Chicken Kottu Roti

• 1 1/2 pounds boneless skinless chicken thighs (about 6 thighs)
• 2 teaspoons soy sauce
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 3 tablespoons Sri Lankan roasted curry powder
• 3 1/2 teaspoons Sri Lankan chile powder (or other medium-hot chile powder)
• 3 tablespoons vegetable oil
• 1 tablespoon minced ginger
• 4 cloves garlic, sliced
• 1 tablespoon minced pandan leaves (or to taste)
• 4 curry leaves (or to taste)
• 2 green cardamom pods
• 1 2-inch stick cinnamon
• 1 small hot green chile, sliced
• 1 medium red onion, thinly sliced
• 5 ounces diced tomato
• 1 cup coconut milk
• 1 tablespoon cider vinegar
• Salt, to taste
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 2 teaspoons finely minced ginger
• 1 tablespoon chopped pandan leaves
• 10 curry leaves
• 5 scallions, cut in 1/2-inch pieces
• 1 cup julienne carrots (about 1/4 pound)
• 1 medium red onion, diced
• 1 teaspoon soy sauce
• Salt, to taste
• 1 pound Sri Lankan roti, cut into 1/2 inch pieces (or other flaky flatbread, like Indian paratha)
• 2 chicken thighs, curry, chopped
• 3/4 cup sauce from chicken curry

1. In a mixing bowl, combine the chicken, soy sauce, Worcestershire sauce, kosher salt, 1 tablespoon curry powder and 1 1/2 teaspoons chile powder.
2. Marinate 30 minutes to overnight.
3. Heat oil in a large saucepan over medium-high heat.
4. Add the ginger, and sizzle about 20 seconds.
5. Add garlic, pandan leaves, curry leaves, cardamom and cinnamon.
6. Cook, stirring, until the ginger and garlic are golden brown.
7. Add chile, onion and a generous pinch of salt.
8. Stir until the onion is softened and translucent, 3 minutes.
9. Add remaining curry and chile powders, and cook, until darkened and aromatic.
10. Stir in tomato.
11. Add chicken, coconut milk and enough water to cover, about 1 cup.
12. Bring to a boil, and add the vinegar and salt to taste (you may not need it).
13. Simmer, partly covered, for 35 minutes, until the chicken is just cooked through.
14. Reserve for kottu roti.
15. Leftover curry may be frozen.

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Taken from cooking.nytimes.com/recipes/1017015 (may not work)