Chicken Kottu Roti

cooking.nytimes.com

Sonya Terjanian

subheading: FOR THE CURRY SAUCE:

1 ½ pounds boneless skinless chicken thighs (about 6 thighs)

2 teaspoons soy sauce

2 teaspoons Worcestershire sauce

½ teaspoon kosher salt

3 tablespoons Sri Lankan roasted curry powder

3 ½ teaspoons Sri Lankan chile powder (or other medium-hot chile powder)

3 tablespoons vegetable oil

1 tablespoon minced ginger

4 cloves garlic, sliced

1 tablespoon minced pandan leaves (or to taste)

4 curry leaves (or to taste)

2 green cardamom pods

1 2-inch stick cinnamon

1 small hot green chile, sliced

1 medium red onion, thinly sliced

5 ounces diced tomato

1 cup coconut milk

1 tablespoon cider vinegar

Salt, to taste

subheading: FOR THE KOTTU ROTI:

½ cup vegetable oil

2 eggs, lightly beaten

2 teaspoons finely minced ginger

1 tablespoon chopped pandan leaves

10 curry leaves

5 scallions, cut in ½-inch pieces

1 cup julienne carrots (about ¼ pound)

1 medium red onion, diced

1 teaspoon soy sauce

Salt, to taste

1 pound Sri Lankan roti, cut into ½ inch pieces (or other flaky flatbread, like Indian paratha)

2 chicken thighs, curry, chopped

¾ cup sauce from chicken curry

Directions at cooking.nytimes.com

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