🇱🇰 Sri Lankan Chicken Kottu Roti Recipe
🕒 Cooking Time: 45 mins
🍽️ Serves: 3–4 people
🧾 Ingredients
For the Chicken/Meat Curry
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500g chicken (boneless, cut into small pieces) or beef/lamb (boiled and tender)
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2 tbsp oil
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1 medium onion (sliced)
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1 sprig curry leaves
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2 green chilies (sliced)
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1 tbsp ginger-garlic paste
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1 medium tomato (chopped)
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1 tsp chili powder
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½ tsp turmeric powder
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1½ tsp curry powder (Sri Lankan roasted curry powder if available)
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½ tsp garam masala
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1 tsp salt (adjust to taste)
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¼ cup thick coconut milk (optional but adds richness)
For the Kottu Base
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6–7 godhamba rotis (store-bought or homemade)
(You can also use parotta if roti isn’t available) -
1 medium onion (chopped)
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1 small carrot (julienned)
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½ cup cabbage (shredded)
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1 small capsicum (bell pepper, sliced)
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2–3 eggs (optional but recommended)
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2–3 tbsp oil or butter
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A handful of spring onions or leeks (sliced)
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1 tbsp soy sauce (for color and umami)
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1 tsp black pepper (freshly ground)
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Salt to taste
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A squeeze of lime juice
🔥 Preparation Steps
Step 1: Prepare the Chicken Curry
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Heat oil in a pan, add onions, curry leaves, and green chilies.
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Add ginger-garlic paste and sauté until aromatic.
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Add chicken/meat, spices, and salt. Mix well.
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Add tomatoes, cook until soft, then pour a little water or coconut milk.
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Simmer until the curry thickens and the meat is tender.
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Keep a little gravy (not too dry!) — this adds juicy flavor to your kottu.
Step 2: Prepare the Roti
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Cut godhamba rotis into small squares or strips.
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Toast lightly on a pan to keep them slightly crispy.
(If making fresh roti, use a soft dough made from wheat flour, oil, and water. Roll thin, cook on a hot pan, and set aside.)
Step 3: Making the Kottu
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Heat a large flat griddle or wok (street vendors use iron plates for smoky flavor).
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Add oil/butter, then the onions, carrots, cabbage, and capsicum. Stir-fry on high heat for 2–3 mins.
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Push veggies to one side, add eggs, and scramble.
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Add chopped roti pieces and toss well.
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Pour in the cooked chicken curry with a bit of its gravy. Mix everything.
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Add soy sauce, black pepper, and salt if needed.
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Use two metal spatulas (or spoons) and “chop” the mix repeatedly — this gives the signature kottu sound and texture.
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Toss until the mixture is evenly coated, hot, and fragrant.
Step 4: Final Touch
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Add chopped spring onions or leeks.
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Squeeze fresh lime juice before serving.
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Optional: top with a fried egg for extra flavor and presentation.
🌶️ Chef Tips for Excellent Taste & Aroma
✅ Use roasted Sri Lankan curry powder — it gives that deep, smoky flavor.
✅ A bit of butter in the final stir-fry enhances the aroma.
✅ Don’t overcook the vegetables — they should stay slightly crisp.
✅ Coconut milk or gravy adds richness; don’t make it too dry.
✅ For a real “street food” feel, cook on high heat with a bit of oil sizzling.
🍽️ Serve With:
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Chili paste or spicy sambol
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Cucumber salad
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A cup of hot ginger tea or iced lime juice