Aromatic Sri Lankan Kottu Roti with Chicken and Vegetables
A Spicy and Flavorful Stir-fried Delight
Kottu Roti is a beloved Sri Lankan street food favorite, combining chopped roti with spicy chicken and vibrant vegetables for a meal that’s bursting with flavor.
- 1 h 15 min
- 4
- Intermediate
Ingredients
For the Roti
For the Chicken Marinade
For the Stir-fry
For Finishing Touches
Preparation
Marinating the Chicken
Combine ingredients
In a bowl, combine chicken with soy sauce, sriracha, turmeric, cumin, and salt.
Refrigerate
Cover and refrigerate for at least 30 minutes.
Do not over-marinate chicken or it may become too salty.
Flavor infusion
Allow chicken to soak up all the flavors.
Preparing the Vegetables and Roti
Chop the roti
Chop the roti into bite-sized squares and set aside.
Slightly warming roti before cutting can make the chopping process easier.
Prep vegetables
Prepare the vegetables: slice onion and bell pepper, julienne carrot, and slice green chilies.
Beat eggs
Beat the eggs in a separate bowl and keep them ready to scramble.
Cooking Process
Cooking the Chicken
Heat 1 tbsp oil in a pan, cook marinated chicken until golden brown and cooked through.
Scrambling the Eggs
In the same pan, scramble beaten eggs until just cooked, then remove and set aside.
Stir-frying Vegetables
Add remaining oil, sauté onion, garlic, ginger, and curry leaves until fragrant, then add bell pepper, carrot, and green chilies.
Plating & Serving
Aromatic Sri Lankan Kottu Roti with Chicken and Vegetables
Aromatic Sri Lankan Kottu Roti with Chicken and Vegetables
Serving
Serve hot with a squeeze of lime and a sprinkle of fresh cilantro to enhance the flavors.