Chicken Kottu Roti Recipe
This recipe has been a bit of an obsession for me for quite a while, Kotthu roti (or parotha) is Sri Lankan street food that combines flatbread with eggs, curry and vegetables to create a dish that I can not get enough of.
Servings 2 Servings
Calories 983kcal
Ingredients
For the Chicken Curry:
- 200 g Chicken Thigh Meat 7oz
- 1 teaspoon Coriander Seeds
- 1 teaspoon Black Onion Seeds
- ½ teaspoon Black Peppercorns
- ¼ teaspoon Fennel Seeds
- ¼ teaspoon Cumin Seeds
- 1 Small Shallot 35g
- 4 Garlic Cloves
- 15 g Ginger ½ Thumb-Sized Piece
- 10 cm Cinnamon Bark 4" Piece
- 1 Black Cardamom Pod
- 12 Curry Leaves
- 6 Dried Kashmiri Chilli Peppers
- ½ teaspoon Kashmiri Chilli Powder
- ¼ teaspoon Turmeric
- ¼ teaspoon Brown Sugar
- ½ teaspoon Salt
- 1 tablespoon Ghee
- 1 tablespoon Tomato Puree
- 165 ml Tin Coconut Milk 5.6oz
For the Kottu:
- 200 g Roti, Paratha or Chapati 2-3
- 1 Small Green Pepper
- 100 g Cabbage 1½-2 Cups
- 100 g Red Onion ⅔ Cup
- 1 tablespoon Ghee
- 2 Eggs
- Pinch Coarse Sea Salt
- Fresh Coriander For Garnish
- Green Finger Chillies For Garnish
Instructions
For the Curry:
- Begin by making the curry, this can be done 2-3 days in advance!
- Cut the chicken thigh meat into 5-7mm (¼") thick strips.
- Add the coriander seeds, onion seeds, peppercorns, fennel seeds and cumin seeds to a 25cm frying pan, and toast them for a minute or two, then grind them in a pestle and mortar or spice grinder.
- Cut the shallot in half, peel it and then cut it into thin half-moon shapes.
- Peel the garlic and mash it to a paste; adding a pinch of salt helps with this process.
- Peel the ginger and grate it.
- Bash the cardamom pod with the side of a knife to crack it a little.
- Heat a 25cm (10") frying pan over a medium-high heat and when it is hot, add the ghee and the shallots, then cook for 2-3 minutes, stirring occasionally.
- Toss in the tomato puree, cook for 1 minute, stirring and mashing to cook out the raw flavour.
- Add the curry leaves, dried Kashmiri chillies, cinnamon bark, black cardamom pod, garlic and ginger and cook for 1 minute, stirring constantly.
- Add the chicken, the ground seeds, salt, turmeric, chilli powder and brown sugar, then cook for 3-4 minutes, tossing and stirring regularly.
- Pour in the coconut milk, stir to combine, reduce the heat to low, add a lid and simmer for 20 minutes. Remove the lid, turn the heat up to medium-high and cook for 3-5 minutes to reduce the sauce a little.
For the Kottu:
- Roll the roti into a "sausage" shape, then cut them into strips 5-7mm (¼") thick.
- Remove the stem and seeds from the green pepper and cut it into strips the same size as the roti.
- Finely shred the cabbage.
- Cut the red onion in half, peel it and then finely slice it.
- Chop the coriander for the garnish topping, use as much as you like!
- Slice the green chillies for the garnish topping; again, use as many as you like.
- Beat the eggs in a small mixing bowl.
- Just before you start cooking, remove the cinnamon and cardamom pod from the curry and discard them.
- Heat a large (30cm or 12"+) pan over a high heat. When it is hot, add the ghee followed by the eggs.
- When the eggs have almost set, add the green pepper, cabbage and onion, and using 2 large spoons, chop the egg with the vegetables, almost stir-frying them as you go.
- Add the curry you made earlier, stir and cook until it has heated through, try not to break the egg up too much.
- Finally, add the roti and the salt, and stir until it is combined and heated through.
- Remove from the heat and garnish with some extra sliced red onion, green chillies and coriander.
Nutrition
Serving: 1 | Calories: 983kcal | Carbohydrates: 81g | Protein: 45g | Fat: 57g | Saturated Fat: 33g | Polyunsaturated Fat: 20g | Cholesterol: 342mg | Sodium: 1338mg | Fiber: 16g | Sugar: 20g
