Kottu is the sound of Sri Lanka at night — two metal blades hammering a hot griddle. At home a wok and a pair of spatulas do the job. The essential ingredient is leftover chicken curry; the gravy is what soaks into the roti.
Method
- Heat the oil in a large wok or on a flat griddle over high heat. Fry the onion, curry leaves and green chilli for a minute.
- Add the carrots and leek and stir-fry for 2 minutes, keeping everything moving.
- Push the vegetables aside, crack in the eggs and scramble them.
- Add the shredded chicken and curry powder and toss everything together.
- Add the chopped roti and the curry gravy. Chop and fold with two spatulas for 3–4 minutes — the more you chop, the better the texture.
- Season, and serve immediately with extra curry gravy on the side.
Variations
- Cheese kottu: fold in a generous handful of grated cheese at the end.
- Vegetable kottu: skip the chicken, add cabbage and use a dhal gravy instead.