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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Sri Lankan Chicken Kottu Roti (Chicken Koththu Roti)

Sri Lankan Chicken Kottu - Perfect Sri Lankan street food . Koththu roti can be served on a plate with a side of curry sauce. Lime is optional, just brightens the flavors.


Sri Lankan Chicken Kottu Roti - Stir-fried chopped flatbread Sri Lankan style. Koththu roti is a popular Sri Lankan food that you can now enjoy at home. Great way to use up leftover chicken or vegetables too. 

  • Prep: 20 minutes
  • Cook: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4


Ingredients:

  • 2 tbsp vegetable oil
  • ½ medium onion
  • 1 tbsp minced garlic about 3 garlic cloves
  • 1 tbsp minced ginger
  • 6 large jalapenos or 3 anaheim peppers, halved and sliced (see recipe notes for substitutions)
  • 1 cup sliced leeks washed, white part only
  • ¼ of a cabbage
  • ½ tsp cayenne pepper leave it out if you prefer a mild kottu
  • 2 heaped cups of shredded chicken leftover chicken curry OR rotisserie chicken
  • ½ cup leftover curry sauce OR use the curry spices below
  • 1 cup grated carrots
  • 3 eggs
  • 1 cup shredded cheese optional - for chicken and cheese kottu roti
  • Salt and pepper
  • 1 lb chopped godhamba Roti or flour tortillas (see recipe notes for substitutions)

Curry Spices For Kottu

  • 1 tbsp Sri Lankan curry powder
  • ⅓ cup chicken stock
  • ¼ tsp black pepper
  • ½ tsp cayenne pepper for a spicy version
  • ½ tsp ground cinnamon

Instructions:

  1. In a large wok or non-stick pan (12 inch), heat the vegetable oil over medium-high heat. When the oil is heated, add the onion and saute until softened. Add the ginger and garlic and saute for a few seconds. Do not let them burn.
  2. Add all the vegetables (except for the carrots) and a generous pinch of salt and stir-fry for a few minutes. Add the chicken, cayenne pepper and the curry sauce and stir-fry until the vegetables are just starting to soften. If you don't have leftover curry sauce, then add the ingredients for the curry spices given in the recipe.
  3. Add the carrots and mix them in. Whisk the eggs together in a bowl, and season with a pinch of salt. Create a well in the middle of the vegetable mix and add the eggs into this well. Let the eggs cook while scrambling them. When the eggs are almost cooked, you can mix it with the vegetables and chicken. Taste and season with salt.
  4. If you're making chicken and cheese kottu roti, add the shredded cheese and mix through at this point.
  5. Add the shredded roti, and mix through with the vegetables and chicken. Mix frequently until the shredded roti is completely coated with the all the spices and curry sauce. Cook for about 5 minutes.
  6. Serve while hot with extra leftover curry sauce (optional).

And as always have a chilled day from the Viking

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