Kottu Roti (Sri Lankan Street Dish)

Ingredients

• 4 godhamba roti (or flatbread/paratha), cut into thin ribbons
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 green chile, thinly sliced
• 1 carrot, julienned
• 1 cup cabbage, thinly shredded
• 1 leek, thinly sliced
• 2 eggs, lightly beaten
• 1 1/2 cups cooked chicken, shredded or diced
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons soy sauce
• 1 cup cup chicken curry sauce, for serving

Method

1. 1

   Stack the roti and slice into thin ribbons, about 1/4 inch wide; set aside.

2. 2

   Heat the oil in a large skillet or griddle over medium-high heat. Add the onion, garlic, ginger, and green chile, and cook until fragrant, about 2 minutes.

   2:00 · Cook aromatics
3. 3

   Add the carrot, cabbage, and leek, and stir-fry until just softened but still crisp, about 3 minutes.

   3:00 · Stir-fry vegetables
4. 4

   Push the vegetables to one side of the skillet. Pour the beaten eggs into the cleared space and scramble until just set, about 1 minute.

   1:00 · Scramble eggs
5. 5

   Add the shredded chicken, curry powder, turmeric, salt, and black pepper, and mix everything together, about 1 minute.

   1:00 · Mix in chicken and spices
6. 6

   Add the sliced roti ribbons and soy sauce. Using two metal spatulas, chop and toss the mixture continuously to combine everything evenly, 5 to 7 minutes.

   5:00 · Chop and toss kottu
7. 7

   Taste and adjust salt as needed, then divide among plates and serve hot with chicken curry sauce drizzled over the top or on the side.