Sri Lankan Chicken Kottu Roti is a delicious and popular street food, capturing the essence of Sri Lankan flavors in a hearty main course. This dish combines freshly made roti pieces, stir-fried with an array of colorful vegetables, eggs, and savory chicken curry, all chopped together in a delightful medley of textures and tastes.
Ingredients
๐พ 3-4 cups flour
๐ง 1 teaspoon salt
๐ฅฅ 2-3 tablespoons coconut oil for dough and greasing
๐ง Approximately 1 cup water
๐ฅ 1-2 tablespoons cooking oil for stir-frying
๐ง
1 medium red onion, sliced
๐ฅ 1 medium carrot, julienned
๐ถ๏ธ 1-2 green chilies, sliced
๐ซ 1 tablespoon minced ginger from a small piece
๐ง 1 tablespoon minced garlic from 5-6 cloves
๐ฅฌ 1/4 - 1/2 small head cabbage, shredded
๐ฅ 2-3 leeks, sliced
๐ง 1/2 - 1 teaspoon salt to season
โซ Pinch of black pepper
๐ฅ 2 eggs
๐ Shredded pre-cooked chicken from 2-3 breasts/thighs
๐ 1-2 cups chicken curry sauce or gravy
๐ถ๏ธ Pinch of chili flakes for spice
Instructions
1- Prepare the Roti Dough:
- In a large clay mixing bowl, combine the flour, salt, and coconut oil.
- Gradually add water while kneading until a soft, pliable dough forms.
2- Rest the Dough:
- Divide the dough into 6-7 equal balls.
- Coat each ball with coconut oil, cover with plastic wrap, and allow it to rest for 1 hour.
3- Prepare the Vegetables:
- While the dough rests, julienne the carrot, slice the leeks, shred the cabbage, slice the red onion, and green chilies.
- Mince ginger and garlic using a mortar and pestle.
4- Cook the Roti:
- Flatten each rested dough ball by hand, stretching it very thinly into flatbreads.
- Heat a tawa or griddle and cook each roti until lightly browned and cooked through. Stack the cooked rotis.
5- Chop the Roti:
- Once all rotis are cooked, stack and chop them into small, bite-sized pieces.
6- Prepare Chicken Curry (if not using leftover):
- Simmer chicken pieces in a spiced sauce with coconut milk or cream until tender and saucy.
7- Stir-fry the Kottu:
- Heat cooking oil in a large wok or non-stick pan over medium-high heat. Add sliced red onion and sautรฉ until translucent.
- Add carrots and stir-fry, followed by green chilies and garlic-ginger paste, cooking until fragrant.
- Incorporate cabbage and leeks along with a pinch of salt and pepper. Stir-fry until vegetables soften slightly.
- Create a space in the wok, add a bit of oil, and scramble the eggs. Mix them into the vegetables.
- Add the chopped roti pieces and pre-cooked chicken, mixing thoroughly.
- Pour in the chicken curry sauce or gravy and stir-fry, chopping with the spatula to integrate all ingredients.
- Adjust seasoning with salt or chili flakes if needed.
Prep Time: 1 hour
Cook Time: Approximately 30-40 minutes
Total Time: Approximately 1 hour 40 minutes
Servings: 4-6
Equipment: Clay mixing bowl, Metal spoon, Coconut shell bowl (optional), Clay pot, Flat surface for kneading, Plastic wrap, Wooden cutting board, Large traditional chef's knife, Stone mortar and pestle, Metal tawa or griddle, Metal tongs with red handle, Large non-stick wok or pan, Wooden stirring spoon or spatula, White ceramic serving plate, Metal pot (for simmering curry)
Cooking Tips
- The roti should be rolled out very thin for the best texture.
- A quick chopping motion helps to integrate the kottu ingredients nicely.
- Use leftover chicken or curry sauce for a convenient shortcut.
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