Kottu Roti with Chicken

Cut the chicken thigh into strips. In a wide pan, heat 1 tbsp vegetable oil, fry the chicken for 5–6 minutes, then add 1 tsp Sri Lankan curry powder, turmeric, half the black pepper, salt and 100 ml water. Cover and simmer for 10 minutes, until the chicken is fully cooked; keep the sauce that forms.

Cut the cooled godamba roti into strips about 2 cm wide. Prepare separately the onion, garlic, ginger, green chili, leek, carrot and cabbage.

Heat 2 tbsp vegetable oil very well in a large pan or flat griddle. Add the onion, garlic, ginger and green chili; fry for 1–2 minutes until fragrant.

Add the leek, carrot and cabbage and stir-fry for 3–4 minutes over high heat: the vegetables should soften slightly but stay crisp.

Push the vegetables to the side, pour in the beaten eggs and quickly scramble with a spatula into soft pieces. Add the cooked chicken along with its sauce, the remaining curry powder, chili flakes, the remaining black pepper and salt.

Add the roti strips and lemon juice. Over high heat, chop and toss everything together with two spatulas for 3–5 minutes, so the roti absorbs the sauce and everything is evenly combined.

Serve the kottu roti immediately, hot, with extra lemon juice if desired.