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1. Thinly slice the onions, carrots, leek, and cabbage. Mince the garlic, grate the ginger, finely slice the green chilies, and roughly tear the curry leaves.
2 piece yellow onion,
3 piece carrot,
1 piece leek,
0.5 piece green cabbage,
4 clove garlic clove,
2 tbsp fresh ginger,
2 piece green chili,
12 piece curry leaves
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2. Trim any excess fat from the chicken thighs and pat them dry with paper towels.
900 g boneless skinless chicken thighs
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3. In a skillet over medium heat, warm the vegetable oil, then add the onions, carrots, and leek. Sauté until just beginning to soften and take on a little color, about 5 to 7 minutes.
2 piece yellow onion,
3 piece carrot,
1 piece leek,
2 tbsp vegetable oil
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4. Stir in the garlic, ginger, green chilies, and curry leaves and cook until fragrant, about 1 to 2 minutes.
4 clove garlic clove,
2 tbsp fresh ginger,
2 piece green chili,
12 piece curry leaves
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5. Sprinkle in the turmeric, Sri Lankan curry powder, black pepper, chili powder, smoked paprika, cumin, salt, and sugar. Toast the spices briefly, stirring constantly, for about 1 minute.
0.5 tsp ground turmeric,
2 tbsp Sri Lankan curry powder (unroasted if possible),
1 tsp ground black pepper,
0.5 tsp chili powder,
0.5 tsp smoked paprika,
0.5 tsp ground cumin,
1.5 tsp salt,
0.5 tsp sugar
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6. Add the tomato paste, soy sauce, chicken stock, and coconut milk. Stir to form a smooth, aromatic sauce and bring just to a simmer, then remove from the heat.
2 tbsp soy sauce,
2 tbsp tomato paste,
0.8 cup chicken stock,
0.5 cup coconut milk
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7. Place the chicken thighs in the bottom of the slow cooker, then scatter the cabbage over the top.
900 g boneless skinless chicken thighs,
0.5 piece green cabbage
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8. Pour the hot sauce and vegetable mixture evenly over the chicken and cabbage, making sure everything is coated.
900 g boneless skinless chicken thighs,
0.5 piece green cabbage
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9. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is very tender and easy to shred.
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10. Using two forks, shred the chicken directly in the slow cooker, mixing it thoroughly with the vegetables and sauce.
900 g boneless skinless chicken thighs
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11. Stir in the butter or ghee and lime juice until melted and glossy. Taste and adjust seasoning with additional salt or soy sauce if needed.
2 tbsp soy sauce,
2 tbsp lime juice,
1.5 tsp salt,
1 tbsp butter or ghee
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12. Thinly slice the scallions and chop the cilantro, then fold them through the chicken and vegetable mix just before serving.
4 piece scallions,
0.5 cup fresh cilantro
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13. Serve the kottu-style chicken and veg mix spooned over warm rice or tucked into roti as a flavorful filling. Cool any leftovers quickly and refrigerate or freeze for batch meals.
