Chicken Kotthu Roti

Comfort, comfort, comfort. This is probably Sri Lanka’s most famous street food dish, and it deserves that title. Kotthu Roti takes the best of Sri Lankan food — the curries, veg and flaky rotis — and chops them all together with fried eggs. Absolutely delicious; you won’t want to share this.

Time to create: 30 minutes

Ingredients

  • Leftover chicken curry - see recipe

  • Frozen roti or parotta - 3

  • Leek - 1 

  • Carrot - 1

  • Red onion - 1

  • Green chillies - 2 (thinly sliced) optional

  • Sunflower oil

  • Eggs - 2

  • Soy sauce - 2 tbsp

Method

  1. Cook the roti/parotta as instructed in a pan until just cooked but not too coloured. Cut them into small squares about 1cm wide. 

  2. Cut the leek in half lengthways then slice into thin strips. Cut the carrot into matchsticks (you can grate it if you prefer). Thinly slice the red onion and green chillies. Have the chopped veg ready to go before you start cooking.

  3. Place a large frying pan or saute pan on medium high heat and add in 2 tbsp oil. 

  4. Crack in the eggs and stir them around to scramble them. Once cooked add in the leeks, carrots, onions and green chillies and cook for a few minutes until they start to colour but not soften too much. You’re looking for a stir fry texture at this point. 

  5. Add in the chopped roti and mix again before going in with the leftover chicken curry. Mix everything together, bashing it together with the end of a wooden spatula or similar. Finish with 2 tbsp soy sauce and a good mix before serving it up.

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