Popular Food in Sri Lanka: Easy Chicken Kottu Roti

Chicken kottu roti is a much-loved Sri Lankan street-food dish of chopped flatbread stir-fried with chicken, eggs, vegetables, and curry spices. This home-style version is hearty and easy to customize; recipes vary by cook and region, especially in their spice level and use of curry gravy.

Ingredients

Have every ingredient chopped and ready before you heat the pan: kottu comes together quickly once the cooking starts. Use a large wok or the widest heavy skillet you own so the bread can fry rather than steam. Godamba roti is the traditional thin, stretchy flatbread; cooked paratha or another plain roti makes a convenient substitute.

4 cooked godamba roti, about 12 oz (340 g) total, cut into short strips; use plain paratha or roti if godamba roti is unavailable
1 lb (450 g) boneless, skinless chicken breast or thighs, cut into ½-inch (1 cm) pieces
2 tablespoons (30 ml) neutral oil, divided
2 large eggs, about 3½ oz (100 g) without shells
1 medium yellow onion, about 5 oz (150 g), thinly sliced
1 cup (90 g) thinly sliced leek, white and light-green parts
2 cups (140 g) thinly sliced green cabbage
1 medium carrot, about 2½ oz (75 g), cut into fine matchsticks
2 garlic cloves, about ¼ oz (6 g), finely chopped
1 tablespoon (15 g) finely chopped fresh ginger
1–2 green chilies, about ¼–½ oz (5–10 g), thinly sliced; remove seeds for less heat
8 fresh curry leaves, about ⅛ oz (2 g), optional but aromatic
1 teaspoon (2 g) Sri Lankan-style or other mild curry powder
½ teaspoon (1.5 g) ground turmeric
½ teaspoon (1 g) chili powder, or less to taste
½ teaspoon (1 g) ground black pepper
¾ teaspoon (4 g) fine salt, divided, plus more if needed
⅓ cup (80 ml) chicken stock or water
1 tablespoon (15 ml) fresh lime juice
2 tablespoons (8 g) chopped cilantro, optional, for serving

If you cannot find curry leaves, leave them out rather than substituting a large amount of another herb; the dish will lose their distinctive citrusy, savory fragrance but will still be delicious. Mild curry powder is a practical stand-in for a Sri Lankan blend, though blends differ in warmth and aroma. Plain broth adds moisture; if you have a mild chicken curry gravy, you can use it instead, noting that it may bring extra salt and spice.

Instructions

Prepare the ingredients. Cut the cooked roti into roughly ½-inch-wide strips, then chop the strips into pieces about 1–2 inches long. Slice the vegetables and aromatics, measure the spices, and keep the raw chicken separate from ready-to-eat ingredients. If the flatbread is cold and stuck together, separate the pieces with your fingers so they are ready to toss into the pan.
Cook the chicken, about 9 minutes. Heat 1 tablespoon (15 ml) of oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer, sprinkle with about ¼ teaspoon (1 g) of the salt, and stir-fry until browned in spots and cooked through, turning the pieces frequently. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Transfer the chicken to a clean plate; if it needs longer to reach that temperature, keep cooking and check again.
Set the eggs, about 2 minutes. Lower the heat to medium and add the remaining 1 tablespoon (15 ml) oil. Pour in the beaten eggs and gently scramble until just set, breaking them into small pieces. Transfer them to the plate with the chicken. The eggs will warm again when everything is tossed together.
Soften the vegetables, about 5 minutes. Add the onion, leek, cabbage, and carrot to the hot pan. Stir-fry for about 5 minutes, tossing often, until the onion and leek soften but the cabbage still has a little bite. If the pan is crowded, cook the vegetables in two batches; crowding can make them release water and turn limp.
Cook the aromatics and spices, about 4 minutes. Add the garlic, ginger, green chili, and curry leaves, if using. Stir for about 3 minutes, until fragrant and no longer raw-smelling. Sprinkle in the curry powder, turmeric, chili powder, black pepper, and the remaining ½ teaspoon (about 3 g) salt. Stir for 1 minute so the spices coat the vegetables without scorching.
Fry the roti, about 7 minutes. Add the chopped bread and toss thoroughly, lifting and turning it so the seasoned vegetables are distributed through the pieces. Cook for about 7 minutes, breaking up any large clumps with a spatula. The roti should become hot and lightly toasted in places, not wet or browned all over.
Bring it together, about 6 minutes. Return the chicken and eggs to the pan and pour in the stock or water. Toss continuously for about 6 minutes, scraping the bottom and mixing from the edges toward the center. The liquid should be absorbed into the bread and give the mixture a tender, lightly moist texture. If it looks dry before the roti is hot, add another tablespoon of stock or water at a time; if it looks soggy, cook uncovered for another minute or two.
Finish and serve, about 2 minutes. Turn off the heat, stir in the lime juice, and taste before adding more salt. Scatter cilantro over the top if you like. Serve promptly while the bread is hot and the vegetables still have texture.

Tips

Use cooked flatbread. Kottu is made by chopping already-cooked roti, not by pouring raw dough into the stir-fry. Fresh or leftover cooked roti both work. Plain paratha is easy to find and gives a richer, flakier result; very thick naan makes a softer, less traditional version.
Control the heat in stages. Green chilies and chili powder vary considerably. Start with one seeded chili and a small pinch of chili powder for a gentle batch, then add more at the table or during the final toss. Curry powder can also contain chili, so check its flavor before measuring.
Keep the pan hot and avoid crowding. A broad pan gives the bread contact with the hot surface and helps prevent a wet, steamed texture. If your skillet is small, cook the vegetables first and combine everything in two batches, then return the full amount to the pan to finish.
Adjust moisture gradually. Broth or gravy brings the ingredients together, but too much can make the roti mushy. Add the measured amount first, toss well, and use small splashes only if the bread still seems dry. Taste before adding extra salt, especially when using seasoned stock or curry gravy.

Serving Suggestions

Serve chicken kottu roti as a complete main dish, with lime wedges for a fresh, sharp finish. A little extra chopped cilantro or sliced green chili lets people adjust their own plates. In Sri Lanka, kottu is often served with a curry sauce or gravy on the side; a mild chicken curry gravy is a good match if you have some available. Spoon it alongside rather than over the whole pan so the roti does not lose its lightly toasted texture.

For a simple meal, add a crisp cucumber and tomato salad or a lightly dressed cabbage salad. These cool, fresh sides balance the warm spices without competing with them. If you are serving several people, bring the wok straight to the table or transfer the kottu to a warmed platter, and offer lime and gravy separately. The bread is at its best just after cooking, while its edges are still distinct.

Variations

Make it with beef or lamb. Replace the chicken with an equal weight of thinly sliced, boneless beef or lamb. Cut it across the grain into small strips and cook until browned and tender before adding the eggs and vegetables. For whole cuts of beef or lamb, the USDA FSIS safe minimum is 145°F (63°C) followed by a 3-minute rest; thin stir-fry pieces can be difficult to check individually, so use evenly sized pieces and a thermometer where practical.

Try a vegetable version. Leave out the chicken and use an extra cup of cabbage, sliced bell pepper, or green beans. Add about 1 cup (150 g) of diced firm tofu if you want a more substantial variation, browning it in the pan before the vegetables. Vegetable stock or water works in place of chicken stock. The result is still a savory roti stir-fry, though the flavor will be lighter without meat or curry gravy.

Use a different protein. Cooked shrimp can be folded in near the end so it warms without becoming rubbery; if cooking raw shrimp, cook until opaque and check that it reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C). For an egg-free version, omit the eggs and add more vegetables or tofu. You can also adjust the balance of cabbage and leek to suit what is fresh, keeping the total vegetable amount close to the recipe so the bread does not get overwhelmed.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking, in a shallow covered container. Chicken kottu keeps for 3–4 days in the refrigerator. The flatbread softens as it sits, so the leftovers will be less crisp than a freshly made batch, but the flavor remains savory and the mixture reheats well. Do not leave the pan at room temperature for extended serving; put out smaller portions and replenish them from the refrigerator if the meal will last.

Reheat a portion in a skillet over medium heat with a teaspoon or two of water, tossing until hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through so the center heats evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Add a squeeze of fresh lime after reheating to brighten the flavor. Freeze leftovers in airtight portions for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is kottu roti?

Kottu roti is a Sri Lankan dish made by chopping cooked flatbread and stir-frying it with vegetables, spices, and additions such as eggs, chicken, or other meats. The rhythmic chopping used by street vendors is part of its familiar preparation, but at home a knife and a wide spatula are enough. It is commonly eaten as a filling main meal.

Can I make chicken kottu with frozen paratha?

Yes. Thaw and cook the paratha according to its package directions before chopping it. Plain paratha is usually richer and more layered than godamba roti, so the finished kottu can be a little softer and more buttery. Avoid adding uncooked frozen bread directly to the pan: it will release moisture and will not chop or fry evenly.

Why did my kottu turn soggy?

The most common causes are a crowded pan, vegetables that released too much liquid, or too much broth. Use a wide, hot pan, stir-fry vegetables until they lose some moisture, and add stock in the amount listed rather than pouring in extra. If the mixture is already wet, spread it out and cook uncovered, tossing frequently, until excess moisture evaporates.

Can I prepare any of it in advance?

Yes. Slice the vegetables, chop the aromatics, measure the spices, and cut cooked roti into pieces earlier in the day; keep the prepared ingredients covered in the refrigerator. For the best texture, stir-fry and assemble the dish just before serving. Keep raw chicken separate from the vegetables and use a clean board and utensils after handling it.

Can I use cooked leftover chicken?

Yes. Skip the raw-chicken cooking step and stir-fry the cooked chicken with the roti and eggs near the end, allowing enough time for it to heat evenly. If it is refrigerated leftover chicken, reheat it to 165°F (74°C), the USDA FSIS safe temperature for leftovers. Add a splash of stock if the pan looks dry, but use less salt until you taste the finished dish.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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