Sri Lankan Chicken Kottu Roti with Vegetables

Ingredients

• 4 pieces plain roti or flatbread, cut into thin strips
• 1 pound boneless, skinless chicken thighs, diced
• 2 tablespoons neutral oil, divided
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons Sri Lankan or Madras curry powder
• 1/2 teaspoon chili flakes
• 3 cups shredded cabbage
• 1 carrot, cut into matchsticks
• 2 large eggs, beaten
• 2 tablespoons soy sauce and 2 scallions, sliced

Steps

1. Heat 1 tablespoon oil in a large wok or skillet. Cook chicken for 5 to 6 minutes until browned and fully cooked; transfer to a plate.
2. Add remaining oil, onion, garlic, ginger, curry powder, and chili flakes. Stir-fry for 1 minute until aromatic.
3. Add cabbage and carrot and stir-fry for 3 minutes until softened but still colorful.
4. Push vegetables aside, add eggs, and scramble until just set. Return chicken to the wok.
5. Add roti strips and soy sauce. Chop and toss continuously with two spatulas for 3 to 4 minutes until the roti is hot and slightly crisp at the edges.
6. Finish with scallions and serve straight from the pan.

Allergen note: Contains wheat, egg, and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.