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Sri Lankan String Hopper Kothu
Nb persons: 0
Yield: about 2 large servings
Preparation time:
Total time:
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Ingredients | |
1 tbsp | olive oil |
2 small | green chilies, chopped |
1 | onion, chopped |
2 | spring onions |
2 large stalks | curry leaves, stalks removed |
3 | eggs |
1/4 tbsp | salt |
1/8 tsp | freshly ground black pepper |
2 Roti, cut in to small squares (For authenticity you can chop them butcher style with blunt blades) | |
3 cups | chicken curry, made of boneless, skinless chicken breast meat |
Lime wedges |
Heat oil in a large wok over medium heat. Add onion, spring onion, chilis and curry leaves; cook, stirring, until onion is soft, about 5 minutes.
Separately in a bowl, lightly beat eggs with salt and pepper. Add to wok, cook, stirring, until mixture resembles scrambled eggs, about 1 minute. Add chopped rotti; cook stirring regularly, for 5 minutes. Add chicken curry; cook, stirring, until well heated through, about 5 minutes and Garnish with lime.
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