Chicken Kothu Roti

Chicken Kothu Roti


Kothu (chopped roti) is the most popular street food in Sri Lanka. Its made out of chopped godamba roti mixed with vegetable and curried meat.The common varieties include beef, chicken, mutton as well as egg and vegetable Kothu available for vegetarians. It is traditional to make the kothu on a heated iron sheet, used specifically for the purpose, and the kothu is chopped and mixed using two blunt metal blades. This clashing of metal on metal creates a very distinctive sound, and the beat of kothu being prepared can be heard rising up from any small roadside restaurant in Sri Lanka.

I have tried re-creating this dish without the heated iron sheet and metal blades; this is my short cut version of preparing this flavorful dish at home. I have used the ready made romali roti instead of godamba roti sold in Indian stores; you can use parata as well.


For the curried chicken

2 tsp ginger paste

4 garlic cloves, peeled, crushed to a paste with the edge of a knife

1 green cayenne chilli, chopped

½ tsp roasted curry powder

¼ tsp ground turmeric

1 tsp freshly ground coriander seeds

1 tsp Kashmiri chilli powder

3 tbsp coconut milk

½ tsp freshly ground black pepper

1 tsp salt

750g chicken breasts and thighs, skin and bones removed cut into smaller pieces

1 cinnamon stick

2-3 cloves

2 cardamom pods


For the stir-fried vegetables

10 curry leaves

1 whole onion, peeled, finely sliced

4 green cayenne chillies, finely sliced

100g white cabbage, finely shredded

100g carrots, peeled, coarsely grated
6 romali roti breads cut into 1cm/½in strips

½ tsp crushed dried chillies



1. Cut the chicken into pieces, wash it & drain the water well. Now in a large bowl mix all the spices with chicken pieces (salt, pepper, curry powder, chili powder, curry leaves, cinnamon stick, cardamom pods, and cloves) make sure that chicken pieces coated well with spices.

2. Now cover and leave it for at least 15-20mins. Once chicken is marinated, heat the oil in a large saucepan, add the ginger & garlic and fry for 1minute, then add onions and cook for 4-5 minutes until lightly browned and soft.

3. Add the chicken pieces and try to fry both sides (it will brings you a good taste, but some times water is coming from chicken).

3 After you fry both sides add 250ml warm water, mix very well, then cover and cook on a low heat for 30- 45 minutes, stirring occasionally.

4. When water level is going down add the coconut milk, and stir the curry and bring to the boil then reduce the heat and cook for a further 15 minutes, taste for salt.

5. For the stir-fried vegetables, in a bowl, beat the eggs with half a teaspoon of the salt and freshly ground black pepper, to taste. Set aside.

6. Heat the oil over a high heat in a wok or large non-stick frying pan. When the oil is smoking, add the curry leaves, onion, garlic, ginger and cayenne chillies and stir-fry for 4-5 minutes, or until the onion has softened.

7. Add the cabbage, carrot and the remaining teaspoon of salt and stir-fry for a further 3-4 minutes, or until all of the vegetables are just tender.

8. Add the cut romali  roti and the crushed dried chillies and continue to stir-fry for a further 2-3 minutes.

9.Add the curried chicken and its sauce stir-fry for 1-2 minutes, or until warmed through, then pour in the beaten eggs and stir-fry for 1-2 minutes, or until the eggs have just set.

10.To serve, spoon a quarter of the mixture into a serving bowl and press down lightly. Invert the bowl onto a warmed serving plate. Repeat the process three more times until you have four servings.

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