Sri Lankan-Style Chicken and Vegetable Kottu Roti (4 Servings)

Cut chicken into bite-size pieces and stir-fry with 1 tbsp oil until its center reaches at least 74°C; set aside.

Fry tomato paste with 1 tbsp oil for 30 seconds, add curry powder and turmeric and fry 30 seconds more.

Pour in 180 mL stock and 120 mL coconut milk; simmer 2 minutes into a curry gravy and set aside.

Heat remaining 1 tbsp oil with optional butter, cook onion and curry leaves 1 minute, then leek, cabbage and carrot 3–4 minutes.

Push vegetables aside, toast chili powder, chili flakes and optional fennel for 30 seconds and mix in.

Scramble 3 eggs on the open side of the pan until whites and yolks are firm, then mix with vegetables.

Add curry gravy, cooked chicken and 250 g chopped roti to the pan.

Chop and toss with two spatulas for 2–3 minutes until uniformly hot, then adjust salt.

Serve with lime; refrigerate leftovers within 2 hours at 4°C or below, eat within 3–4 days and reheat to 74°C.