Sri Lankan Chicken Kottu Roti (Chicken Koththu Roti)
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Cuisine
Sri Lankan
Sri Lankan Chicken Kottu Roti (Chicken Koththu Roti)
Description
This Sri Lankan Chicken Kottu Roti blends diced roti with shredded chicken, onions, garlic, ginger, jalapeños or other peppers, leeks, cabbage, and grated carrot. The vegetables are stir-fried in oil until starting to soften before adding the chicken and a spiced curry sauce composed of Sri Lankan curry powder, chicken stock, and ground spices. Eggs are whisked and scrambled directly in the pan, incorporating into the mix alongside optional shredded cheese for added creaminess.
The dish balances heat from cayenne and fresh jalapeño peppers with savory curry flavors and the mild sweetness of the vegetables. The quick stir-fry technique produces a combination of tender and crisp textures. The peppers can be adjusted to control spice level, and substitutions for roti include flour tortillas or similar flatbreads.
Kottu Roti is typically served hot as a main dish, showcasing a fusion of protein, vegetables, and bread in one flavorful package. It can be varied by using different proteins like beef or pork or made vegetarian by omitting meat.
Ensure to de-seed peppers for less heat, and use comparable flatbreads if godhamba roti is unavailable. The recipe's flexibility allows adjustments in spice and ingredients based on preference.
Ingredients
- 2 tbsp vegetable oil
- ½ onion medium
- 1 tbsp garlic about 3 garlic cloves, minced
- 1 tbsp ginger minced
- 6 jalapeño or 3 anaheim peppers, halved and sliced (see recipe notes for substitutions, large
- 1 cup leek washed, white part only, sliced
- ¼ cabbage
- ½ tsp cayenne pepper leave it out if you prefer a mild kottu
- 2 heaped cups of shredded chicken leftover chicken curry OR rotisserie chicken
- ½ cup curry sauce leftover or use the curry spices below
- 1 cup carrot grated
- 3 egg
- 1 cup cheese optional - for chicken and cheese kottu roti, shredded
- salt
- black pepper
- 1 lb godhamba roti or flour tortillas (see recipe notes for substitutions, chopped
Curry Spices For Kottu
- 1 tbsp Sri Lankan curry powder
- ⅓ cup chicken stock
- ¼ tsp black pepper
- ½ tsp cayenne pepper for a spicy version
- ½ tsp ground cinnamon
Instructions
- In a large wok or non-stick pan (12 inch), heat the vegetable oil over medium-high heat. When the oil is heated, add the onion and saute until softened. Add the ginger and garlic and saute for a few seconds. Do not let them burn.
- Add all the vegetables (except for the carrots) and a generous pinch of salt and stir-fry for a few minutes. Add the chicken, cayenne pepper and the curry sauce and stir-fry until the vegetables are just starting to soften. If you don't have leftover curry sauce, then add the ingredients for the curry spices given in the recipe.
- Add the carrots and mix them in. Whisk the eggs together in a bowl, and season with a pinch of salt. Create a well in the middle of the vegetable mix and add the eggs into this well. Let the eggs cook while scrambling them. When the eggs are almost cooked, you can mix it with the vegetables and chicken. Taste and season with salt.
- If you're making chicken and cheese kottu roti, add the shredded cheese and mix through at this point.
- Add the shredded roti, and mix through with the vegetables and chicken. Mix frequently until the shredded roti is completely coated with the all the spices and curry sauce. Cook for about 5 minutes.
- Serve while hot with extra leftover curry sauce (optional).
Notes
- Remove seeds from chili peppers to reduce spiciness while maintaining flavor.
- Yellow banana peppers are the traditional choice in Sri Lanka but jalapeños or anaheim peppers are acceptable substitutes.
- If godhamba roti is unavailable, roti canai, paratha, or flour tortillas can be used instead.
- Chicken can be substituted with cooked beef, pork, or extra vegetables to vary the dish.
User Reviews
Overall Rating
5
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