Chicken Kottu Roti

Ingredients

• 4 pcs Godamba Roti
• 300 g Chicken Thigh
• 2 pcs Egg
• 1 pcs Onion
• 1 pcs Leek
• 1 pcs Carrot
• 200 g Cabbage
• 2 pcs Green Chili
• 3 pcs Garlic
• 10 pcs Curry Leaves
• 0.5 tsp Mustard Seeds
• 2 tsp Sri Lankan Curry Powder
• 0.5 tsp Chili Powder
• 0.75 tsp Black Pepper
• 2 tsp Kosher Salt
• 2.3333333333333335 tbsp Coconut Oil
• 120 ml Chicken Stock
• 2 tsp Soy Sauce
• 1 pcs Lime
• 10 g Cilantro

Method

1. Thinly slice {onion}, {leek}, {carrot}, {cabbage}, and {green_chili}; mince {garlic}; stack and cut {godamba_roti} into bite-size ribbons so it fries evenly instead of steaming.
2. Pat {chicken_thigh} dry, then season with {kosher_salt} and {black_pepper}. Heat a large flat griddle or wide skillet over medium-high heat with {coconut_oil}, sear the chicken without crowding until deeply browned and cooked through, then rest briefly so the juices stay in the meat.
3. Return the skillet to medium heat with more {coconut_oil}. Add {mustard_seeds} and {curry_leaves}; bloom until crackling and fragrant. Add the prepared {onion}, {leek}, {green_chili}, and {garlic} with a pinch of {kosher_salt}, sauté until softened, then add {carrot}, {cabbage}, {sri_lankan_curry_powder}, and {chili_powder}. Cook until the vegetables soften and the spices smell toasted.
4. Push the vegetables to one side over medium heat, add a little {coconut_oil}, then crack in {egg}. Season lightly with {kosher_salt} and scramble until softly set.
5. Slice the rested {chicken_thigh}, add it back with the cut {godamba_roti}, then splash in {chicken_stock} and {soy_sauce}. Over high heat, chop, scrape, and toss constantly until the roti drinks in the seasoning, the edges turn lightly crisp, and the mixture is hot all the way through. Taste and adjust with more {kosher_salt} and {black_pepper} if needed.
6. Take the pan off the heat, squeeze over {lime}, fold through {cilantro}, and serve immediately while the {godamba_roti} stays tender at the center and lightly crisp at the edges.