Entree: Sri Lanka – Kandyan Highlands – කොත්තු රොටි ➤ Kottu Roti (Stir-fried chopped flatbread tossed with vegetables, egg, spices, and choice of meat on a hot griddle)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 6 store-bought godhamba rotis or paratha flatbreads, about 40 g (1.4 oz) each, shredded into strips (approx. 8 oz / 225 g total)
- 1 lb (454 g) boneless chicken thighs, about 3 pieces, cut into bite-size pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 8 g)
- 1 inch (2.5 cm) piece ginger, grated (about 10 g)
- 2 green chilies, sliced (optional)
- 1 cup (100 g) shredded cabbage
- 1/2 cup (60 g) grated carrot
- 3 stalks scallions (green onions), sliced (about 45 g)
- 2 large eggs, beaten
- 2 tbsp (30 ml) Sri Lankan curry powder or blended mild curry powder
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) chili powder or to taste
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce or fish sauce
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) butter (optional, for finishing)
- Fresh cilantro or curry leaves for garnish (optional)

Instructions

1. Prepare the rotis by stacking and chopping or tearing them into thin 1/2 in (1.3 cm) ribbons; set aside in a bowl. Keep all other ingredients prepped because stir-frying is fast.
2. Heat 1 tbsp (15 ml) oil in a large heavy skillet or flat griddle over medium-high heat. Add the chicken and a pinch of salt and pepper, and stir-fry until just cooked through, about 5–7 minutes. Remove and set aside.
3. Add the remaining 1 tbsp (15 ml) oil to the skillet. Sauté the onion until translucent, then add garlic, ginger, and green chilies and cook 1 minute until fragrant.
4. Add the shredded cabbage and carrot and stir-fry 2–3 minutes until slightly softened. Push vegetables to the side of the pan.
5. Pour beaten eggs into the cleared space and scramble quickly until just set, then mix with the vegetables.
6. Return the cooked chicken to the pan, sprinkle in the curry powder, turmeric, chili powder, salt, and black pepper; toss to coat and bloom the spices for 1 minute.
7. Add the shredded roti to the pan along with soy sauce and lime juice. Stir-fry vigorously, using two spatulas if possible, until the roti absorbs the flavors and everything is well combined, about 3–5 minutes. If mixture seems dry, add a splash of water (1–2 tbsp / 15–30 ml).
8. Finish by stirring in butter if using and folding in scallions. Taste and adjust seasoning with more salt, chili, or lime as desired.
9. Serve hot, garnished with fresh cilantro or curry leaves. Leftovers reheat well in a skillet with a bit of oil.