Saucepan@saucepan · Shared this recipeFollowSri Lankan · dinnerSri Lankan Chicken Kottu RotiA popular Sri Lankan street food made with shredded flatbread stir-fried with chicken, vegetables, eggs, and aromatic spices.total1 hr 20 minprep50 mincook30 minservings4Original recipe on theflavorbender.comKeep this recipeAdd a copy of Sri Lankan Chicken Kottu Roti to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 tbsp vegetable oil0.5 medium onion1 tbsp minced garlic, about 3 garlic cloves1 tbsp minced ginger6 large jalapenos ), or 3 anaheim peppers, halved and sliced (see recipe notes for substitutions1 cup sliced leeks, washed, white part only0.25 a cabbage0.5 tsp cayenne pepper, leave it out if you prefer a mild kottu3 cup shredded chicken, leftover chicken curry OR rotisserie chicken0.5 cup leftover curry sauce, OR use the curry spices below1 cup grated carrots3 eggs1 cup shredded cheese, optional - for chicken and cheese kottu rotiSalt and pepper1 lb chopped godhamba Roti ), paratha roti (available in the frozen section of grocery stores, or indian food stores1 tbsp Sri Lankan curry powder0.333 cup chicken stock0.25 tsp black pepper0.5 tsp cayenne pepper, for a spicy version0.5 tsp ground cinnamonStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large wok or non-stick pan (12 inch), heat the vegetable oil over medium-high heat. When the oil is heated, add the onion and saute until softened. Add the ginger and garlic and saute for a few seconds. Do not let them burn.2Step 2: Add all the vegetables (except for the carrots) and a generous pinch of salt and stir-fry for a few minutes. Add the chicken, cayenne pepper and the curry sauce and stir-fry until the vegetables are just starting to soften. If you don't have leftover curry sauce, then add the ingredients for the curry spices given in the recipe.3Step 3: Add the carrots and mix them in. Whisk the eggs together in a bowl, and season with a pinch of salt. Create a well in the middle of the vegetable mix and add the eggs into this well. Let the eggs cook while scrambling them. When the eggs are almost cooked, you can mix it with the vegetables and chicken. Taste and season with salt.4Step 4: If you're making chicken and cheese kottu roti, add the shredded cheese and mix through at this point.5Step 5: Add the shredded roti, and mix through with the vegetables and chicken. Mix frequently until the shredded roti is completely coated with the all the spices and curry sauce. Cook for about 5 minutes.6Step 6: Serve while hot with extra leftover curry sauce (optional).getsaucepan.com/r/b7ff559f-cd65-4494-b117-961fdb682bf0 · Original: https://www.theflavorbender.com/sri-lankan-chicken-kottu-roti-koththu/
