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Sri Lankan chicken kottu roti(step-by-step instructions).

Sri Lankan chicken kottu roti.

Now you can make the popular street food Sri Lankan chicken kottu at home

A bowl of homemade chicken curry, a mix of vegetables, eggs stir-fried with a few spices and a few roti parotta are the main ingredients that will go into making this chicken kottu.

It’s the Sri Lankan version of what a one-pot meal looks like.

You can now stop buying your favorite street food in questionable restaurants.

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

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 kottu at home.  

Sri Lankan chicken kottu roti in a wok.

Why you should make your own kottu roti at home?

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, avoid you finding any nasty surprises that are more frequent than you think.

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

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Make your own Sri Lankan chicken kottu at home. it's easy to make and this Sri Lankan street food is works well as a one pot meal as well.

An easier chicken kothu made at home.

You can actually make an easier version using leftover chicken curry and only using ingredients you have in your pantry and refrigerator.

Utensils and appliances needed

Chopping board and knife

Frying pan or Tawa.

Large tray to hold the roti strips.

Large bowl to hold the vegetables.

Two wooden spoons.

A large wok to assemble the ingredients.

Workflow to make the chicken kottu.
  • Cut the chicken to 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, mix. 
  • Add the thin paratha strips, mix. 
  • Add the chicken curry and mix with two wooden spoons. 
Sri Lankan kottu made at home.
Beginner’s tips on making chicken kottu parotta.
  • Make sure you have all the ingredients, 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 kottu 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 cooking the godamba roti(paratha roti).

The chicken curry for the kottu.

  • 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 parotta roti to make the kottu

  • 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 instruction 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 can be refrigerated up to 2 days.

Heating- remove the dish from the fridge or freezer, leave it to reach room temperature and heat 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- leftover can be refrigerated or you can spread a little love in your neighborhood, friends or someone who might enjoy Sri Lankan food by sharing it with them.

RECIPE DIFFICULTY -LITTLE CARE NEEDED

How to make chicken kottu.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

10 frozen parotta roti(refer 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 chillie chopped

1/2-1 inch piece Cinnamon 

1 tablespoon of red chillie 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 chillie powder

1 teaspoon of fresh black pepper

2 teaspoon of red chillie flakes

Method

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 juts out as a safety precaution.

Add the chicken cubes into 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.

ingredients to cook the easy chicken curry.

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

marinating the chicken curry for the kottu.

Place the chicken over low-medium fire, pour in the oil(2-3 tbs) and cook for 3-5 minutes or until the onions are soft.

Make sure to mix and avoid the spices burning.

cooking the chicken curry for the Sri Lankan chicken kottu.

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

Adding water and coconut milk to make the chicken curry for chicken kottu.

Stir with a spoon and slow simmer the curry for 20-30 minutes or until the color 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), stir into the gravy.

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

Remove from fire and leave it to cool.

chicken curry for the kottu.

To make the parotta 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.

frozen parathas cooked to make the chicken kottu.

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.

cutting the parathas into thin strips.

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.

vegetables for the chicken kottu parotta.

 

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.

scrambling the eggs for the chicken kottu.

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

mixing onions to the scrambled eggs to make the chicken kottu.

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

mixing the vegetables to the kottu.

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

adding spices to make the chicken kottu.

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

mixing all the ingredient to make the chicken kottu .

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.

adding paratha strips to make the chicken kottu.

You can replicate your favorite 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.

a pan of Sri Lankan chicken kottu done.

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Sri Lankan chicken kottu in a plate.

Sri Lankan chicken kottu roti(step-by-step instructions).

Yield: 5
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 35 minutes

Now you can make the popular street food Sri Lankan chicken kottu which can double as a one-pot meal right at your home.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • To make the chicken curry
  • 500g of boneless chicken(substitute with 700g chicken breast cut into 1’inch cubes)
  • 1 tablespoon of minced ginger
  • 1 tablespoon of minced garlic
  • 1 medium-sized onion sliced fine
  • 1 green chillie chopped
  • 1/2-1 inch piece Cinnamon
  • 1 tablespoon of red chillie 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, refer notes about options and recommendations).
  • 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 chillie powder
  • 1 teaspoon of fresh black pepper
  • 2 teaspoon of red chillie flakes

Instructions

    Please read the beginner’s tips 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 juts out as a safety precaution.

    Add the chicken cubes into 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 low-medium fire, pour in the oil(2-3 tbs) 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 color 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), stir into the gravy.

    Slow simmer for another 10-15 minutes until the gravy thickens and the chicken curry takes on a dark color. remove from fire and leave it to cool.

    TO MAKE THE PAROTTA 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 the carrots into the wok and combine for another two minutes.

    Add the red chillie powder(1 tsp), pepper(1 tsp), salt to season, red chillie 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 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 the kottu dance with your spoons.

    You can replicate your favorite 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.

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

    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.

    Nutrition Information:
    Yield: 5 Serving Size: 1
    Amount Per Serving: Calories: 706Total Fat: 44gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 290mgSodium: 578mgCarbohydrates: 34gFiber: 8gSugar: 8gProtein: 46g

    Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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    Adele

    Friday 24th of April 2020

    Hi!

    I have just discovered your blog and I am sure I will be returning a lot. I live in Maldives so we eat a lot of Sri Lankan food and we visit Colombo whenever we can. I would like to make this for my husband as he is missing Sri Lankan food and now the local Sri Lankan cafe is closed. The issue I have is that as we are in a remote island, I cannot find Dark curry powder or Jaffna curry powder. Can you suggest an alternative?

    Thank you very much.

    jehan

    Saturday 25th of April 2020

    Hello Adele, My dad was living in a remote Maldivian island and I completely understand when you say how difficult it is to certain items. But I have to say the view of the blue sky and the pristine seashores must be a big compensation. Regarding curry powder, can you write back to me and tell me what is available to you as raw spices(like coriander seeds, cumin seeds are the available? If you do I can help you to make some kind of curry powder to help.

    For your information, here are a few curry powders that are available on the recipe site for you to try and make at home. Jaffna curry powder

    Mild curry powder used for vegetable curries.

    how to make cumin powder.

    how to make coriander powder

    hope this helps. regards Jehan

    Hannah

    Monday 13th of April 2020

    Hi! Can I use the gothamber rotti recipe u have posted and cut them Up like this to make kottu?

    jehan

    Monday 13th of April 2020

    Hi Hannah, Yes, you can, I think I have mentioned and given the link to the recipe as well. Just roll and cut them as per recipe instruction.

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