If there’s one dish that captures the heart of Sri Lankan street food, it’s chicken kottu roti. Loudly chopped on flat-top griddles in roadside eateries and infused with spice-laden aromas, this hearty dish is the soul of Sri Lankan food culture. It's not just a meal—it's a full-blown experience, combining flaky godamba roti, vibrant vegetables, and tender curry chicken, all stir-fried together and soaked in a rich curry sauce. For this recipe, we’re going a little extra by topping it off with a simple, homemade curry sauce inspired by a traditional Sri Lankan chicken curry, making this version even more indulgent and comforting. Whether you're new to Sri Lankan food or a longtime fan, this dish hits all the right notes.
Spicy Chicken Kottu Roti with Vegetables and Curry Sauce
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Sri Lankan
Large wok or flat griddle (tawa) Authentic kottu is made on a tawa, but a large non-stick wok or frying pan will do the job.
Sharp knife or dough scraper Used to chop roti into smaller pieces. In Sri Lanka, they use metal scrapers to rhythmically chop on the griddle—feel free to recreate that vibe at home!
Cutting board & mixing bowls
Wooden spoon or spatula for stir-frying
Small saucepan for making the curry sauce
For the Chicken and Marinade
- 500 g boneless chicken thighs cut into small pieces (preferably thigh for juiciness)
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp curry powder
- 1 tbsp lime juice
- 1 tsp salt
- 1 tsp freshly ground black pepper
For the Curry Sauce (inspired by sri lankan chicken curry)
- 2 tbsp coconut oil
- 1 large onion sliced
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 sprig curry leaves
- 1 green chili sliced
- 1 tsp cumin seeds
- 1 tbsp roasted curry powder or a mix of coriander, cumin, fennel, and cinnamon
- 1 tsp paprika
- 200 ml thick coconut milk
- 100 ml water
- Salt to taste
- Juice of ½ lime
For the Kottu Roti
- 3 godamba rotis or plain parathas chopped into 1-inch pieces (store-bought or homemade)
- 1 tbsp oil
- 2 eggs lightly beaten
- 1 carrot julienned
- 1 small cabbage thinly sliced
- 1 small bell pepper sliced
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp soy sauce
- 1 tsp chili flakes optional, for heat
- Salt to taste
- A handful of chopped spring onions or cilantro
Marinate the Chicken
In a bowl, combine chicken pieces with turmeric, chili powder, curry powder, lime juice, salt, and pepper. Mix well and let it marinate for at least 20 minutes. This adds depth and gives a nod to many sri lankan chicken recipes easy enough to whip up on a weeknight.
Prepare the Curry Sauce
Heat coconut oil in a small saucepan. Sauté sliced onions until golden brown. Add garlic, ginger, curry leaves, green chili, and cumin seeds. Stir until fragrant.
Add the roasted curry powder and paprika. Cook for a minute, then pour in the coconut milk and water. Simmer on low for about 10 minutes, letting the flavors meld into a creamy sauce. Season with salt and a squeeze of lime.
This sauce is loosely based on a srilankan chicken curry recipe and can be used for other curry chicken recipes too.
Cook the Chicken
In a wok or skillet, heat 1 tbsp of oil. Add the marinated chicken and stir-fry until fully cooked and slightly browned. Set aside.
Scramble the Eggs
In the same pan, push the chicken to one side. Pour in beaten eggs and scramble them gently until just set.
Stir-Fry the Vegetables
Add onions, garlic, carrots, bell pepper, and cabbage to the pan. Stir-fry everything together with the chicken and eggs until the veggies soften but remain crisp.
Add Roti and Seasoning
Toss in chopped roti pieces. Mix thoroughly. Add soy sauce and chili flakes (if using). Cook everything together for 5–7 minutes, allowing the roti to absorb all those savory, spicy flavors.
Pour Over Curry Sauce
Finally, spoon a generous amount of curry sauce over the hot kottu and mix well. You can keep some on the side for dipping, too. This mimics the concept of rice and curry sri lanka style, but with a street food twist.
Garnish and Serve
Top with chopped spring onions or fresh cilantro. Serve hot, ideally on a banana leaf or a sizzling plate for full effect.
Pairings
Beverage Pairings
- A tall glass of iced lime soda with a pinch of salt is the perfect street-style pairing.
- For something more warming, try a cardamom milk tea.
Side Dishes
- A side of traditional sri lankan chicken curry or even kerala chicken curry complements the kottu beautifully if you're craving a richer meal.
- Try it with a fresh coconut sambol or mint chutney for an herby, cooling contrast.
Alternative Proteins
- Swap the chicken with seared tawa chicken, chettinad chicken, or even shredded alfaham chicken for a unique regional mash-up.
- You can also make it vegetarian by replacing the chicken with tofu or paneer and skipping the egg.
Rice Alternatives
While kottu is roti-based, the same method can be used with leftover rice to make a quick fried rice variation—think of it as a spiced-up cousin to chikan biryani with street food energy.
FAQs
1. What kind of chicken is best for Chicken Kottu Roti?
Boneless chicken thighs are ideal because they stay tender and juicy during the high-heat stir-frying. However, chicken breast works if you prefer leaner cuts—just don’t overcook it.
2. Can I use store-bought curry powder?
Yes, but opt for Sri Lankan roasted curry powder if you can find it. It has a distinct depth from toasted spices. If not, mixing cumin, coriander, fennel, and cinnamon works in a pinch.
3. How spicy is this dish?
This version has a medium heat level, but you can easily adjust the chili powder and green chilies to suit your preference. Sri Lankan cuisine tends to lean spicy, so feel free to dial it up or down.
4. Can I make this vegetarian or vegan?
Absolutely. Skip the chicken and eggs, and load it up with tofu, mushrooms, or even jackfruit. Use oil instead of ghee or butter and make sure your curry sauce uses plant-based coconut milk.
5. How does this compare to other regional dishes like Suriname food or chettinad chicken?
While suriname food blends African, Javanese, and Indian influences, Sri Lankan kottu is a local street food star. Dishes like chettinad chicken are deeply spiced and saucy—adding those flavors to kottu would be a fun twist if you're feeling adventurous.
