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