Chicken Kottu
This delicious meal consists of lengthy preparations from making fresh Ceylon roti parathas to chopping (kottu) all ingredients (eggs, vegetables, chicken curry) on a hot griddle. This meal is authentic and enjoyable as is.
Ingredients
1 tsp Vegetable ghee
1 tbsp Ginger/garlic paste (homemade)
2 Large eggs
2 oz Chopped leaks
1 oz Grated carrot
5 Whole curry leaves (homegrown)
1⁄4 tsp Chicken bullion
4 oz Chicken pieces from chicken curry (cubes)
1/3 cup Gravy from chicken curry
8 oz Chopped paratha (3.5 parathas – flaky paratha)
Instructions
• Add ghee to a wok on high heat
• Add ginger/garlic paste
• Add eggs and fry eggs till scrambled
• Add leaks, carrot and mix
• Add curry leaves and chicken bullion and mix
• Add chicken curry and mix (can be made up to 48 hours ahead of time)
• Add paratha (pan fry 2 hours before starting to build this dish and let it cool and then cut into
1 inch squares and set aside)