
• 1 tsp Sri Lankan roasted curry powder
• 0.5 tsp ground turmeric
• 1 tsp red chilli powder
• 200 ml chicken curry gravy, or 150 ml stock mixed with 2 tbsp thick coconut milk
• 1 tsp salt
• 1 tbsp soy sauce

Before you cook

• Stack the rotis, cut them into 1 cm strips and then across into rough squares.
• Shred the cooked chicken with two forks.
• Slice the onion, green chillies and leek, and cut the carrot into fine matchsticks.
• Beat the eggs in a small bowl.
• Have the gravy warm and to hand before you start, because the cooking goes fast.

Steps

1. Heat the coconut oil on a large flat griddle or in the widest frying pan you own over high heat.
2. Add the onion, curry leaves and green chillies and stir for 3 minutes, until the onion softens at the edges.
3. Add the carrot and leek and toss them for 2 minutes so they keep some bite.
4. Stir in the ginger-garlic paste, curry powder, turmeric and chilli powder and cook for 40 seconds.
5. Push everything to one side of the pan and pour the beaten eggs into the clear space.
6. Scramble the eggs for 45 seconds, then fold them through the vegetables.
7. Add the shredded chicken and the salt and toss for 1 minute.
8. Tip in the chopped roti and pour the gravy over the top.
9. Chop and turn the mixture with two metal spatulas, or a spatula and a blunt knife, for 3 minutes using a steady cutting rhythm.
10. Keep chopping until the roti has torn into short shreds and soaked up the gravy.
11. Add the soy sauce and give it one last turn.
12. Taste for salt and serve at once, piled high, with extra gravy on the side.