Can I use frozen roti?
Yes, you can use frozen paratha or roti. Thaw it completely before cutting into strips.
LUNCH
Homemade Sri Lankan Chicken & Vegetable Kottu Roti
Bring the bustling street food stalls of Sri Lanka right into your kitchen with this authentic Kottu Roti recipe. We'll guide you through creating this beloved dish, featuring finely chopped roti stir-fried with succulent chicken, a medley of fresh vegetables, and a symphony of aromatic spices for a truly satisfying and flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed pan over medium-high heat.
02
Add the minced garlic and sauté for 30 seconds until fragrant. Add the shredded or diced cooked chicken and stir-fry for 2-3 minutes until lightly browned.
03
Stir in the finely diced carrots, shredded cabbage, and thinly sliced leeks. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
04
Add the curry powder, salt, and black pepper to the pan. Mix well to coat the chicken and vegetables evenly, cooking for 1 minute to toast the spices.
05
Add the 1-inch strips of Godhamba roti to the wok. Using two spatulas or a chopping motion, continuously stir and chop the roti with the chicken and vegetables for 5-8 minutes, until the roti is heated through and slightly crispy.
06
Serve immediately while hot.
About This Recipe
Bring the bustling street food stalls of Sri Lanka right into your kitchen with this authentic Kottu Roti recipe. We'll guide you through creating this beloved dish, featuring finely chopped roti stir-fried with succulent chicken, a medley of fresh vegetables, and a symphony of aromatic spices for a truly satisfying and flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add 1/4 teaspoon of red chili flakes along with the curry powder. Ensure your roti is cut into small, uniform pieces for even cooking and texture. Using two spatulas helps achieve the characteristic 'chopped' texture of kottu.
Easy Substitutions
You can substitute chicken with beef, lamb, or a mix of mushrooms and paneer for a vegetarian option. If Godhamba roti is unavailable, use plain paratha or even leftover tortillas cut into strips. Feel free to add other vegetables like bell peppers or green beans.
Storage & Reheating
Store any leftover Kottu Roti in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat, stirring frequently, until warmed through. Adding a splash of water can help prevent it from drying out.
Serving Suggestions
Serve the Sri Lankan Chicken and Vegetable Kottu Roti with a side of spicy chili sauce or a cooling raita. A fresh lime wedge for squeezing over the top adds a bright finish. It pairs wonderfully with a simple green salad or a cup of hot Ceylon tea.
Common Mistakes
Overcooking the vegetables can make them mushy; aim for tender-crisp. Not chopping the roti enough can result in large, unwieldy pieces; ensure it's well integrated. Using too little oil can cause the roti to stick to the pan; adjust as needed. Forgetting to season properly will result in a bland dish; taste and adjust salt and pepper.
Frequently Asked Questions
What kind of chicken should I use?
Any cooked chicken works well, such as leftover roasted chicken, boiled chicken breast, or even rotisserie chicken.
Can I make this vegetarian?
Absolutely! Omit the chicken and add more vegetables like mushrooms, bell peppers, or even scrambled eggs for a vegetarian version.
MORE TO KNOW
Kottu Roti is a beloved Sri Lankan street food, famous for its unique preparation method involving metal spatulas chopping the ingredients on a hot griddle, creating a rhythmic sound. While replicating the exact street-side experience at home might be challenging, using two spatulas in a chopping motion in a large wok can help achieve a similar texture. The key is to keep the ingredients moving and chopping to ensure everything is well combined and the roti gets slightly crispy.
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