This Sri Lankan street food came about as a way of using up leftover roti breads and vegetables. The ingredients are piled on a flat griddle and chopped with two large blades, creating a sound that’s a quintessential part of Sri Lankan markets.
skinless chicken breasts, cut into finger sized pieces
1
onion, finely chopped
6
dried curry leaves
3
garlic cloves, crushed
3cm piece fresh root ginger, peeled and grated
1
red chilli, deseeded and finely chopped, plus extra to garnish
1tsp.
ground cumin
1tsp.
ground coriander
1
large carrot, cut into matchsticks
1/2
sweetheart cabbage, finely shredded
2
tomatoes, cut into wedges
2
medium eggs, beaten
4
spring onions, finely sliced
For the Curry Sauce
160ml
tin coconut cream
1Tbsp.
curry powder
1Tbsp.
soy sauce
1Tbsp.
tomato puree
Directions
Step 1Heat 1tbsp oil in a large, deep frying pan and fry the rotis until toasted. Empty on to a large plate. Add 1tbsp more oil to the pan and fry the chicken for 5-6min until golden and cooked through. Empty on to the roti plate.
Step 2Add remaining oil to the pan and fry onion for 5min, until lightly golden. Stir in curry leaves, garlic, ginger, chilli, ground cumin and coriander and fry for 30sec.
Step 3Add carrot and cabbage and cook for a further 3min, until just softened, then stir in tomatoes and cook until they start to release juice. Stir in the eggs and cook for 2min, until lightly scrambled.
Step 4Meanwhile, mix the curry sauce ingredients in a small bowl. Return chicken and roti to the pan with sauce and spring onions. Mix well and cook for a further 1min. Serve sprinkled with extra chillies, if you like.
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