---
title: Kottu Roti (Chopped Roti Stir-Fry)
servings: 4
prep time: 20 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/kottu-roti
---

Gather @chicken breast{300%g} and @vegetable oil{2%tbsp}.

Fry the diced chicken in the oil with the @curry powder{1%tbsp} and a pinch of salt until cooked through and lightly browned; set aside.

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

Add the @cabbage{200%g}, @carrot{1}, @spring onion{1%bunch}, @garlic{3%clove} and @green chili{2}; stir-fry hard over high heat until just wilted, 2–3 minutes. ~{150%seconds}

Return the chicken and scrambled @egg{3} to the pan, then pile the torn @flatbread{6} on top.

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. ~{270%seconds}

Splash in the @soy sauce{2%tbsp}, toss once more to coat, and taste for salt.

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