Sri Lankan Cheese Kothu

Method

1. 1

   In a pan pour ghee and grill the parottas until golden brown and crispy. Tear the parottas into small pieces and set aside.

   GheeParotta

2. 2

   In a mixing bowl add the chicken, salt, black pepper, garam masala and cumin powder, mix and set aside.

   ChickenSaltBlack Pepper PowderGaram Masala PowderCumin Powder

3. 3

   In a wok/deep pan add butter and saute the chicken on a high flame until golden brown and cooked through.

   Butter

4. 4

   Take the chicken out add in the spring onion whites, and saute for 10 seconds, add in the ginger garlic paste and cook until the raw flavour disappears (around 10 seconds) Add in the green chillies and toss. Add in the tomato, cabbage, carrot and capsicum juliennes and toss until thoroughly combined.

   CarrotGreen CapsicumSpring Onion (whites)Green ChilliCabbageGinger Garlic PasteTomato

5. 5

   Add in the eggs and scramble them. Pour in milk and bring it to a boil. Add the chilli flakes and garam masala, curd and the grated cheese.

   Curry leavesMilkGaram Masala PowderCurdEggsChilli Flakes

6. 6

   Add in the parotta and toss. The desired consistency is a kothu parotta consistency. Garnish with curry leaves and coriander leaves and serve hot.

   Cheese