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
Scale
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.
