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Chicken Kottu Roti

Francis Lam
  • 105 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Chicken thighs, boneless skinless

2

Chicken thighs

3/4 cup

Sauce from chicken curry

4 cloves

Garlic

1 2/3 tbsp

Ginger

1

Green chile, small hot

1 cup

Julienne carrots

2

Red onion, medium

5

Scallions

5 oz

Tomato

2

Eggs

1 cup

Coconut milk

3 tsp

Soy sauce

2 tsp

Worcestershire sauce

1

2-inch stick cinnamon

2

Cardamom pods, green

1/2 tsp

Kosher salt

2

Salt

3 1/2 tsp

Sri lankan chile powder

3 tbsp

Sri lankan roasted curry powder

1 tbsp

Cider vinegar

11 tbsp

Vegetable oil

4

Curry, leaves (or to taste)

10

Curry, leaves

1 tablespoon minced pandan leaves (or to taste)

1 tablespoon chopped pandan leaves

1 pound Sri Lankan roti, cut into 1/2 inch pieces (or other flaky flatbread, like Indian paratha)