Chicken Kothu Roshi

This spicy Chicken Kothu is a great recipe for dealing with leftovers. You can use leftover roasted chicken, left over chicken from curries or whatever cooked chicken you have on hand. If you don’t have leftover chicken, just boil and shred 140 grams of chicken breast in salted water.

We used Maldivian flatbread roshi in this recipe but you can use rotis or chapatis or whatever flatbreads you have with you.

This is a really spicy kothu, so remember to adjust the heat level to your liking.

Serves: 2-3

Ingredients:

• 1 large onion
• ½ scotch bonnet pepper (or to taste)
• 1 cup thinly sliced cabbage
• ½ medium carrot
• 1 large tomato
• 2 ½ cups roshi (cut into half inch strips)
• 1 tsp. grated ginger
• 1 tsp. grated garlic
• ½ tsp. cumin seeds
• 2 ½ tsp. coriander seeds
• 5 dried red chillies
• ¼ tsp. black peppercorns
• 3 cardamom pods
• 1 inch piece of cinnamon
• ¼ tsp. turmeric powder
• 2 tbsp. oil
• 5 curry leaves
• 6 inches pandan
• 1 tbsp. dark soy sauce
• 1 tbsp. oyster sauce
• 2/3 cup water
• 1/4 tsp. salt (or to taste)
• 1 cup cooked shredded chicken (140 grams)
• 2 eggs

Instructions:

1. Dice the onion and thinly slice the scotch bonnet pepper, cabbage, carrot and tomato. Cut the roshi into half inch strips and set that aside too (6 roshi would do for this recipe). Grate the ginger and the garlic.
2. Heat a pan and add the cumin, coriander, dried red chillies, black peppercorns, seeds from the cardamom pods and the cinnamon stick. Roast the spices until you can see a hint of brown on the coriander seeds; there’s going to be a spicy aroma too. Once roasted, remove from the pan, let the spices cool down, and then transfer to a grinder. Add the turmeric to the grinder and grind the roasted spices until everything is minced and mostly powdery. Set aside.
3. Heat the oil in a large pot and add the sliced onions, scotch bonnet, curry leaves and pandan. Sauté the mixture on medium heat until the onion softens and you see a hint of brown on them. Then add the ginger and garlic and cook for around half a minute or until you can smell the ginger and garlic aroma.
4. To the pot, add the cabbage, carrot and tomato, and cook the mixture until the cabbage starts to soften. Around 5 minutes will do.
5. Add the roasted and ground spices, soy sauce, oyster sauce and water to the pot. Do a taste test and add salt if you'd like; we added 1/4 teaspoon. Mix to combine and let it cook for around half a minute.
6. Add the shredded chicken, give it a good mix and let it cook for around 3 minutes.
7. Add the roshi and mix to combine, making sure the roshi is well coated with the sauce.
8. Quickly whisk the eggs in a small bowl. Push the contents in the pot to one side and add the eggs. When the eggs start to set, scramble and mix it really well with everything else that’s in the pot and that’s it.