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Chicken Kottu –  My Favourite!!!!


Kottu Roti
Kottu Roti


For the curry sauce:

6 thighs boneless skinless chicken thighs
2 tsp soy sauce
2 tsp Worcestershire sauce
½ tsp kosher salt
3 tbsp Sri Lankan roasted curry powder (to see how to make this refer to“Sri Lankan Beef Curry”)
3 ½ tsp Sri Lankan chili powder (or other medium-hot chili powder)
3 tbsp vegetable oil
1 tbsp minced ginger
4 cloves garlic, sliced
1 tbsp minced pandan leaves (optional)
4 curry leaves (optional)
2 green cardamom pods
1 2-inch stick cinnamon
1 small hot green chili, sliced
1 medium red onion, thinly sliced
140 g diced tomato
1 cup coconut milk
1 tbsp cider vinegar
salt, to taste

For the Kottu Roti:

1/2 cup vegetable oil
2 eggs, lightly beaten
2 tsp finely minced ginger
1 tbsp chopped pandan leaves
10 curry leaves
5 scallions, cut in 1 cm pieces
1 cup  julienne carrots (115 g)
1 medium red onion, diced
1 tsp soy sauce
salt to taste
450 g Sri Lankan Godamba Roti, cut into 1. 5cm pieces (or other flaky flatbread, like Indian paratha)
2 thighs Curry chopped
 3/4 cup sauce from chicken curry


For the curry

  1. In a mixing bowl, combine the chicken, soy sauce, Worcestershire sauce, kosher salt, 1 tablespoon curry powder and 1 1/2 teaspoons chilli powder. Marinate 30 minutes to overnight.
  2. Heat oil in a large saucepan over medium-high heat. Add the ginger, and sizzle about 20 seconds. Add garlic, pandan leaves, curry leaves, cardamom and cinnamon. Cook, stirring, until the ginger and garlic are golden brown. Add chilli, onion and a generous pinch of salt. Stir until the onion is softened and translucent, 3 minutes. Add remaining curry and chilli powders, and cook, until darkened and aromatic. Stir in tomato.
  3. Add chicken, coconut milk and enough water to cover, about 1 cup. Bring to a boil, and add the vinegar and salt to taste (you may not need it). Simmer, partly covered, for 35 minutes, until the chicken is just cooked through. Reserve for kottu roti. Leftover curry may be frozen.

For the kottu roti

  1. Heat a large, well-seasoned cast-iron pan or wok over high heat with 2 tablespoons of oil. When the oil just starts to smoke, add the eggs, and scramble them until cooked dry. Transfer to a bowl, and wipe the pan clean. (Alternatively, you can scramble them in a nonstick pan.)
  2. Return the pan to medium heat. Add 3 tablespoons of oil and ginger. When it is aromatic, add pandan and curry leaves, and cook, stirring, until the ginger is light golden, 20 seconds. Add scallions and carrots. Stir for 1 minute, then add onion. Cook, stirring, until onion has only a little snap, about 3 minutes. Add the soy sauce and salt to taste, and remove to a bowl. Wipe the pan out.
  3. Return pan to medium heat, and add the remaining 3 tablespoons of oil. (If the flatbread you are using is very oily, use less oil in the pan.) When it’s shimmering hot, add roti, and stir until it feels dry and fluffy, about 5 minutes. Add chicken, cooked vegetables and eggs. Add the curry sauce, and continue to stir until hot all the way through. Taste, add more salt or soy sauce if necessary and serve.


Recipe Credits: LINK