Cherry & Dennis Helper Habitat
Sri Lankan Chicken Kottu Roti
斯里蘭卡雞肉炒餅
Recipe overview
Use already cooked plain godamba roti, cut into strips and stir-fried with chicken, egg and vegetables. Buy the roti cooked; the 30 minutes do not include making bread from flour.
01
Ingredients
Main ingredients
- 400 g Cooked plain godamba roti
- 400 g Boneless chicken thigh
- 2 Eggs
- 150 g Cabbage
- 80 g Carrot
- 100 g Onion
- 2 Spring onions
Stir-fry seasoning
- 1 tsp Minced ginger
- 1 tsp Minced garlic
- 1 tbsp Sri Lankan roasted curry powder
- 1/4 tsp Chilli powder
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
- 80 ml Water
- 6 Curry leaves
Cooking oil
- 2 tbsp Vegetable oil
02
Tools
- Large nonstick wok
- Two wooden spatulas
- Knife and two boards
- Bowl and probe thermometer
03
Steps
Step 1
Cut cooked roti
Stack two cooked roti at a time, cut into short strips about 1 cm wide and separate them.
Step 2
Shred vegetables
Shred cabbage, cut carrot into matchsticks, slice onion thinly and cut spring onions into short lengths.
Step 3
Slice chicken
On the other board cut chicken into 5 mm thin strips; separate raw and cooked utensils and wash afterwards.
Step 4
Prepare eggs and spices
Beat the eggs; separately mix curry powder, chilli, salt, pepper and 80 ml water.
Step 5
Fry aromatics
Heat oil in a large wok over medium-high heat and cook onion, ginger, garlic and dry curry leaves for 2 minutes.
Step 6
Stir-fry chicken
Spread out chicken strips and stir-fry for 4 minutes until the surface is opaque.
Step 7
Cook chicken in sauce
Pour in the spice liquid and cook for 2 minutes; check the thickest chicken strip reaches 75°C, cooking longer if needed.
Step 8
Scramble eggs
Push chicken aside, pour eggs into the space and scramble for 1 minute until set in small pieces.
Step 9
Cook vegetables
Add cabbage and carrot and stir-fry for 2 minutes until slightly softened.
Step 10
Add roti
Add roti strips and use two wooden spatulas to toss for 2 minutes, coating them evenly with sauce.
Step 11
Fold and finish
Add spring onions and gently chop-fold with the wooden edges for 1 minute; strips should separate and be hot throughout, with no runny egg.
Step 12
Serve kottu
Turn off the heat, divide among four bowls and fold in any remaining pan juices; serve immediately.
Common mistakes
- Raw dough cannot replace cooked roti in the stir-fry.
- Thick chicken strips take longer to cook.
- Metal chopping blades damage a nonstick pan.
- Too much water turns roti mushy.
Tips
Street cooks chop on a griddle, but two wooden spatulas suffice at home. Check chicken doneness before adding eggs and roti. Separate cooked roti strips; if unusually dry, add one tablespoon of water rather than a large pour. Making the cooked bread is outside this recipe time.
