Kottu roti is one of Sri Lanka’s best-known street foods: chopped godhamba roti stir-fried with vegetables, egg, curry spices, and often chicken or another protein.
The dish cooks quickly once everything is prepped. A hot skillet, thin strips of roti, and a spoonful of curry sauce create its signature savory, spicy texture.
Chill the cooked roti briefly before chopping it. It will slice cleanly and stay pleasantly chewy instead of turning soft in the pan.
Serving Suggestions
Serve hot with lime wedges, extra chili sambal, and a cooling cucumber salad. A little plain yogurt also balances the heat.
Recipe Notes
Prep all ingredients before heating the pan. Leftovers keep for 2 days and reheat best in a hot skillet rather than the microwave.
Sri Lankan Chicken Kottu Roti
A spicy Sri Lankan street-food stir-fry of chopped roti, chicken, vegetables, egg, and curry sauce.
Equipment
- Large wok or skillet
- Chef’s knife
- Cutting board
- Two spatulas
Ingredients
Kottu
- 1 lb boneless chicken thighs thinly sliced
- 8 oz godhamba roti or paratha cooked and cut into strips
- 2 tbsp coconut oil divided
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 cup shredded cabbage
- 1 medium carrot julienned
- 2 large eggs beaten
- 1 cup coconut curry sauce warm
- 1 tsp curry powder Sri Lankan-style if available
- 1/2 tsp red pepper flakes or to taste
- 1 medium lime cut into wedges
Instructions
Cook the chicken:
- Heat 1 tablespoon of oil in a large wok over high heat. Stir-fry the chicken with half the curry powder and a pinch of salt until browned and cooked through. Transfer to a plate.
- Add the remaining oil, onion, garlic, and ginger. Stir-fry for 2 minutes, then add cabbage and carrot.
Stir-fry the kottu:
- Push the vegetables aside and add the eggs. Scramble until just set, then add the chopped roti.
- Pour in the curry sauce, add the chicken, remaining curry powder, and pepper flakes. Toss vigorously with two spatulas until hot and evenly coated.
Serve:
- Taste for salt and spice. Serve immediately with lime wedges and extra sambal if desired.
Notes
- Use a very hot pan so the roti fries rather than steams.
- Paratha or another flaky flatbread can stand in for godhamba roti.
- Add extra curry sauce a tablespoon at a time if the pan seems dry.
Nutrition
Calories: 590kcalCarbohydrates: 49gProtein: 35gFat: 28gSaturated Fat: 17gCholesterol: 225mgSodium: 720mgFiber: 5gSugar: 7g