Kottu roti recipe

Godamba roti chopped on a hot griddle with two metal blades and soaked with the gravy of a chicken curry.

30 minutesmedium12 ingredients

Ingredients

• 500 g godamba roti
• 300 g chicken curry
• 120 ml curry gravy
• 3 eggs
• 1 leek
• 1 onion
• 3 green chili
• 1 carrot
• 1 bunch curry leaves
• 1 tbsp roasted curry powder
• 3 clove garlic
• 1 tsp salt

How to make Kottu roti

1. Stack 500 g of godamba roti (paratha works) and cut it into 1 cm strips, then chop the strips shorter with two blades or a heavy knife.
2. Heat 3 tbsp of oil on a large flat griddle or the widest pan you own, over high heat.
3. Fry 1 sliced onion, 1 sliced leek, 1 grated carrot, 3 sliced green chilies and a sprig of curry leaves for 3 minutes, keeping everything moving.
4. Add 1 tbsp of minced garlic and 1 tbsp of Sri Lankan roasted curry powder and cook 30 seconds until it smells toasted.
5. Push the vegetables aside, crack 3 eggs on the bare hot metal, scramble them, then fold them in.
6. Add 300 g of shredded chicken curry meat with 120 ml of its gravy. The gravy is the point: without it you have a stir-fry, not a kottu.
7. Tip in the roti and chop-and-toss the whole mass for 3-4 minutes with two metal blades or two stiff spatulas, striking the griddle. The roti should drink the gravy but stay in strips, never turn to mush.
8. Season with salt, serve straight from the griddle with extra hot curry gravy on the side.

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