Sri Lankan Chicken Kottu Roti

Ingredients

• 500g (1.1 lb) boneless chicken, cut into thin strips 500g (1.1 lb) boneless chicken, cut into thin strips
• 4 roti breads, torn into small pieces 4 roti breads, torn into small pieces
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 cup shredded cabbage 1 cup shredded cabbage
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• Salt to taste Salt to taste
• Fresh cilantro or curry leaves for garnish Fresh cilantro or curry leaves for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, marinate the chicken with turmeric powder, chili powder, cumin powder, coriander powder, salt, and a tablespoon of vegetable oil. Let it sit for 15 minutes.
2. 2.
   Heat the remaining oil in a large skillet or wok over medium-high heat.
3. 3.
   Add the sliced onions and sauté until they turn translucent.
4. 4.
   Add the minced garlic, grated ginger, and green chilies. Cook for another minute until fragrant.
5. 5.
   Increase the heat to high and add the marinated chicken. Stir-fry until the chicken is cooked through and slightly browned.
6. 6.
   Add the julienned carrots, sliced bell pepper, and shredded cabbage. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
7. 7.
   Add the torn roti bread, soy sauce, and tomato ketchup. Mix well to combine all the ingredients.
8. 8.
   Cook for an additional 2-3 minutes, allowing the roti bread to absorb the flavors and become slightly crispy.
9. 9.
   Remove from heat and garnish with fresh cilantro or curry leaves.
10. 10.
    Serve hot and enjoy the delicious Sri Lankan Chicken Kottu Roti!

Treat your ingredients with care...

• Roti bread — If you can't find roti bread, you can substitute it with paratha or even tortillas. Just make sure to tear them into small pieces before adding to the stir-fry.

Tips & Tricks

• To add an extra kick of heat, you can increase the number of green chilies or add a dash of Sri Lankan chili flakes.
• For a vegetarian version, you can substitute the chicken with tofu or paneer.
• Customize the vegetables according to your preference. You can add mushrooms, snow peas, or bean sprouts for additional variety.
• Make sure not to overcook the vegetables to retain their crunchiness.
• Serve the Chicken Kottu Roti with a squeeze of lime juice for a tangy twist.

Serving advice

Serve the Sri Lankan Chicken Kottu Roti hot, straight from the pan. It is traditionally served on a banana leaf or a plate, accompanied by a side of spicy Sri Lankan sambal or chutney.

Presentation advice

To enhance the presentation, you can sprinkle some toasted coconut flakes or crushed peanuts on top of the dish. Garnish with a few fresh curry leaves or cilantro sprigs for a pop of color.