Sri Lankan chicken kottu roti

Sri Lanka's favourite street food: flatbreads chopped up and stir-fried with spiced chicken curry, egg, leeks, carrot and cabbage. A great clattery fakeaway and a good way to use up flatbreads.

Ingredients

• 500 g Chicken thighs, boneless and skinless, diced
• 15 g Curry powder
• 2 g Ground turmeric
• 2 g Chilli powder, optional
• 1 Chicken stock cubes, made up with 250ml hot water
• 100 ml Coconut milk
• 40 ml Vegetable oil
• 1 Onions, sliced
• 0.3 Garlic, chopped
• 15 g Fresh ginger, grated
• 1 Fresh chillies, green, sliced
• 1 Leeks, thinly sliced
• 150 g Carrots, cut into thin matchsticks
• 0.3 Green cabbage, shredded
• 3 Eggs, beaten
• 6 Flatbreads, cut into thin strips
• 15 ml Soy sauce
• 1 Limes, cut into wedges

Method

1. Fry the chicken in half the oil with the curry powder, turmeric and chilli powder for a few minutes, then add the stock and coconut milk and simmer until cooked through and saucy.
2. In a large wok, heat the rest of the oil and stir-fry the onion, garlic, ginger and green chilli, then the leeks, carrots and cabbage, until just tender.
3. Push the vegetables to one side, pour the eggs into the gap and scramble until just set, then mix through.
4. Add the flatbread strips, the chicken and most of its sauce and the soy sauce. Toss and chop with the edge of a metal spatula until everything is hot and the bread has soaked up the sauce.
5. Serve with lime wedges and the rest of the curry sauce on the side for spooning over.