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)