Sri Lankan Kottu Recipe with Chicken and Vegetables

Sri Lankan kottu is a lively street-food dish of chopped godamba roti stir-fried with vegetables, egg, spices, and often chicken or another protein. This home-style version uses a hot skillet and easy-to-find flatbread to make a savory, satisfying meal with crisp-edged roti and a little curry gravy in every bite.

Ingredients

4 large godamba roti or frozen plain parathas, about 18 oz (500 g) total
1 lb boneless, skinless chicken thighs or breasts, cut into ½-inch (1.25 cm) pieces
2 tablespoons neutral cooking oil, 30 ml, divided
1 medium yellow onion, about 7 oz (200 g), thinly sliced
1 medium carrot, about 3 oz (85 g), cut into thin matchsticks
1 small red bell pepper, about 5 oz (140 g), thinly sliced
2 cups finely shredded green cabbage, about 5 oz (140 g)
2 garlic cloves, about 6 g, finely chopped
1 teaspoon finely grated fresh ginger, 5 g
8 fresh curry leaves, about 2 g; if unavailable, use 1 small bay leaf and remove it before serving
1 tablespoon Sri Lankan roasted curry powder, about 8 g
½ teaspoon ground turmeric, about 1 g
¼ teaspoon ground black pepper, about 0.5 g
½ teaspoon fine salt, 3 g, plus more to taste
2 large eggs, about 100 g without shells
½ cup chicken stock or water, 120 ml
2 tablespoons soy sauce, 30 ml
1 tablespoon lime juice, 15 ml
1 small green chile, about 10 g, thinly sliced, optional
2 scallions, about 30 g, thinly sliced, for finishing

Instructions

Prepare the roti. If using frozen parathas, thaw them according to the package directions so they separate without tearing. Heat a large, heavy skillet or griddle over medium heat. Cook the roti in batches, turning once, until browned in spots and cooked through; follow the package timing if it differs. This usually takes 2 to 3 minutes per side. Stack the cooked breads under a clean towel while you finish the batch. Let them cool enough to handle, then slice into strips about ½ inch (1.25 cm) wide and chop the strips into short pieces. Set aside. The roti should be cooked before it goes into the stir-fry, not added frozen or raw.
Mix the sauce and season the chicken. In a small bowl, stir together the stock, soy sauce, and lime juice. In a separate bowl, toss the chicken with the curry powder, turmeric, black pepper, and salt. Keep raw chicken and its utensils away from the prepared vegetables and cooked roti. Have all the vegetables, eggs, chopped roti, and sauce close to the stove before you start stir-frying; the cooking moves quickly once the pan is hot.
Cook the chicken. Heat 1 tablespoon (15 ml) of the oil in a wide skillet or wok over medium-high heat. Add the chicken in a single layer, working in two batches if the pan is crowded. Cook, turning the pieces, for about 6 to 8 minutes, until browned and cooked through. Check the thickest pieces with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer the chicken to a clean plate. If any pieces need longer, return them to the pan before moving on.
Scramble the eggs. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) oil. Crack the eggs into a bowl and beat with a fork. Pour them into the skillet and gently stir until set. For food safety, cook the egg mixture to 160°F (71°C), the USDA FSIS safe minimum for egg dishes; check with a food thermometer before adding other ingredients. Transfer the eggs to the plate with the chicken. Wipe out any browned bits only if they are burning; flavorful browned residue can stay in the pan.
Soften the aromatics and vegetables. Add the onion, carrot, bell pepper, cabbage, garlic, ginger, curry leaves, and optional green chile to the skillet. Stir-fry for 4 to 5 minutes, tossing often, until the onion softens and the cabbage begins to wilt but the vegetables still have some bite. If the pan looks dry, add a tablespoon of water rather than extra oil. If using a bay leaf instead of curry leaves, add it now so it can flavor the vegetables, and remember to take it out before serving.
Season the roti. Sprinkle the vegetables with a small pinch of salt, then add the chopped roti and pour in the stock mixture. Toss and fold for 2 to 3 minutes, scraping the bottom of the pan so the sauce coats the bread. The roti should become moist and savory without turning soupy. If it seems dry before the pieces are heated through, add water or stock 1 tablespoon (15 ml) at a time. If liquid pools, keep tossing over the heat for another minute to let it evaporate.
Finish the kottu. Return the cooked chicken and eggs to the pan. Toss everything together for 2 to 3 minutes, breaking up any large clumps of roti with two spatulas or the edge of a sturdy spoon. Taste a piece and adjust with more salt, pepper, lime juice, or curry powder as needed. The chicken and eggs have already been cooked to their safe temperatures; this final toss is to combine and heat the whole dish evenly.
Serve hot. Remove the bay leaf if you used one, scatter the scallions over the top, and take the skillet straight to the table. Kottu is best while the roti is hot and tender with lightly toasted edges. Put extra lime wedges or a bowl of chili sauce on the side so diners can adjust the tang and heat individually.

Tips

Choose the right bread. Godamba roti is the usual flatbread for kottu, and plain frozen paratha is a practical stand-in because it is layered and easy to chop. If you use a thicker, less flaky flatbread, the finished kottu will be chewier and may need an extra splash of stock.
Use a broad, hot pan. A crowded pan traps steam, which can make the roti soft and sticky instead of lightly toasted. Use the widest skillet you have, cook the chicken in batches if necessary, and toss the bread in batches too if the pan cannot hold everything comfortably.
Know your curry powder. Sri Lankan roasted curry powder is deeply toasted and aromatic. If you cannot find it, use Madras curry powder in the same amount; it will taste brighter and less smoky. Curry leaves have a distinctive citrusy, savory aroma. A bay leaf is only a mild background substitute, so omitting the curry leaves is also fine.
Keep the sauce restrained. Kottu should be seasoned and moist, not swimming in liquid. Add stock gradually, since different breads absorb different amounts. Taste before adding more salt because soy sauce and some curry powders are already salty.

Serving Suggestions

Serve kottu as a complete main dish, with a simple cucumber salad or sliced tomato and onion to add a cool, fresh contrast. A spoonful of Sri Lankan-style coconut sambol, lime wedges, or a mild yogurt sauce works well alongside the warm curry spices. For a more substantial meal, offer a small bowl of dhal or a lightly dressed green salad, but keep the sides uncomplicated so the chopped roti remains the focus.

At the table, let everyone add chili sauce or extra sliced chile to taste. The recipe has a gentle, savory heat from the curry powder, but the actual warmth varies by brand and blend. If serving children or people who prefer mild food, leave the green chile out of the pan and put a hotter condiment on the side.

Variations

Vegetarian kottu: Leave out the chicken and use vegetable stock. Add 1 cup (150 g) diced cooked potato, 1 cup (150 g) sliced mushrooms, or 1½ cups (240 g) cooked chickpeas with the roti. The eggs can stay in for richness, or be omitted; without them, add a little more vegetables or legumes so the meal still feels substantial.

Different proteins: Replace the chicken with 1 lb (450 g) cooked, shredded chicken, adding it with the roti just long enough to heat through. Cooked beef, lamb, or shrimp can also be used, but handle and cook each protein according to its own safe temperature: shrimp and other finfish should reach 145°F (63°C), while ground meat needs 160°F (71°C). For a quicker pantry version, use leftover cooked meat that has been stored safely and reheat it thoroughly in the pan.

More or less heat: Increase the green chile to two or add ¼ teaspoon (about 0.5 g) cayenne with the curry powder for a hotter result. For a milder dish, omit the chile and reduce the curry powder slightly, then serve extra seasoning separately. A small handful of chopped cilantro can be added with the scallions for a fresher finish, although it changes the flavor from the curry-leaf aroma associated with many versions.

Extra vegetables: Thinly sliced leeks, green beans, or a handful of spinach can join the vegetable mixture. Cut firm vegetables small so they cook in the same few minutes as the cabbage and carrot. Add quick-wilting spinach near the end, just before the roti, and toss until it has collapsed.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze cooled portions in airtight containers for up to 2 months for best texture; thaw overnight in the refrigerator before reheating. The bread softens as it sits, so the stored dish will not be quite as crisp as freshly made kottu.

Reheat a portion in a skillet over medium heat with 1 to 2 tablespoons (15 to 30 ml) water or stock, stirring until steaming hot throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check the temperature in more than one spot. Avoid repeatedly cooling and reheating the same batch; warm only the amount you plan to eat.

Frequently Asked Questions

What is kottu roti?
Kottu roti is a Sri Lankan dish made by chopping flatbread and stir-frying it with vegetables, spices, and optional additions such as egg, chicken, or other proteins. It is commonly served hot as a filling meal. Ingredients and seasoning vary between cooks and regions, so this chicken version is one practical home-style approach rather than a single definitive formula.

Can I make kottu without a special chopping blade?
Yes. The blade used by street vendors is not necessary at home. Chop the cooked roti with a knife on a cutting board, then toss it in a wide skillet with two spatulas or a sturdy spoon. Cut the bread before adding it to the pan so it combines easily without requiring vigorous chopping in a small skillet.

Can I use leftover roti?
Yes, provided it has been refrigerated safely and is still in good condition. Chop it into small pieces and add it where the recipe adds the cooked roti. Leftover bread can be drier than freshly cooked paratha, so add stock a tablespoon at a time until it is moist but not soggy. If the roti is already salty, reduce the soy sauce or added salt.

How do I stop the kottu from becoming soggy?
Use a wide pan, avoid overcrowding, and add the stock gradually rather than pouring it all in at once. Cook off visible liquid with steady tossing, and do not cover the pan during the final mix. A little softness is normal because the roti absorbs sauce, but the pieces should remain distinct rather than forming a wet mass.

Is Sri Lankan kottu very spicy?
It can be, but the heat is adjustable. Curry powder blends differ, and fresh green chiles add another layer of heat. Start with the amount listed, omit the optional chile for a mild batch, then offer chili sauce or sliced chile separately. Lime juice can brighten the seasoning without adding heat.

Can I prepare the ingredients ahead?
Yes. Slice the vegetables and chop the roti up to a day ahead, storing them separately in covered containers in the refrigerator. You can also mix the stock, soy sauce, and lime juice ahead. For the best texture, cook and assemble the kottu shortly before serving; once the sauce is added, the roti gradually softens.

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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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