Torn godamba roti stir-chopped on a hot griddle with spiced chicken, eggs, leeks, and curry sauce, the rhythmic clanging of metal blades creating Sri Lanka's most iconic street food soundtrack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: curry leaves, lime wedge
Accompaniments: curry sauce, chili sauce
Instructions
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1
Heat oil on a flat griddle over high heat. Sauté onion, leeks, green chilies, and curry leaves until softened.
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2
Add shredded chicken, curry powder, and turmeric. Toss for 1 minute.
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3
Add torn roti pieces and curry sauce. Using two metal spatulas or cleavers, rapidly chop and toss the mixture on the griddle.
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4
Push mixture to one side, crack eggs onto the hot surface, scramble briefly, then chop into the roti mixture.
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5
Continue chopping and tossing for 2-3 minutes until everything is well combined and slightly crispy at the edges.
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6
Serve immediately on a plate or wrapped in newspaper (traditional style) with extra curry sauce on the side.
Did You Know?
The rhythmic clanging of kottu blades on the griddle is so distinctive that Sri Lankans call it the "kottu beat" — some vendors are famous for their musical chopping rhythms.
Chef's Notes
Equipment Tips
- flat griddle (hot plate)
- two metal cleavers or spatulas
Garnishing
curry leaves, lime wedge
Accompaniments
curry sauce, chili sauce
The Story Behind Chicken Kottu
Kottu roti emerged in the eastern city of Batticaloa in the mid-20th century as a creative way to repurpose leftover roti and curry. The dish spread across Sri Lanka through street vendors who turned its preparation into street theater. The percussive chopping technique is now internationally recognized as a symbol of Sri Lankan street food culture.
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