Chicken Kottu Paratha

We love a good spicy kottu, especially when it sits in the sweet spot between soggy and dry.

In this Chicken Kottu Paratha recipe we used some really delicious SK Original Parathas which we got from one of our partners Standard & Origin (S&O). These parathas are chewy and buttery with lots of flaky layers.

Serves: 2

Ingredients:

• 3 SK Original Parathas
• 170g boneless chicken breast (2/3 when cut into small cubes)
• 1 large onion
• 1/3 cup thinly sliced carrot
• 1/3 cup thinly sliced cabbage
• 2 large garlic cloves (1 tbsp. when minced)
• ½ tbsp. minced ginger
• 2 dried red chillies
• 3 tbsp. oil
• 10 curry leaves
• ½ scotch bonnet pepper
• 2 eggs
• ½ tsp. cumin powder
• ½ tsp. coriander powder
• ¼ tsp. turmeric powder
• ½ tsp. red chilli powder
• ½ tsp. salt
• 6 tbsp. tomato paste (2 small cans)
• ½ tbsp. oyster sauce
• 1/3 cup water

Instructions:

1. Heat a pan. Once heated, place a frozen SK Original Paratha gently in the pan and cook both sides until golden brown. Remove to a plate and repeat until you run out of parathas.
2. Cut the parathas into ½ inch squares. We cut ours by first rolling each paratha and cutting them into ½ inch strips.
3. Cut the chicken into small cubes. Ours were around 1/3 inch.
4. Thinly slice the onion, cabbage and carrot. Mince the garlic and grate the ginger. Cut the dried chillies into halves.
5. Heat oil in a large pan and add the chicken. Stir fry on high heat until the chicken is cooked and you get a slight brownish tint on it. For us this took around 6 minutes. Once the chicken is cooked, remove to a plate.
6. Then add garlic and ginger to the same pan and stir fry for half a minute on high heat or until the garlic is soft.
7. Then add the onion, curry leaves, scotch bonnet, dried chili and stir fry for 2 minutes or until the onions are soft.
8. Then add in the carrot and cabbage and cook another 2 minutes or until they soften a bit.
9. Push the contents in the pot to one side and add the eggs and then stir and fold the eggs as they set to scramble it. Once the eggs are scrambled, mix everything together.
10. Add cumin, coriander, turmeric, chili powder, salt and mix well.
11. Then add the tomato paste and oyster sauce and mix again.
12. Add the chicken and stir fry for 1 minute.
13. Then and the water and stir to combine.
14. Finally, add the chopped paratha, mix to combine and stir fry for an additional minute and that’s it.

Note: If you can’t find SK Original Paratha from a shop near you, contact 301 5533 or 301 5522.