- 2 chicken Marylands
- 2 roti
- 1 ATLAS kottu roti spice paste
- 1 roasted peanuts bag
- 2 carrots
- 1 cabbage bag
- 1 red onion
- 1 garlic clove*
- 1 curry leaves bag*
- 1 coriander bunch*
Pantry staples: Cooking oil, salt, egg (optional)
Allergens: Wheat, soy, onion, garlic, gluten, nuts (peanut)
Specialised equipment: Wok or flat grill plate (optional)
Chef's note: Traditionally, this dish is cooked by street vendors on a large hot plate with all the ingredients vigorously chopped together using two metal blades. If you like, just before you add the cooked chicken to the mix, you can add one whisked egg per person by creating a well in the middle of the vegetable mix and letting it cook inside. Once cooked, mix the egg in with the vegetables.
* Curry leaves, garlic and coriander are to be split across various other dishes so please read each recipe carefully.
1. Marinate the chicken
Read recipe carefully before you begin. Cut the chicken into bite sized pieces. Add 1 tablespoon per person of water to the curry paste and mix. Massage half of the curry paste mixture and a splash of oil into the chicken. Set aside to marinate for at least 10 minutes while you prepare the remaining ingredients.
2. Prepare the ingredients
Wash the vegetables. Thinly slice the cabbage and onion. Peel and grate or cut the carrot into matchstick size pieces. Mince 1 garlic clove* per 2 people. Cut the roti into pieces. Pick 1 stem of curry leaves* per 2 people. Pick some of the coriander leaves*. Chop 1 teaspoon per person of the coriander roots and stems.
3. Cook the chicken
Heat a splash of oil in a wok or on a flat grill plate (or frying pan) over medium heat. Add the chicken pieces along with the marinade and cook for 4 minutes on each side or until browned and mostly cooked through. Set aside in a clean bowl.
4. Cook the vegetables
Heat a small splash of oil in the wok or flat grill plate (or frying pan) over medium-high heat. Add the onion for 3 minutes or until softened, making sure to move the onion around continuously. Add the garlic and curry leaves for 30 seconds, taking care not to burn them.
5. Add the carrot
Add the cabbage and coriander roots and stems then stir fry for 3 minutes, or until the vegetables start to soften. Add the carrot and cook for 1 minute or until it starts to soften.
6. Add the chicken
Add the chicken and the remaining spice paste to the wok or hot plate. Mix well to make sure that all vegetables and chicken pieces are coated with the spice paste.
7. Add the roti
Add the roti pieces and cook for 3-5 minutes or until everything is mixed well together and the chicken is heated. Season to taste.
8. To serve
Divide the kottu roti between serving plates. Top with the roasted peanuts and coriander leaves.