Kottu Roti (Chopped Roti Stir-Fry)

Method

1. 1

   Fry the diced chicken in the oil with the curry powder and a pinch of salt until cooked through and lightly browned; set aside.

2. 2

   On the same hot griddle, scramble the eggs loosely and push them to one side.

3. 3

   Add the cabbage, carrot, spring onion, garlic and green chili; stir-fry hard over high heat until just wilted, 2–3 minutes.

4. 4

   Return the chicken and scrambled egg to the pan, then pile the torn flatbread on top.

5. 5

   Chop and toss everything together with two spatulas — hacking the roti into smaller pieces as you go — until it picks up color and everything is evenly combined, 4–5 minutes.

   💡 Keep the heat high and keep chopping; kottu is meant to pick up a little char, not steam soft.

6. 6

   Splash in the soy sauce, toss once more to coat, and taste for salt.

7. 7

   Serve immediately, straight off the griddle, with extra curry gravy or coconut sambol on the side.