Sri Lanka / Main
Kottu roti
Godamba roti chopped on the griddle with vegetables, egg and curry, worked with two cleavers.
Ingredients
- Roti or paratha, from the day before6
- Cooked chicken, shredded300 g
- Eggs3
- Onion1
- Leek1
- Carrot, julienned1
- Cabbage, shredded200 g
- Chicken curry with sauce200 ml
- Green chillies3
- Curry powder2 tsp
- Neutral oil4 tbsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Cut the roti into centimetre strips: that makes the chopping easier later.
Heat a large pan with the oil, fry the onion, leek and chilli two minutes, add the carrot and cabbage and cook three more.
Push the vegetables aside, break the eggs into the cleared space, let them set and break them up.
Add the chicken, curry powder and strips of roti and start chopping with two spatulas, mixing as you go. Three minutes of real work.
Pour the curry sauce down the side and keep chopping a minute more. The mixture should be moist but not wet.
