Sri Lankan chicken kottu roti

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450 g cooked godhamba roti or paratha, cut into strips
• 3 cups cooked, shredded chicken
• 2 tbsp vegetable oil
• 1/2 onion and 1 tbsp minced garlic
• 1 tbsp minced ginger
• 6 yellow banana chillies or jalapeños, sliced and adjusted to taste
• 1 cup sliced leeks, 1/4 cabbage and 1 cup grated carrot
• 3 eggs
• 1 tbsp Sri Lankan curry powder
• 80 ml chicken stock
• 1/4 tsp pepper, 1/2 tsp cinnamon and up to 1 tsp chilli powder
• Salt to taste

Step-by-step method

1. Cut roti, vegetables and chicken before starting, keeping carrot separate.
2. Heat oil in a large wok and soften onion. Add garlic and ginger and stir for a few seconds.
3. Add chillies, leeks and cabbage with a pinch of salt; stir-fry for a few minutes.
4. Add chicken, curry powder, stock, pepper, cinnamon and chilli powder. Cook until vegetables begin to soften.
5. Stir in carrot and clear a space in the middle. Add eggs beaten with salt and scramble until set; mix through.
6. Add roti and fry for about 5 minutes, stirring and chopping with the spatula until coated in seasoning. Serve hot.