Chicken kottu roti.

Kottu for us Sri Lankans is what a one-pot meal looks like.

If you ever wanted to make kottu at home then this recipe which has all the step-by-step instructions will help you make the best chicken kothu at home.  

My kottu recipe gives you tips to make the best popular chicken kottu roti right at home.

To make this chicken kottu roti you will need,

A quick bowl of homemade chicken curry or any leftover chicken curry, especially the gravy.

A mix of vegetables,

Eggs stir-fried with a few spices,

And a few roti parottas are the main ingredients that will go into making this chicken kottu.

Why you should make your own chicken kottu.

You never know if these restaurants are using fresh ingredients or old curries and ingredients to make this popular Sri Lankan dish.

I get it, it’s much easier to buy a few packets of kottu for dinner than making it at home.

But knowing how to make the chicken kottu, prevents you from finding any nasty surprises that are more frequent than you think.

You also know what exactly goes into the chicken kottu(not old curries, veggies not suitable for consumption)but fresh ingredients.

The only thing that’s the premade product in this kottu recipe, is the frozen parathas.

To save time, you can easily use these premade parathas or make your own godamba roti/paratha at home.

The link for the homemade paratha recipe is given below.

Save the recipe to Pinterest

Workflow to make the chicken kottu roti.

• Cut the chicken to the required size. 
• Cook the chicken curry. 
• As the chicken curry cooks, cut and chop the veggies and all other ingredients needed to make the kottu. 
• Cook the frozen parathas. 
• Cut them into thinner strips. 
• Make the egg stir-fry and temper the onions, green chillies etc. 
• Add the veggies, and mix. 
• Add the thin paratha strips, and mix. 
• Add the chicken curry and mix with two wooden spoons. 

Utensils and appliances needed

Chopping board and knife

Frying pan or Tawa.

Large tray to hold the roti strips.

A large bowl to hold the vegetables.

Two wooden spoons.

A large wok to assemble the ingredients.

Tips on making chicken kottu roti

• Make sure you have all the ingredients and utensils you need to make the kottu roti assembled in one place.
• You will at least need roughly an hour and a half if not less to make the chicken kottu, if you are making it for dinner start a little early so you have the kottu dinner on time. 

• But avoid starting too early, chicken kottu tends to have a dry texture if it turns cold. to prepare this dish on time and still have it warm.

• Do the following, cook the chicken curry early, cut all the vegetables needed and refrigerate including the paratha roti which you can make, cut and refrigerate until used.
• Since there are a few main steps to making the chicken kottu, you can also get a few extra hands to help you cut the vegetables and cook the godamba roti(paratha roti).
  

• The chicken curry for the kottu roti.
  • You can certainly use any leftover chicken curry but I wanted to write the complete recipe post including the quick and easy chicken curry which brings all the components of the recipe together.
  •  You can use boneless chicken or chicken breast.
  • If you are using chicken breast, make sure to cut them into smaller cubes.
  • When you cut the chicken breast into smaller pieces, you will need to take out the few bones that tend to jut out as you cut through the breast.
  • As the chicken curry cooks, make sure the gravy thickens and there’s adequate gravy once you are done making it.

• The paratha roti to make the kottu.
  • You can make your own paratha using the paratha(godamba roti) recipe.  you might have to make it a day ahead.
  • For this recipe, I have used store-bought frozen paratha to show you that it is possible and to reduce the time and cooking process.
  • If you are in Sri Lanka, you can use the MDK frozen paratha(not sponsored but giving you the best option).
  • If you are living overseas, check out the Sri Lankan, Indian stores, or the frozen section. there definitely should be an option.
  • Even Sri Lankan or Indian restaurants should have plain parathas. if everything else fails, make your own using my recipe mentioned above.
  • Follow the recipe instructions to cook the premade parotta.
  • The frozen packs have 10, to make the paratha quickly, I use a Tawa(a large flat surface frying pan that is used to make dosa)and make three in one go. 
  • Use a large wok and two wooden spoons to combine and make the chicken kottu roti.

More Sri Lankan kottu recipes

Sri Lanka dolphin kottu.

Sri Lankan beef kottu.

Sri Lankan bread kottu.

Storing

Once cooled, any extra chicken kottu roti can be refrigerated for up to 2 days.

Heating

Remove the dish from the fridge or freezer.

leave it to reach room temperature and heat it over a stovetop or microwave.

Since the kottu would have a dry texture to it, mix in a few leftover chicken curry gravy to bring it to the right consistency.

Stop food waste by

Leftovers can be refrigerated or you can spread a little love to your neighbourhood, friends or someone who might enjoy Sri Lankan food by sharing it with them.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make the chicken kottu recipe

10 frozen parotta roti(refer to notes about options and recommendations)

To make the chicken curry

500g of boneless chicken(substitute with 700g chicken breast cut into 1’inch cubes)

1 tablespoon of minced garlic

1 medium-sized onion sliced fine

1 green chilli chopped

1/2-1 inch piece Cinnamon 

1 tablespoon of red chilli powder(increase or reduce as per your need)

1/2 teaspoon of turmeric powder

1 tablespoon of curry powder

1 teaspoon fresh black pepper

2 teaspoons of roasted dark curry powder(substitute with Jaffna curry powder)

Salt to season

2-3 tablespoons of oil

1 cup of water

1/2 cup of thick coconut milk

To make the Paratha

1 pack of frozen parathas(should have 10 individual parathas if not buy 2)

To make the vegetable and egg mix

4 tablespoons of oil

4 fresh eggs

1 large carrot shredded

2 medium-sized leeks chopped

2 spring onions chopped(substitute with green peppers or capsicums)

1 medium-sized onion chopped fine

2 green chillies

2 medium-sized tomatoes sliced into thick wedges

Salt to season

1 teaspoon of red chilli powder

1 teaspoon of fresh black pepper

2 teaspoons of red chilli flakes

How to make chicken kottu.

Please read the beginner’s tip above as well.

To make the quick chicken curry for the kottu roti.

Have all the ingredients needed to make the quick chicken curry ready.

If you are using boneless chicken(500g), cut them into 1/2-inch cubes. I have used a chicken breast(700g)which I have cut into smaller cubes.

As you cut the chicken breast, make sure to remove any small bones that jut out as a safety precaution.

Add the chicken cubes to a cooking pan.

Add onions(1 medium), ginger(1 tbs), garlic(1 tbs), green chillies(1), cinnamon(1/2-1 inch), turmeric(1/ tsp), chillie powder(1 tbs), pepper(1 tsp), curry powder(1 tbs) and salt to season.

Combine all the ingredients well and leave it for 15-20 minutes.

Place the chicken over a low-medium fire.

Pour in the oil(2-3 tbsps) and cook for 3-5 minutes or until the onions are soft.

Make sure to mix and avoid the spices burning.

Once the chicken cubes are cooked, add water(1 cup) and coconut milk(1/2 cup) together.

Stir with a spoon and slow simmer the curry for 20-30 minutes or until the colour of the gravy darkens and thickens.

Check taste and season with salt. 15 minutes into cooking time add the dark, roasted curry powder or Jaffna curry powder(2 tsp), and stir into the gravy.

Slow simmer for another 10-15 minutes until the gravy thickens and the chicken curry takes on a dark colour.

Remove from the fire and leave it to cool.

To make the paratha roti.

I am using frozen parotta roti(pack of 10)that you will find at any large supermarket(refer to beginner’s tips on my recommendation of the brand I used or any other tip on making the paratha roti). 

Place a Tawa over a slow medium-fire, drizzle 1/2 teaspoon of oil, remove the frozen parathas from the cover and transfer to the frying pan.

Heat both sides of the paratha while pressing down with your spoon to cook through and give it a slightly crispy texture. 3-4 minutes on both sides alternately.

Once done leave it to cool for a few minutes.

Once the parathas are cool, stack two, roll them and cut them into thin strips as shown below.

Transfer the paratha strips onto a tray. set aside.

Slice the leeks(2), scallions, onions(2), green chillies(1), tomatoes and shred the carrots. 

Place the leeks, scallions, green chillies(2) and carrots(1 large) in a bowl and other ingredients separate to be used as needed.

Place a large wok over a low-medium fire.

Pour in the oil(3 tbs) and break the eggs(4) into the oil, scramble the eggs for 2 minutes.

Once the eggs are scrambled, add the onions(1 medium), green chillies(1) and tomatoes(2 medium) into the wok. combine for 3 minutes.

Add the leeks, scallions and carrots to the wok and combine for another two minutes.

Add the red chilli powder(1 tsp), pepper(1 tsp), salt to season, red chilli flakes(2 tsp) and combine well.

Using two wooden spoons combine all the ingredients in the wok, and continue to cook for 5 minutes over a low-medium fire until the carrots and leeks are soft.

Add the strips of parotta roti to the wok.

This is where you get to do the kottu dance with your spoons.

Combine the strips of paratha well with the vegetable mix at least for 5 minutes.

You can replicate your favourite kottu man’s harmonious musical mixing sound but you can also do what I did, I made my own kottu beat with the help of two wooden spoons.

Once done, add the chicken curry to the wok and continue to break down the kottu while mixing all the ingredients well.

Taste and season with salt.

Serve warm.

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