Ingredients

• 3 tbsp vegetable oil (I always use olive oil)
• 2 tbsp butter (optional, for richness)
• 1 cup sliced onion
• ¼ cup curry leaves
• 1 cup -100g sliced leeks (3½ oz white part, add tender greens if you like)
• 3 cups -150g shredded cabbage
• 1 ½ cups -100g julienned carrots
• 1 tsp roasted chili powder
• 1 tsp red chili flakes
• 1 tsp ground fennel seeds (optional)
• 3 whole eggs
• 200–300g cooked roti (2 to 3 day-old breads, sliced finely or shredded)
• 4 chicken thighs 24oz -700g chicken thighs, shredded or chopped
• Salt to taste
• Lime wedges, to serve

• Curry base gravy

• ¾ cup chicken stock
• ½ cup coconut milk (full fat, unsweetened)
• 1 tsp curry powder, garam masala or Sri Lankan curry powder
• 1 tsp tomato paste
• ½ tsp turmeric powder

Steps

• Step 1

  In a large wok, kadai or cast iron skillet, over high heat, heat the oil and butter until sizzling. Add the seasoned chicken thighs and fry until browned on each side.  Chop and set aside.

• Step 2

  In the same large wok, kadai or cast iron skillet over medium-high heat, heat 2 tbsp of the oil until shimmering. Add the tomato paste and fry for 30 seconds to remove the raw flavour. Stir in curry powder and turmeric, and cook for another 30 seconds until aromatic.

• Step 3

  Pour in the chicken stock and coconut milk. Stir and simmer for about 2 minutes until slightly thickened to form a light curry base. Transfer to a bowl and set aside. Clean skillet.

• Step 4

  To the same large wok, kadai or cast iron skillet, add olive oil and butter, once hot, add the onion and curry leaves. Stir-fry for about a minute until fragrant. Add the leeks, cabbage, and carrots. Stir-fry for 3–4 minutes until tender but still crisp.

• Step 5

  Push the vegetables to one side of the pan or wok. Add chili flakes, and fennel (if using) into the hot oil. Stir for 30 seconds until aromatic, then mix back through the vegetables.

• Step 6

  Push everything to one side again. Crack the eggs into the empty side and scramble until nearly set. Combine with the vegetables and season lightly with salt.

• Step 7

  Add the warm curry base gravy. Stir to combine.

• Step 8

  Add the chopped roti and chicken. Optional, using two flat spatulas, toss, press, and chop the mixture together on the hot surface for 2–3 minutes until the roti soaks up the gravy and everything is evenly coated. This vigorous chopping is the signature of kottu roti. If too difficult simply stir until combined.

• Step 9

  Serve hot with lime wedges. A simple cucumber and onion salad or plain yogurt makes the perfect side.

Little Tips

A squeeze of lime at the end balances the richness with freshness.

Don’t drown it in gravy — just coat everything lightly so the roti stays bouncy and not soggy.