In a wok, heat the oil and add the ginger, garlic, and leek rings.
Add the chicken pieces you took from the chicken curry to the wok. Break them using your wok spatula. You can also cut them beforehand if it's hard to break the chicken pieces with the spatula.
Mix with the rest of the ingredients and let the chicken get brown a little bit.
Move everything to a side and crack an egg to the middle of the wok. Let it fry for a few seconds and then scramble the egg. When the egg is almost cooked, mix with the rest of the ingredients on the wok.
Move the mixture aside and add your chopped onion and sliced chilies. You can substitute chilies with chili flakes or you can use both fresh chilies and chili flakes for some extra heat.
Mix everything well together. Keep mixing.
Again, move everything aside and add the Cut lengthwise carrots. Mix only the carrots to fry them a little bit.
Mix everything together and add your diced tomatoes.
Add the Roti pieces and sliced leeks
Mix on high heat for about a minute.
Add the chicken curry. You can add more or less according to the texture you want. If you like a dry kottu you can add less than that.
Turn the heat to low. Mix all the roti pieces with the curry. Break the roti pieces and vegetables with the wok spatula while mixing.
Mix and add salt as you per to your taste.