Chicken kothu

Method

1. Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes.

2. To a large frying pan on a medium high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit add the onion, curry leaves, garlic and ginger and cook until the onions are translucent.

3. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour then set aside.

4. Cook the frozen paratha as instructed on the packet then set aside to cool.

5. Once cool cut into small rectangles approximate 1x2cm/½inx¾in.

6. When it’s time to cook I find it's best to do so in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil.

7. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about 2 minutes stirring occasionally.

8. Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so.