When you crave something truly special and packed with flavor, the Irresistible Chicken Kottu Roti Recipe is exactly what you need. This Sri Lankan-inspired street food is a vibrant symphony of textures and spices, combining tender curried chicken, crispy fried roti strips, fresh vegetables, and aromatic curry leaves. Every bite delivers a thrilling mix of warmth, spice, and creaminess from coconut milk, making it the perfect comfort food fix to enjoy any day of the week.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this dish lies in its deceptively simple ingredients that come together to create complex flavors and delightful textures. Each ingredient adds a unique element, from the zing of fresh ginger to the creamy richness of coconut milk, ensuring every mouthful is a memorable treat.
- Fresh ginger (2 inches, minced): Adds a bright, peppery zing that wakes up the dish.
- Garlic (4 cloves, minced): Provides a warm, aromatic base for the curry.
- Ground coriander (2 teaspoons): Brings a subtle citrusy note that balances the spices.
- Ground cumin (1 teaspoon): Contributes an earthy, nutty flavor depth.
- Black mustard seeds (1 teaspoon): Offer a slight crunch and distinctive pungency.
- Cardamom pods (3 pods): Infuse a sweet, floral aroma into the sauce.
- Chilli powder (1 teaspoon): Adds heat—adjust to your preference.
- Fresh curry leaves (10 leaves + 6 extra): Impart an unmistakable fragrance and subtle bitterness.
- Chicken thighs (500 grams, boneless): Tender and juicy protein base for the dish.
- Tomatoes (2 medium, diced): Give acidity and freshness to the curry sauce.
- Salt (1 teaspoon): Enhances and balances all flavors.
- Coconut milk (400 ml): Adds creamy richness and smoothness.
- Olive oil (2 tablespoons): Used for sautéing and bringing everything together.
- Red onion (1 medium, sliced): Provides sweetness and texture contrast.
- Hot green chilli (1 medium, chopped): Delivers a fresh, fiery kick.
- Carrot (1 medium, julienned): Adds crunch and a pop of color.
- Cabbage leaves (2 cups, sliced): Offer a satisfying crispness to the mix.
- Spring onion (2 stalks, sliced): Brightens the dish with mild oniony notes.
- Eggs (2 large, beaten): Provide richness and help bind the ingredients.
- Curried chicken thighs (500 grams, prepared): The heart of the dish, packed with flavor.
- Curry sauce (1 cup + extra 1 cup): Enhances depth and moisture.
- Fried roti (4 pieces, strips): The signature crispy texture that is essential for kottu.
- Lime wedges (2 medium): Add bright acidity when squeezed on top.
- Coconut sambal (1 cup): Optional sidekick that adds heat and tang.
How to Make Irresistible Chicken Kottu Roti Recipe
Step 1: Preparing the Curried Chicken
Start by marinating the chicken thighs with minced ginger, garlic, coriander, cumin, mustard seeds, cardamom pods, chilli powder, salt, diced tomatoes, and half of the fresh curry leaves. Let it soak in all the spices for at least 20 minutes before simmering it gently in coconut milk. This slow cooking process infuses the chicken with incredible flavor and makes it wonderfully tender, setting a rich foundation for your kottu roti.
Step 2: Stir-Frying the Fresh Vegetables and Eggs
Heat olive oil in a large pan, then add sliced red onion, the remaining ginger, garlic, extra curry leaves, and chopped green chilli. Once fragrant, toss in the julienned carrot, sliced cabbage, and spring onions. Stir-fry quickly to maintain that perfect crunch. Push the veggies to the side, pour in the beaten eggs, and scramble them lightly before mixing everything together. These fresh ingredients add vibrant colors and textures that make the dish so delightful.
Step 3: Combining Chicken, Roti, and Sauce
Chop the fried roti into thin strips – this crispy bread is the star of the show, adding satisfying bite to the dish. Add the prepared curried chicken and the curry sauce to the vegetable and egg mix. Then fold in the fried roti strips, tossing vigorously to ensure every piece is coated with the luscious curry while still retaining some crunch. The magic lies in this combination—a perfect medley of soft, tender, crunchy, and saucy!
Step 4: Final Touches and Plating
Once everything is heat-warmed and thoroughly mixed, remove from the pan and serve immediately. A squeeze of fresh lime wedges over the top brightens the bold flavors beautifully. Don’t forget to keep some extra curry sauce and coconut sambal on the side for those who love a little extra heat or moisture with every bite.
How to Serve Irresistible Chicken Kottu Roti Recipe
Garnishes
Fresh slices of spring onion, a sprinkle of chopped coriander, and freshly squeezed lime wedges make perfect garnishes. These brighten the plate visually and add fresh, herbal notes that balance the richness of the curry and coconut milk. A small spoonful of coconut sambal on the side really brings a deliciously spicy twist.
Side Dishes
The Irresistible Chicken Kottu Roti Recipe stands firmly on its own but pairs beautifully with simple sides like a crisp cucumber salad or a cooling yogurt raita. These sides mellow out the spices and add refreshing contrast so you can enjoy the dish fully without overwhelming your palate.
Creative Ways to Present
For an impressive presentation, serve the kottu roti in rustic banana leaves or vibrant ceramic bowls, layering the fried roti strips on top to showcase texture. You can also offer a make-your-own kottu style platter where guests mix the ingredients themselves, creating a fun, interactive dinner experience packed with flavor and flair.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken kottu roti in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen, making the dish even tastier the next day, but the roti will soften somewhat. To help maintain texture, keep the curry sauce separate and stir it in just before reheating.
Freezing
You can freeze the cooked curried chicken and curry sauce separately for up to 1 month, but it is best to avoid freezing the mixed kottu roti with fried roti strips, as the texture will degrade. When ready to use, thaw the chicken and sauce in the fridge overnight before reheating and assembling with freshly prepared roti strips and vegetables.
Reheating
Reheat the dish gently in a large skillet over medium heat, adding a splash of water or extra curry sauce to loosen everything up. Stir frequently to restore the crispy texture of the roti as much as possible. Avoid microwave reheating if you want to preserve the best flavors and textures.
FAQs
Can I use other types of meat instead of chicken?
Absolutely! While chicken thighs are traditional and tender, you can use turkey, beef, or even seafood such as shrimp. Adjust cooking times accordingly to ensure the protein is cooked just right.
Is the Irresistible Chicken Kottu Roti Recipe very spicy?
The heat level can be tailored to your taste by adjusting the amount of chilli powder and fresh green chillies. The combination of spices gives warmth rather than an overpowering hot burn unless you choose to increase the spice.
Can I make this recipe vegetarian?
Yes, you can swap the chicken with firm tofu or mixed vegetables for a vegetarian twist. Incorporate hearty mushrooms and extra curry spices to maintain the depth of flavor typically brought by the chicken.
What’s the best type of roti to use for kottu?
Traditionally, thin, flaky paratha or godamba roti is used for kottu. If you can’t find these, plain fried flatbreads cut into strips work well and offer the essential crispy texture crucial to the dish.
Why is it important to add the eggs when stir-frying?
Eggs add richness and help bind the various components together without overpowering the dish. They also create a lovely silkiness that complements the crispy roti and fresh vegetables.
Final Thoughts
Trust me when I say the Irresistible Chicken Kottu Roti Recipe is a game-changer in your cooking repertoire. It’s comfort food with a punch of bold flavors and textures that make every forkful exciting. Whether you’re cooking for family or friends, this dish never fails to impress and satisfy. Get ready to make it a regular in your kitchen because once you try it, you’ll be hooked!
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Irresistible Chicken Kottu Roti Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Sri Lankan
Description
Chicken Kottu Roti is a flavorful Sri Lankan street food dish featuring shredded fried roti tossed with a spicy curried chicken mixture, fresh vegetables, eggs, and aromatic spices. This comforting, hearty meal is infused with warm spices like coriander, cumin, and mustard seeds, combined with fresh ginger, garlic, and curry leaves, delivering a perfect balance of spice and creaminess from coconut milk and sambal. Quick to prepare yet deeply satisfying, it makes for an ideal family dinner or vibrant comfort food fix.
Ingredients
Spices & Aromatics
- 2 inches fresh ginger, minced
- 4 cloves garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon black mustard seeds
- 3 cardamom pods
- 1 teaspoon chilli powder (adjust to taste)
- 10 fresh curry leaves
- 6 extra fresh curry leaves
- 1 medium hot green chilli, chopped
Proteins
- 500 grams boneless chicken thighs
- 2 large eggs, beaten
Vegetables
- 2 medium tomatoes, diced
- 1 medium red onion, sliced
- 1 medium carrot, julienned
- 2 cups cabbage leaves, sliced
- 2 stalks spring onion, sliced
Liquids & Oils
- 400 ml coconut milk
- 2 tablespoons olive oil
Others
- 1 teaspoon salt
- 4 pieces fried roti, cut into strips
- 1 cup curry sauce
- 1 cup extra curry sauce (for serving)
- 1 cup coconut sambal (for serving)
- 2 medium lime wedges
Instructions
- Prepare the Curried Chicken: In a pan, heat the olive oil over medium heat. Add the mustard seeds, cardamom pods, and fresh curry leaves. When they start to pop and release aroma, add the minced ginger and garlic, sautéing until fragrant. Add the ground coriander, cumin, chilli powder, and salt, stirring to combine and toast the spices slightly.
- Cook the Chicken: Add the boneless chicken thighs to the pan and cook until sealed on all sides. Then add diced tomatoes and pour in the coconut milk. Simmer gently for about 20 minutes, until the chicken is fully cooked and tender. Remove chicken and shred into pieces, keeping the sauce for later use.
- Sauté the Vegetables and Eggs: In the same pan, add sliced red onion, julienned carrot, sliced cabbage, spring onion, chopped green chilli, and extra curry leaves. Stir-fry on medium heat until the vegetables soften but remain crisp. Push vegetables to the side and pour in the beaten eggs, stirring to scramble them lightly and mix with the vegetables.
- Combine Ingredients: Add the shredded curried chicken along with 1 cup of curry sauce to the pan with the vegetables and eggs. Toss well to combine and heat through, allowing the flavors to meld for about 5 minutes.
- Incorporate Fried Roti: Finally, add the fried roti strips to the pan and toss thoroughly to mix. The roti pieces will soak up the curry and absorb the flavors, giving the dish its signature texture. Cook for another 3-5 minutes, stirring constantly to ensure everything is evenly heated.
- Serve: Plate the Chicken Kottu Roti with a side of extra curry sauce, coconut sambal, and lime wedges. Squeeze fresh lime juice over the dish before eating for a bright, tangy finish.
Notes
- Adjust chilli powder and green chilli according to your preferred spice level.
- Fried roti can be replaced with store-bought paratha or tortillas if unavailable.
- Ensure vegetables are not overcooked; they should retain a slight crunch for texture contrast.
- Use fresh curry leaves for authentic aroma and flavor.
- Chicken thighs are preferred for juiciness, but chicken breast can be used as a leaner alternative.
