Chicken Kottu Roti
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Ingredients
- 6 chapattis
- 500 g chicken breast fillets, diced
- 200 g white cabbage, finely shredded
- 100 g carrot, julienned
- 100 g leeks, sliced
- 2 eggs
- 1 onion, finely sliced
- 10 curry leaves
- 1.5 tbsp sri lankan roasted curry powder
- 1 tbsp light soy sauce
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 538 kcal
- Protein
- 40.8 g
- Carbohydrate
- 43.4 g
- of which sugars
- 7.8 g
- Fat
- 21.1 g
- of which saturates
- 3.7 g
- Fibre
- 7.1 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Stack the chapattis and slice into thin strips.
- 2
Heat 1 tbsp of the vegetable oil in a large wok or frying pan, add the diced chicken and fry for 6-8 minutes until sealed and no pink remains; set aside.
- 3
Add the remaining oil to the pan, add the onion and curry leaves, and fry for 5 minutes until softened.
- 4
Add the cabbage, carrot and leeks, and fry for 4-5 minutes until just tender.
- 5
Push the vegetables to one side, crack in the eggs and scramble for 1-2 minutes until just set.
- 6
Return the chicken to the pan, add the sliced chapattis, sri lankan roasted curry powder and soy sauce.
- 7
Toss everything together vigorously for 3-4 minutes, chopping through the roti strips with the edge of your spatula, until well combined and heated through.
- 8
Serve hot, straight from the pan.
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