Name: Kottu roti with vegetables, eggs and curry spices
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1.5 pcs chapati; 1 pc egg; 75 g chicken breast; 0.25 pcs onion; 0.5 pcs carrot; 0.25 pcs leek; 50 g white cabbage; 0.25 pcs chilli peppers; 0.5 clove garlic; 0.25 teaspoon ginger; 0.5 teaspoon curry; 0.5 tablespoon tomato paste; rapeseed oil; 0.375 l water; salt; ground pepper; coriander; lime

Step by step process

Preparation

1
Cut the chapati flatbreads first into long thin strips, then into bite-sized pieces. This helps them soak up more flavor and makes it easy to pick up with a spoon or chopsticks when mixing and serving.
2
Peel and finely chop the onion. Cut the carrot into long julienne strips, the leek into half-moons, and the cabbage into fine shreds, the vegetables will stir-fry quickly and stay partly crisp. Remove the seeds from the chili and finely chop it.
TIP:
Remove the tough center ribs from the leaves, stack them, roll them up tightly, and slice crosswise into thin strips. The greens will then cook evenly and stay tender.
3
Finely chop the garlic and grate the ginger on a fine grater. In a bowl, whisk the eggs with a pinch of salt so they can be easily mixed in during cooking. Mix the tomato paste with curry spices and a spoonful of water into a thick paste, which prevents the spices from burning and helps release their flavor.
4
If using a meat version, cut the chicken breast into thin strips, season lightly with salt, and set aside. You’ll add it only when stir-frying to keep it juicy.

Cooking

5
Heat canola oil in a deep pan or wok over medium-high heat. If using chicken, quickly sear the strips until golden (2-3 minutes) so they remain juicy, then set aside.
TIP:
Pat the chicken breasts dry before searing and place them only in a properly heated pan. At first, do not move the meat so it can sear and form a crust. Cook it over medium-high heat so it does not burn before it is cooked through.
6
Add the onion to the same pan and fry until translucent. Add the garlic, ginger, and chili. stir-fry for another 30-45 seconds until fragrant. Take care not to burn the spices.
7
Add the prepared vegetables, carrot, leek, and cabbage. Stir-fry for 3-4 minutes, stirring constantly, until the vegetables are slightly softened but still crisp. Mix in the paste of tomato and curry spices with water and briefly cook (1 minute) to develop the flavor.
8
Add the chopped chapati and chicken (if using) back in. Stir everything so the pieces are coated in the seasoned mixture. If it seems dry, add a few spoonfuls of water, this keeps the kottu roti juicy but not soggy.
9
Make a space in the center of the pan and pour in the beaten eggs. Let them set for 1-2 minutes without stirring, then break them up with a spatula into larger pieces and mix well with the other ingredients. Taste and adjust with salt, pepper, and lime juice. If there's excess liquid in the pan, increase the heat and let it evaporate.
TIP:
If you create a space in the pan for the beaten eggs, let them set for a while without stirring, then break them up and mix, you will get nice pieces and the eggs won’t overcook.

Serving

10
Divide the finished kottu roti into bowls or plates, sprinkle with fresh coriander, and drizzle with lime juice. Serve immediately and garnish with extra fresh chili for an extra kick if desired.