Sri Lankan Kottu Roti (කොත්තු රොටි) — Chopped Flatbread Stir-Fry with Chicken Curry Gravy

• 600 gcooked godamba roti (cooled and chopped into 2 cm strips; plain paratha may be used)
• 450 gboneless skinless chicken thighs
• 1.5 tspfine sea salt
• 0.75 tspground turmeric
• 2.5 tspSri Lankan roasted curry powder
• 1 tspfreshly ground black pepper
• 2 tbsplime juice
• 3 tbspcoconut oil (divided)
• 150 gred onion (thinly sliced)
• 4 clovegarlic (finely chopped)
• 1 inchfresh ginger (peeled and finely grated)
• 2green chiles (thinly sliced)
• 12 leafcurry leaves
• 1 leafpandan leaf (tied in a knot)
• 120 gtomato (diced)
• 180 mlchicken stock
• 120 mlfull-fat coconut milk
• 1 tbspsoy sauce
• 3large eggs (lightly beaten)
• 150 gcarrot (cut into matchsticks)
• 200 ggreen cabbage (finely shredded)
• 120 gleek (thinly sliced and well washed)
• 50 gscallions (thinly sliced)
• 1 tspred chili flakes
• 6 sprigcilantro (roughly chopped)
• 1lime (cut into wedges)

Instructions

1. 1

   Put the chicken thighs in a bowl with 0.75 tsp salt, 0.5 tsp turmeric, 1.5 tsp roasted curry powder, 0.5 tsp black pepper, and 1 tbsp lime juice. Mix thoroughly, cover, and let the chicken marinate for 20 minutes while you chop the roti and vegetables.

2. 2

   Heat 1.5 tbsp coconut oil in a wide pan over medium heat, then add the onion, garlic, ginger, green chiles, curry leaves, and pandan leaf. Cook for 5 minutes, stirring often, until the onion softens and the curry leaves smell fragrant but the garlic has not browned.

3. 3

   Add the marinated chicken and cook for 4 minutes, turning the pieces until the spice coating darkens slightly. Stir in the tomato, chicken stock, coconut milk, soy sauce, remaining 1 tsp roasted curry powder, remaining 0.25 tsp turmeric, remaining 0.5 tsp black pepper, and remaining 0.75 tsp salt.

4. 4

   Simmer the chicken curry gravy over medium-low heat for 15 minutes, or until the chicken is cooked through and the sauce is loose but flavorful. Remove the pandan leaf, transfer the chicken to a board, chop it into small bite-size pieces, and keep the gravy separate for the final stir-fry.

5. 5

   Heat the remaining 1.5 tbsp coconut oil on a large griddle, wok, or the widest skillet you own over medium-high heat. Add the beaten eggs and scramble for 45 seconds, then add the carrot, cabbage, leek, scallions, and chili flakes and stir-fry for 3 minutes until the vegetables wilt but keep some crunch.

6. 6

   Add the chopped godamba roti and chopped chicken to the hot pan, spreading them across the vegetables. Pour in 180 ml of the reserved curry gravy and chop, toss, and fold the mixture with two metal spatulas for 4 minutes, so the roti absorbs the gravy without becoming soupy.

7. 7

   Sprinkle over the chopped cilantro and the remaining 1 tbsp lime juice, then toss for 30 seconds more. Serve immediately with lime wedges and any remaining curry gravy on the side, because kottu roti is best while the roti is hot, soft, and still slightly chewy.