Chicken Kottu ( Stir-fry)

Prep Time: 20 minutes Cook Time: 30 minutes Servings: 4

Fun Fact: Kottu chefs often compose songs to sing while rhythmically clanking their spatulas against the metal frying surface.

2 tablespoons of vegetable oil 2 cups of shredded chicken (or rotisserie chicken) 1/2 of onion 1 cup of grated carrots 1 tablespoon minced garlic (3 garlic cloves) 3 eggs 1 tablespoon of ginger, minced Salt and pepper 6 large jalapenos (or 3 anaheim peppers), halved and sliced 1 lb. of chopped godhamba roti (or flour tortillas) (optional: remove seeds to make less spicy ) 1 tablespoon of powder 1 cup leeks, sliced and washed (white part only) 1/3 cup of chicken stock 1/4 of a cabbage 1/4 teaspoon of black pepper 1/2 teaspoon of cayenne pepper (optional) 1/2 teaspoon of ground

1. In a large wok or non-stick pan, heat vegetable oil over medium-high heat. 2. When oil is heated, add onion and sauté until softened. 3. Add ginger and garlic and sauté for a few seconds. 4. Add all vegetables except carrots and a pinch of salt. Stir-fry for a few minutes. 5. Add chicken, cayenne pepper, curry powder, cup chicken stock, black pepper, and ground cinnamon. 6. Stir-fry until vegetables soften. 7. Add carrots and mix. 8. Whisk the eggs in a bowl and season with a pinch of salt. 9. Create a well in the middle of the vegetables and add eggs. 10. Scramble eggs while they cook. When nearly cooked, mix with vegetables and chicken. 11. Add shredded roti and mix until completely coated with spices and curry sauce. 12. Cook for about 5 minutes and serve while hot.

Sri Lanka