Best Chicken Kottu Roti Recipe | Sri Lankan Kothu Parotta Homemade

Have you ever made chicken kottu rotti at home? If not, here is the right time to make it possible. Today, I am going to show you how to make the best chicken kottu roti recipe at home.

A few months back I have published a homemade beef kottu roti recipe that went viral. So, this time I am going to demonstrate to you the best homemade Sri Lankan style chicken kothu roti recipe.

I am going to show you every step with detailed pictures including the way to cook chicken curry for kothu parotta.

Alright, without talking much let’s jump into the recipe. Here is how to make the best chicken kottu roti recipe at home in Sri Lankan style.
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Sri Lankan Chicken Kottu Roti Recipe

Ingredients

For Chicken Curry

• Chicken – 1kg
• Tomato – 300g
• Onion – 100g
• Garlic paste – 1 tablespoon
• Ginger paste – ½ tablespoon
• Curry powder – 3 tablespoons
• Cardamom – 4
• Crushed cinnamon – ½ tablespoon
• Turmeric powder – 1 teaspoon
• Mustard seeds – ½ teaspoon
• Curry leaves – Few
• Salt – As you want
• Cooking oil – As you need
• Water – 500ml

For Kottu Roti

• Parotta/Paratha Roti – 20
• Eggs – 10
• Carrot – 250g
• Leek – 150g
• Banana pepper – 100g
• Onion – 250g
• Green chili – 10 to 12
• Curry leaves – 2 or 3 sprigs
• Salt – As you want
• Cooking oil – As you want

Notes

1. For a tasty final dish, I recommend buying the chicken with some fat.
2. If you don’t like more spiciness reduce the amount of curry powder to chicken curry and/or the number of green chilies to kottu roti.
3. I instantly made ginger and garlic paste. If it is hard, use the bottled one.
4. Make the scrambled eggs in crumble texture.
5. If you don’t like the raw onion taste, add all the chopped onion at the beginning with other vegetables.
6. If you feel the outcome is a bit sticky, leave the kottu roti in a very low flame for a few minutes while mix and stir frequently at the end.

Instructions

1. For the chicken curry chop the onion and slice the tomatoes as shown in the picture below. Also, prepare the ginger and garlic paste. Additionally, take curry leaves, water, curry powder, cardamom, cinnamon, mustard seeds, turmeric powder, and salt.

2. Rinse the chicken and add turmeric powder, salt, and ginger-garlic paste. Mix and marinate for 30 minutes.

3. Heat the oil, add mustard seeds, and let them splutter. Then add onion and curry leaves. Sauté until onion turns translucent. Now add crushed cardamom and cinnamon. Sauté them until the onion start turns to golden.

4. Add the tomato and sauté them for 2 or 3 minutes.

5. Now add marinated chicken, mix well, and cook covered under high flame for 5 minutes.

6. Take off the lid, give a good mix, and again cook covered under the high flame until all the liquid evaporates. For me, it takes about 10 minutes.

7. Now, take off the lid and cook uncovered under medium flame until the chicken pieces get bit-fried. Stir occasionally to avoid burning. For me, it takes about 4 minutes. Then, add curry powder and water. Mix well.

8. Cook covered under high flame for 3 or 4 minutes.

9. Then take off the lid, give one last good stir, and again cook covered under very low flame for 5 minutes. Taste the gravy and adjust salt if needed. This is how to make the best chicken curry for Kottu Roti.

10. Cut the parotta into tiny pieces as shown in the picture below.

11. Slice the carrot, banana pepper, and leek. Also, chop the onion, green chili, and curry leaves as shown in the picture below.

12. Add a little salt to the eggs and whisk them for 2 or 3 minutes.

13. Now heat the oil in a large cooking wok and add the beaten eggs. Fry and scramble the eggs as shown in the picture below. For me, it takes about 5 minutes under medium flame. Once done, take off the scrambled eggs and keep them aside for final preparation.

14. Now, add some more oil to the same large cooking wok. Add carrot, banana pepper, half of the chopped onions, green chilies, and curry leaves.

15. Sauté those until carrots turn tender. Stir occasionally to avoid burning. For me, it takes about 5 minutes under high flame.

16. Then add the leeks and sauté them under medium flame for 2 minutes.

17. Now add parotta and chicken curry. Stir and mix frequently under medium flame for about 2 or 3 minutes. Taste and adjust salt if needed.

18. Finally, add fried scrambled eggs and the rest of the chopped onion. Switch off the flame and mix everything well until totally combined.

19. This is how to make the best chicken kottu rotti recipe at home. Serve and enjoy this Sri Lankan chicken kothu parotta dish with your friends and family.

Here is the Video of this Recipe
This is how to make the best Sri Lankan chicken kottu roti recipe at home. I hope you liked this tempting chicken kothu roti dish. When you have all the ingredients give it a try, I am sure you will like it, especially your kids.

If you have any questions or suggestions leave them in the comment box below. Also, you can share this easy homemade chicken kottu roti recipe with your friends and family by clicking the social share buttons below.

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