Chicken kothu roti recipe
 Fried bread, eggs and a luxe chicken curry - this Tamil Sri Lankan kothu roti is the ultimate comfort food! 1kg/2lb 4oz chicken thighs, bones removed, cut into 2cm/¾in pieces4 tsp roasted Sri Lankan curry powder1 tbsp Greek yoghurt 2 tbsp sunflower oil½ tsp black mustard seeds½ tsp fennel seeds1 red onion, finely chopped10 fresh curry leaves4 garlic cloves, finely chopped2.5cm/1in piece ginger, peeled and finely chopped½ tsp ground turmeric3 medium vine ripened tomatoes, finely chopped300ml/10fl oz coconut milk salt and freshly ground black pepper 1kg/2lb 4oz chicken thighs, bones removed, cut into 2cm/¾in pieces 4 tsp roasted Sri Lankan curry powder 1 tbsp Greek yoghurt 2 tbsp sunflower oil ½ tsp black mustard seeds ½ tsp fennel seeds 1 red onion, finely chopped 10 fresh curry leaves 4 garlic cloves, finely chopped 2.5cm/1in piece ginger, peeled and finely chopped ½ tsp ground turmeric 3 medium vine ripened tomatoes, finely chopped 300ml/10fl oz coconut milk salt and freshly ground black pepper 4 frozen roti or paratha4 tbsp sunflower oil4 free-range eggs2 garlic cloves, grated1cm/½in piece ginger, peeled and grated1 leek, halved lengthways and sliced1 red onion, thinly sliced½ carrot, peeled and sliced into matchsticks2 tsp chilli powder (optional)2 tbsp soy saucesalt 4 frozen roti or paratha 4 tbsp sunflower oil 4 free-range eggs 2 garlic cloves, grated 1cm/½in piece ginger, peeled and grated 1 leek, halved lengthways and sliced 1 red onion, thinly sliced ½ carrot, peeled and sliced into matchsticks 2 tsp chilli powder (optional) 2 tbsp soy sauce salt Method Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes.To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside.Cook the frozen paratha as instructed on the packet then set aside to cool. Once cool cut into small rectangles approximate 1x2cm/½inx¾in.When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally.Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so. Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes. Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes. To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent. To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside. Cook the frozen paratha as instructed on the packet then set aside to cool. Cook the frozen paratha as instructed on the packet then set aside to cool. Once cool cut into small rectangles approximate 1x2cm/½inx¾in. Once cool cut into small rectangles approximate 1x2cm/½inx¾in. When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil. When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally. Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so. Recipe tips Roasted Sri Lankan curry powder can be found in Asian supermarkets or ordered online.