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Sri Lankan chicken kottu roti with chopped flatbread, vegetables, egg, and curry leaves.

Sri Lankan Chicken Kottu Roti

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A spicy Sri Lankan street-food stir-fry of chopped roti, chicken, vegetables, egg, and curry sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Sri Lankan
Calories: 590
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large wok or skillet
  • Chef's knife
  • Cutting board
  • Two spatulas

Method
 

Cook the chicken:
  1. 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.
  2. Add the remaining oil, onion, garlic, and ginger. Stir-fry for 2 minutes, then add cabbage and carrot.
Stir-fry the kottu:
  1. Push the vegetables aside and add the eggs. Scramble until just set, then add the chopped roti.
  2. 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:
  1. Taste for salt and spice. Serve immediately with lime wedges and extra sambal if desired.

Nutrition

Calories: 590kcalCarbohydrates: 49gProtein: 35gFat: 28gSaturated Fat: 17gCholesterol: 225mgSodium: 720mgFiber: 5gSugar: 7g

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.