Chicken Kothu Roti Other languages: en · de Servings: 3
Ingredients
4 cloves Garlic 50 g Ginger 500 g Chicken Breast 1 Onion 2 Thai Chilis 3 Eggs 5 Roti 1 tsp Cumin Powder 1 tsp Coriander Powder ¼ tsp Chili Powder ½ Lime Sesame Oil Curry Powder Oil A Handful Curry Leaves Salt Water
Prep
2 cloves Garlic
Peel and mince garlic.
50 g Ginger
Peel and finely dice ginger.
500 g Chicken Breast
Cut chicken into 2cm cubes.
Sesame Oil Curry Powder Marinade Garlic Marinade Ginger Diced Chicken
Mix garlic, ginger and curry powder with sesame oil until it becomes a thick paste. Marinate chicken cubes in fridge for at least an hour.
Mise en Place
1 Onion
Cut onion into strips.
2 Thai Chilis
Cut chilis in half. Depending on your desired spicyness, discard seeds. Cut chilis into fine strips.
2 cloves Garlic
Peel and mince garlic.
3 Eggs
Beat eggs. This make take some time, around a minute. The egg should be slightly foamy and fairly liquid.
5 Roti
Cut roti into three roughly equal sized parts, then turn 90 degrees and cut into 1cm wide strips.
Assembly
Oil A Handful Curry Leaves Cut Chili Peeled Garlic Onion Strips
Heat oil in pan. Add chili, curry leaves, minced garlic and onion. Sauté until onion becomes translucent.
Salt 1 tsp Cumin Powder 1 tsp Coriander Powder Fried Onion Marinated Chicken
Add chicken to pan. Season with salt, cumin and coriander. Fry until cooked.
Spiced Chicken Beaten Egg
Move chicken and vegetables to one side of pan. Pour beaten eggs into other half. Gently stir egg until it starts to curdle, then mix with the rest of the pan contents.
¼ tsp Chili Powder Salt Egged Chicken Roti Strips
Add roti to pan. Season with chili powder and salt.
Water ½ Lime Kothu Roti Dry
Add lime juice and stir. If the Kothu Roti is still dry, sprinkle with a bit of water.