Skip to Content

Sri Lankan dolphin kottu.

Sri Lankan dolphin kottu.

 

A chicken kottu recipe for those of you who need that extra kick of spice.

 

 

And before we move on to this Sri Lankan recipe, I would like to mention that no dolphins were used, harmed to make the kottu recipe.

 

Don’t ask me why anyone would name this popular street food as”dolphin”.

I’m baffled as you. 

 

If the name of this kottu recipe is to give you an idea of how extremely spicy this Sri Lankan dish is, well they’ve failed miserably.

Because this is one extremely spicy dish.

So heads up.

Thank you note to my readers.

Save the recipe to your favorite Pinterest board!

Sri Lankan street food, dolphin kottu made at home. with step by step instructions and tips this popular sri lankan dish is easy to make.

 

BEGINNER’S TIPS ON

MAKING DOLPHIN KOTTU.

 

  • Read the recipe and have all the ingredients ready.

 

  • You will need an hour and a half, to make the dolphin kottu.

You can reduce the cooking time…

  • By cooking extra chicken curry for your lunch to use later for this recipe or you can make the chicken curry ahead of time. 

 

  • You can also use store-bought rotisserie chicken instead of shallow frying them as the below recipe suggests and continue following the steps to make the chicken curry. 

 

  • Cut and refrigerate the capsicums, onions, tomatoes etc including the paratha roti which you can make, cut and refrigerate until used.

This leaves you to just assemble the kottu recipe 30-40 minutes before serving time.

 

The chicken curry for the kottu.

 

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, take out any jutting bones that you see.

 

  • Make sure there is plenty of gravy to mix as well and to use at dinner time. but also keep in mind, plenty of gravy does not mean a thin gravy.

so make sure it is thick and tasty too.

 

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 cooking time.

 

  • Check out the Sri Lankan, Indian stores, or the frozen section if you are living overseas

 

  • You can also try Indian, Sri Lankan restaurants for these parathas.
  • The frozen packs have 6-10. 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 kottu recipes!

Sri Lankan chicken kottu.

 

Sri Lankan beef kottu.

 

Freezing- even though possible, I would suggest making and eating the kottu on the same day as the taste and texture of the dish can change. 

 

Heating- If leftovers were refrigerated, 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.

 

 

recipe difficulty rating.

 

The following recipe is given the above rating because,

There are a few elements in the kottu recipe that needs to be prepared early.

More time goes into preparing each of these elements, like making the chicken curry, the paratha and then assembling all of them in a wok. 

 

Workflow to make the dolphin kottu.

  • Have all the ingredients ready
  • Marinate the chicken and then make a basic curry.
  • Cook the paratha and cut them into strips.
  • Make the dolphin kottu mixture combine ingredients as per the recipe instructions.

 

 

WARNING!

As you will notice on the ingredient list, there is a spicy element(green chillie, red chilies flakes, pepper, capsicum) at every stage of making the dolphin kottu.

All these add up to make the dish extremely spicy. 

 

So please increase or decrease as per your need, especially if you are serving the dish to anyone who is sensitive to spicy food.

I would also caution you on serving this kottu recipe for kids who are under the age of 10. 

 

Unless of course they are used to spicy food.

 

How to make

Sri Lankan

Dolphin kottu

 

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

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

 

To marinate the chicken

5oog of chicken pieces(you can either cut a breast or use boneless)

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

1/2 teaspoon turmeric powder

1 teaspoon black pepper powder(you can increase upto another 1/2 teaspoon)

Salt to season

To cook the chicken curry

3-4 tablespoon oil

1 tablespoon curry powder

1 tablespoon of red chilies powder

1 cup of water

1/2 cup of thick coconut milk

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

To make the dolphin kottu mixture

1 tablespoon of minced ginger and garlic

A sprig of curry leaves

1 large onion sliced fine

4 green capsicum cut fine

2 green chillies sliced fine

1 large tomato chopped

2 tablespoon of tomato sauce(also referred to as ketchup)

2 tablespoon of soy sauce

1 tablespoon red chilies flakes

3 eggs

 

 

 

Method

Skip this part of making a chicken curry if you already have leftover chicken curry from your previous meal.

 

IF you are making the chicken curry, you will concentrate on keeping this chicken curry really basic cutting down on ingredients.

What is necessary here, is to have the chicken crispy and browned with lots of gravy.

 

How to make the

chicken curry for

dolphin kottu.

 

Cut the chicken breast or boneless chicken(500g) to the required size.

 

Place them in a bowl and season with red chilies powder(1 tbs, increase as per need), turmeric powder(1/2 tsp) and black pepper(1 tsp, increase to 1/2 tsp if needed).

 

Season with salt, combine and set aside for 30 minutes.

marinated chicken for the dolphin kottu.

 

 

Once the chicken pieces are marinated for 30 minutes, shallow fry them with a little oil.

 

If you are health conscious you can also bake them until they are crispy.

 

As mentioned on the beginner’s tips, you can also skip this part by using rotisserie chicken to make the curry.

shallow frying the chicken for the dolphin kottu.

 

 

Once they are crispy and brown, transfer them into a cooking pan.

Pour in the water(1 cup) and coconut milk(1/2 cup of thick coconut milk).

Add curry powder(1 tbs), red chilies powder(1 tbs). 

If you are worried about the chicken curry missing the usual elements right now.

Don’t.

We just need a basic curry sauce that will help the whole kottu recipe come together at the end.

 

 

Slow simmer for 15-20 minutes until gravy thickens and changes color.

Taste and season with salt as per your need.

 

Preparing the

parotta for the

kottu.

I am using frozen parotta roti(pack of 10)that you will find at any large supermarket.

 

Remove the frozen parathas from the refrigerator, let it defrost for 10 minutes and make as per package instructions.

Place a Tawa over a slow medium-fire, drizzle 1/2 teaspoon of oil.

 

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, roll them and cut them into thin strips as shown below.

Tip- you can use a kitchen scissor to do this as well.

rolled paratha to cut into strips for the dolphin kottu.

 

 

Transfer the paratha strips onto a tray. paratha strips cut to make the dolphin kottu.

 

 

Making the dolphin

kottu base.

Place a large wok over low medium heat. pour in the oil(4 tbs) followed by curry leaves(5-6), ginger-garlic paste(1 tbs).

Cook for 2-3 minutes until soft.tempering ginger=garlic, curry leaves to make the dolphin kottu.

 

 

Add the onion(1 large), capsicum(4), green chillies(2), tomatoes(1 large), into the wok.

adding all the onions, tomatoes to cook in a wok.

 

 

Cook until soft for 5 minutes over low-medium heat.

softening the capsicums, onions, green chillies to make the dolphin kottu.

 

 

Crack eggs(2)in a separate bowl to check freshness and then add them to the wok

adding eggs to the capsicum, onion mixture in the pan.

 

 

Scramble the eggs with onions and capsicum in the wok over medium heat.

3-5 minutes.

Pour in the tomato sauce(also referred as ketchup, 2 tbs), soy sauce(1 tbs) and red chilie flakes(1 tbs).

If you want the dolphin kottu extra spicy than it is, add more than the red chili flakes amount recommended here.

(also refer to the warning mentioned above if you skipped that part).

sauce and soy sauce added to the egg mixture.

 

 

Continue to combine the ingredients in the pan over medium heat. 

Once the mixture is done, check on the seasoning and make the necessary adjustments.

Making these adjustments will be difficult once you add the paratha strips which is going to be the next step.

spicy dolphin kottu mixture made in the wok.

 

 

Now add the paratha strips into the dolphin kottu mixture.

Use two wooden spoons to combine well. spend at least 3-5 minutes getting all the kottu mixture coating the paratha.

adding the paratha strips to the dolphin kottu mixture.

 

 

Once this is done, add the chicken curry.

keep a small of the curry to add later as you eat since the dolphin kottu turns slightly dry.

 

Again, make sure to spend 3-5 minutes time really mixing the curry into the paratha strips.

If you find the some of the strips are long and making it difficult to combine, simply tear them to smaller pieces as you mix.

mixing chicken curry with the dolphin kottu.

 

Once done, break an egg(1) in a separate bowl to check freshness and then add it to the dolphin kottu. mix well for 3-5 minutes.

cracked egg on dolphin kottu.

 

Serve the dolphin kottu warm.

dolphin kottu served on a bowl.

 

Yield: 5

Sri Lankan dolphin kottu.

dolphin kottu
Sri Lankan dolphin kottu.

A chicken kottu recipe for those of you who need that extra kick of spice.

And before we move on to this Sri Lankan recipe, I would like to mention that no dolphins were used, harmed to make the kottu recipe.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.  

To marinate the chicken

  • 5oog of chicken pieces(you can either cut a breast or use boneless)
  • 1 tablespoon red chilies powder(increase or reduce as per your need)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon black pepper powder(you can increase upto another 1/2 teaspoon)
  • Salt to season

To cook the chicken curry

  • 3-4 tablespoon oil
  • 1 tablespoon curry powder
  • 1 tablespoon of red chilies powder
  • 1 cup of water
  • 1/2 cup of thick coconut milk
  • 10 frozen parotta roti(refer notes about options and recommendations)

To make the dolphin kottu mixture

  • 1 tablespoon of minced ginger and garlic
  • A sprig of curry leaves
  • 1 large onion sliced fine
  • 4 green capsicum cut fine
  • 2 green chillies sliced fine
  • 1 large tomato chopped
  • 2 tablespoon of tomato sauce(also referred to as ketchup)
  • 2 tablespoon of soy sauce
  • 1 tablespoon red chillie flakes
  • 3 eggs

Instructions

Skip this part of making a chicken curry if you already have leftover chicken curry from your previous meal.

IF you are making the chicken curry, you will concentrate on keeping this chicken curry really basic cutting down on ingredients.

What is necessary here, is to have the chicken crispy and browned with lots of gravy.

HOW TO MAKE THE

CHICKEN CURRY FOR

DOLPHIN KOTTU.

Cut the chicken breast or boneless chicken(500g) to the required size.

Place them in a bowl and season with red chilies powder(1 tbs, increase as per need), turmeric powder(1/2 tsp) and black pepper(1 tsp, increase to 1/2 tsp if needed).

Season with salt, combine and set aside for 30 minutes.

Once the chicken pieces are marinated for 30 minutes, shallow fry them with a little oil.

If you are health conscious you can also bake them until they are crispy.

As mentioned on the beginner’s tips, you can also skip this part by using rotisserie chicken to make the curry.

Once they are crispy and brown, transfer them into a cooking pan.

Pour in the water(1 cup) and coconut milk(1/2 cup of thick coconut milk).

Add curry powder(1 tbs), red chilies powder(1 tbs). 

If you are worried about the chicken curry missing the usual elements right now.

Don’t.

We just need a basic curry sauce that will help the whole kottu recipe come together at the end.

Slow simmer for 15-20 minutes until gravy thickens and changes color.

Taste and season with salt as per your need.

PREPARING THE

PAROTTA FOR THE

KOTTU.

I am using frozen parotta roti(pack of 10)that you will find at any large supermarket.

Remove the frozen parathas from the refrigerator, let it defrost for 10 minutes and make as per package instructions.

Place a Tawa over a slow medium-fire, drizzle 1/2 teaspoon of oil.

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, roll them and cut them into thin strips as shown below.

Tip- you can use a kitchen scissor to do this as well.

Transfer the paratha strips onto a tray.

MAKING THE DOLPHIN

KOTTU BASE.

Place a large wok over low medium heat. pour in the oil(4 tbs) followed by curry leaves(5-6), ginger-garlic paste(1 tbs).

Cook for 2-3 minutes until soft.

Add the onion(1 large), capsicum(4), green chillies(2), tomatoes(1 large), into the wok.

Cook until soft for 5 minutes over low-medium heat.

Crack eggs(2)in a separate bowl to check freshness and then add them to the wok.

Scramble the eggs with onions and capsicum in the wok over medium heat.

3-5 minutes.

Pour in the tomato sauce(also referred as ketchup, 2 tbs), soy sauce(1 tbs) and red chilie flakes(1 tbs).

If you want the dolphin kottu extra spicy than it is, add more than the red chili flakes amount recommended here.

(also refer to the warning mentioned above if you skipped that part).

Continue to combine the ingredients in the pan over medium heat. 

Once the mixture is done, check on the seasoning and make the necessary adjustments.

Making these adjustments will be difficult once you add the paratha strips which is going to be the next step.

Now add the paratha strips into the dolphin kottu mixture.

Use two wooden spoons to combine well. spend at least 3-5 minutes getting all the kottu mixture coating the paratha.

Once this is done, add the chicken curry.

keep a small of the curry to add later as you eat since the dolphin kottu turns slightly dry.

Again, make sure to spend 3-5 minutes time really mixing the curry into the paratha strips.

If you find the some of the strips are long and making it difficult to combine, simply tear them to smaller pieces as you mix.

Once done, break an egg(1) in a separate bowl to check freshness and then add it to the dolphin kottu. mix well for 3-5 minutes.

Serve the dolphin kottu warm.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

 

chicken pasanda in a dish with slivers of almond.
chicken pasanda(Indian almond-badam chicken curry).
← Read Last Post
jackfruit-coconut sambol in a bowl.
Jackfruit-coconut sambol(kos mallum).
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.