Sri Lankan-Style Chicken Kottu Roti with Vegetables
A single portion of Sri Lankan cooking, ready in 21 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Method
- 1
Heat 1 tbsp of the oil in a wok or large pan and stir-fry the chicken for 4–5 minutes until browned and cooked through; remove and set aside.
- 2
Add the remaining oil, then the onion, pepper, carrot, garlic, ginger and chilli, and stir-fry for 3–4 minutes until softened.
- 3
Push the vegetables aside, crack in the egg and scramble briefly.
- 4
Add the roti strips, curry powder, soy sauce and the cooked chicken to the pan, and toss everything together vigorously for 2–3 minutes until well combined and hot through.
- 5
Season to taste, then serve hot, with extra chilli or a wedge of lime if you like.
