“Mouthwatering Sri Lankan Snack: Kottu Roti with Chicken Curry – A Sensory Feast for Your Taste Buds!”

Allergens

Gluten (in roti), Eggs, Dairy (optional)

Ingredients

• 2 large roti flatbreads
• 1 cup diced chicken breast
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece of ginger, grated
• 1 green chili, finely chopped
• 1 cup cubed potatoes
• 1/4 cup chopped tomatoes
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp ground black pepper
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1 cup chicken broth
• Salt, to taste
• 1 tbsp cooking oil
• Fresh coriander leaves for garnish

Instructions

1. In a large pan, heat the oil over medium heat and sauté the onions, garlic, and ginger until they are golden brown.
2. Add the green chili, turmeric powder, cumin powder, coriander powder, ground black pepper, cinnamon powder, and cardamom powder, stirring well to combine.
3. Add the diced chicken breast and cook until it changes color.
4. Stir in the chopped tomatoes, potatoes, and chicken broth. Cover the pan and let it simmer for about 20 minutes or until the potatoes are cooked through. Season with salt to taste.
5. While the curry is cooking, chop the roti flatbreads into bite sized pieces.
6. In a large wok or skillet, heat some oil over medium high heat and add the chopped roti. Stir fry until they are golden brown and crispy.
7. Add the chicken curry to the wok with the roti pieces and mix well. Cook for another 2 minutes to allow the flavors to meld together.
8. Garnish with fresh coriander leaves and serve immediately.

Chef’s Insight

The secret to this dish is in the spice blend, which gives it a unique and irresistible flavor profile.

Notes

Adjust the spice levels according to your taste preferences.