Kottu Roti

Method

Heat oil in a large wok or frying pan over high heat and fry the diced chicken until cooked through, then remove and set aside. Add the onions, garlic, and green chillies to the pan and stir-fry until fragrant and the onions soften. Cut the paratha into bite-sized pieces and add to the wok along with the carrot and cabbage, stirring continuously to break down the bread and combine with the vegetables. Return the chicken to the pan, sprinkle the curry powder over everything, and toss well for 2-3 minutes. Push the mixture to the side, crack the egg into the pan, scramble briefly, then mix through the kottu. Add soy sauce, salt, and black pepper to taste, tossing everything together for another minute until well combined and piping hot. Serve immediately whilst still sizzling.