Chicken kottu roti is delicious and is a great way to use up leftovers too.
It might look a bit of a mess but chicken kottu roti is one of the best meals on the planet. When I travel to Sri Lanka, it is one of the first, if not the first dishes I order. It can be served dry with torn up pieces of tandoori chicken or made with a chicken curry like this one but any good chicken curry will do.
Kottu roti – The perfect snack food or lunch.
What is chicken kottu roti?
Chicken kottu rotti is really just a stir fry with chopped up vegetables, parathas and saucy chicken curry, though you could just add some tandoori chicken or rotisserie chicken.
Take a trip to Colombo and you are almost certain to come across chicken kottu roti on your first walk around the city.
You’ll know you are nearing a chicken kottu roti food stall when you hear the clitter-clatter on metal cooking plates as the chefs cut the vegetables, curry and homemade parathas into small pieces with their choppers. It’s a real show similar to how Japanese chefs prepare teppanyaki.
As impressive as it is, the good news is that you don’t need to make such a show of it at home. You can prepare all the ingredients before adding them to your pan and your chicken kotu rotti will taste just as good.
Is chicken kottu roti difficult to make?
Not at all. In fact you could make chicken kottu roti with leftovers. If you have vegetables that need to be used and a good chicken curry from the night before, you can make chicken kottu roti in minutes.
In Sri Lanka, you will see kottu roti prepared with homemade parathas. In this recipe, you can use shop-bought parathas or chapatis or even tortillas.
How do you make shop bought parathas, chapatis or tortillas taste like the real thing?
In Sri Lanka, you will see the chefs preparing thin parathas. The parathas are similar to what you find in Malaysia and they are thinner than paper and so light!
The thing is, the parathas are all chopped up and when coated in the sauce, they tend to just blend in. Frying shop bought parathas, chapatis or tortillas will get you something that is very close. In fact, I don’t think you will be able to tell the difference.
Remember, part of what make Sri Lankan chicken kottu rotis what they are in Sri Lanka is the show. So it’s fun to see the parathas being thrown and chopped but you will get very similar results using easier shop bought versions.
Which chicken curry is best for chicken kottu roti?
If you use a curry like this, you will get something very much like what you find in Sri Lanka. That said, any good chicken curry will do here.
Just use up what you have and if it sounds good, it will be.
Can you freeze chicken kottu roti?
Quick answer, yes. But when you prepare this at home, it is usually made with leftovers so there is probably no need for you to freeze it.
PRO TIPS
- Use your favourite chicken curry to make your chicken kottu roti.
- Be sure to chop up your parathas, chapatis or tortillas very finely.
- Always serve hot.
Step by step photos.
Brown the parathas on both sides as per instructions on the pack. If you used other flat breads, do the same.
Stack the three parathas and roll them.
Cut the roll parathas into strips and then into even smaller pieces.
Fry up the onions and peppers until the onion is soft and translucent.
Add the cabbage and tomatoes. Finely chopped chillies can be a nice touch.
Chop it all up and then chop some more! You can do this before adding to the pan if you prefer.
Crack in the two eggs and add the garlic and ginger paste.
Add the chopped parathas and a little curry powder if you like.
Add the curry. Two to three large ladle spoonfuls will do.
Pour a little soy sauce or coconut amino over the top or season with salt to taste.
Chicken Kottu Roti
Ingredients
- 3 tbsp coconut oil
- 1 large onion - thinly sliced
- 1 bell pepper - thinly sliced
- 2 green chillies - finely chopped (optional)
- 2 handfuls shredded cabbage
- 1 large tomato - diced
- 2 large eggs
- 2 tbsp garlic and ginger paste
- 1 tbsp curry powder (optional)
- 3 parathas - fried until cooked through and golden brown
- 1 - 2 ladle spoonfuls chicken chicken curry
- 2 - 3 tbsp soy sauce or coconut amino
Instructions
- Melt the coconut oil in a large pan.
- Toss in the the sliced onion, chillies and bell pepper and fry until the onion is soft and translucent.
- Add the shredded cabbage and tomato and stir it all up.
- Now add the eggs, garlic and ginger paste, curry powder (if using) and top with the fried parathas.
- Give it all a good stir and chop continuously until all of the ingredients are small and blend well together.
- Add the chicken curry and stir is all together.
- To finish, pour in the soy sauce or coconut amino. This can be added to taste.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 116mgSodium: 1801mgCarbohydrates: 41gFiber: 9gSugar: 8gProtein: 19g
Sim
Monday 9th of January 2017
Their not There
Disclaimer: Cocofina is a sponsor of my blog. There coconut products including coconut oil and coconut amino use in this recipe are excellent. More information here.
Dan Toombs
Wednesday 11th of January 2017
Thank you Sim. It was a case of typing faster than I was thinking. :-)
Dan