Name: Chicken Kottu
Ingredients: 2 tbsp. vegetable oil; ½ medium onion; 1 tbsp. minced garlic about 3 garlic cloves; 1 tbsp. minced ginger; 6 large jalapeños or 3 Anaheim peppers, halved and sliced; 1 cup sliced leeks, washed, white part only; ¼ of a cabbage; ½ tsp. cayenne pepper, leave it out if you prefer a mild kottu; 2 heaping cups of shredded chicken; ½ cup curry sauce; 1 cup grated carrots; 3 eggs; 1 cup shredded cheese (optional); Salt and pepper; 1 lb. chopped godamba Roti or flour tortillas

1

In a large wok or nonstick pan (12 inch), heat the vegetable oil over medium-high heat. Add the onion and sauté until softened. Add the ginger and garlic and sauté for a few seconds. Do not let them burn.

2

Add all the vegetables (except for the carrots) and a generous pinch of salt and stir-fry for a few minutes. Add the chicken, cayenne pepper and the curry sauce and stir-fry until the vegetables are just starting to soften.

3

Add the carrots and mix them in. Whisk the eggs together in a bowl and season with a pinch of salt. Create a well in the middle of the vegetable mix and add the eggs into this well. Let the eggs cook while scrambling them. When the eggs are almost cooked, you can mix it with the vegetables and chicken. Taste and season with salt.

4

If you’re making chicken and cheese kottu roti, add the shredded cheese and mix throughly at this point.

5

Add the shredded roti and mix throughly with the vegetables and chicken. Mix frequently until the shredded roti is completely coated with the all the spices and curry sauce. Cook for about 5 minutes.

6

Serve while hot with extra leftover curry sauce (optional).