Chicken Kottu Roti
Sri Lanka's best street food: chopped flatbread, chicken, egg and vegetables stir fried hard with curry leaves and chilli.
- Time35 min
- LevelEasy
- Costabout £3.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Stack the parathas, roll them up and cut across into thin strips about 1 cm wide. Loosen the strips with your fingers.
- 2
Heat 2 tablespoons of the oil in a large wok or frying pan over a high heat. Fry the chicken with the salt for 5 minutes until browned and cooked through, then tip it onto a plate.
5 min - 3
Add the remaining oil, then the onion, garlic, ginger, green chillies and curry leaves. Stir fry for 3 minutes.
3 min - 4
Add the carrot, cabbage and tomato and cook for 3 minutes until just softened. Stir in the curry powder, turmeric, chilli flakes and pepper.
3 min - 5
Push everything to one side of the pan. Crack in the eggs, scramble them for 1 minute, then mix them into the vegetables.
1 min - 6
Add the chicken, paratha strips and soy sauce. Using two metal spatulas, chop and toss the mixture against the pan for 3 minutes until the roti is hot and lightly crisp at the edges.
3 min - 7
Scatter over the spring onions and serve straight away with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.