Cinnamon Hearth Kottu

Cinnamon Hearth Kottu is a delightful culinary fusion that marries the robust and fiery flavors of Sri Lankan kottu roti with the warm and comforting aroma of cinnamon. Traditionally, kottu is a popular street food in Sri Lanka, known for its engaging preparation process where flatbread or roti is chopped and mixed with vegetables, meat, and spices on a hot griddle. The rhythmic clang of metal spatulas chopping the ingredients is both a sound and sight to behold on the bustling streets of Colombo. By adding cinnamon, a spice that has been treasured for centuries for its unique flavor and health benefits, this version of kottu brings an inviting warmth and depth that makes it perfect for cozy gatherings or as a special comfort meal.

Ingredients

• Roti - 4 pieces
• Chicken breast - 1 (cut into small pieces)
• Onion - 1 medium (sliced)
• Capsicum (bell pepper) - 1 (sliced)
• Carrot - 1 (julienned)
• Cabbage - 1 cup (shredded)
• Ginger Garlic Paste - 1 tbsp
• Curry Powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Cinnamon powder - 1/2 tsp
• Soy Sauce - 2 tbsp
• Eggs - 2
• Salt - to taste
• Black Pepper - to taste
• Oil - 2 tbsp
• Coriander leaves - a handful (chopped)

Preparation

The preparation of Cinnamon Hearth Kottu begins with gathering all your ingredients. Ensure that the chicken breast is cut into bite-sized pieces and that the vegetables are properly sliced and shredded. Roti should be prepared in advance or bought ready-made, and make sure to keep your ginger garlic paste ready for a smooth cooking process.

Marinating the Chicken

1. In a bowl, combine the chicken pieces with ginger garlic paste, curry powder, turmeric powder, a dash of salt, and soy sauce. Mix well to coat the chicken thoroughly. Let it marinate for at least 30 minutes to allow the flavors to permeate the meat.

Preparing the Vegetables and Roti

1. Heat a tablespoon of oil in a pan. Add the sliced onions, capsicum, carrots, and cabbage, and sauté until they turn soft but still retain some crunch.
2. Remove the vegetables from the pan and set aside. In the same pan, add another tablespoon of oil and crack open the eggs. Stir gently to scramble them and remove from heat once cooked.
3. Using a sharp knife, chop the roti into small, even-sized pieces.

Cooking Process

Combining the Ingredients

1. In the same pan, after the eggs are done, add a little more oil if needed. Add the marinated chicken pieces and cook until they're browned and cooked through.
2. Once the chicken is cooked, return the vegetables to the pan. Add chopped roti and pour a little more soy sauce over the mixture. Season with the aromatic cinnamon powder.
3. Continue to toss everything together on the pan, ensuring all elements blend seamlessly. Add the scrambled eggs and mix well.
4. Season with black pepper and more salt if needed. As a final touch, add the chopped coriander leaves for a fresh flavor.

Serving and Enjoying the Meal

To serve, dish out the Cinnamon Hearth Kottu onto a large plate, garnishing with extra coriander if desired. The dish pairs wonderfully with a side of raita or a tangy pickle. This dish not only provides a hearty and fulfilling meal but also offers a rich tapestry of flavors - savory, slightly sweet, and warmly spiced. It's perfect for those who seek comfort food with an exotic twist. Set up a cozy dining area, perhaps with some ambient music, and let the warmth of cinnamon and spices transport you to the vibrant markets of Sri Lanka. If timing is crucial for you, don't forget to keep track with a cooking timer, ensuring every step introduces flavors just right.