Kottu roti is made from Gothamba roti and various spices, veggies, eggs, or meat. It is a tasty meal that is typically served around supper time. Aside from the traditional Kottu with meat, eggs, or veggies, a fresh variation with cheese has been introduced. On this sheet or griddle, the Gothamba roti is sliced or chopped with two metal blades on wooden handles held in both hands.

Kottu Parotta/Kottu Roti Preparation

Ingredients

For the Curry Sause

• 1 ½ pounds boneless skinless chicken thighs (about 6 thighs)
• 2 teaspoons Soy Sauce
• 2 teaspoons Worcestershire Sauce
• ½ teaspoon kosher Salt
• 3 tablespoons Sri Lankan roasted Curry Powder
• 3 ½ teaspoons Sri Lankan Chile Powder (or other medium-hot chile powder)
• 3 tablespoons Vegetable Oil
• 1 tablespoon minced Ginger
• 4 Cloves Garlic, sliced
• 1 tablespoon minced Pandan Leaves (or to taste)
• 4 Curry Leaves (or to taste)
• 2 green Cardamom pods
• 1 2-inch Stick Cinnamon
• 1 small hot green Chile, sliced
• 1 medium red onion, thinly sliced
• 5 ounces diced tomato
• 1 cup Coconut Milk
• 1 tablespoon Cider Vinegar
• Salt, to taste

For the Kottu Roti

• ½ cup Vegetable Oil
• 2 eggs, lightly beaten
• 2 teaspoons finely minced Ginger
• 1 tablespoon chopped Pandan Leaves
• 10 Curry Leaves
• 5 scallions, cut in 1/2-inch pieces
• 1 cup julienne carrots (about 1/4 pound)
• 1 medium red onion, diced
• 1 teaspoon Soy Sauce
• Salt, to taste
• 1 pound Sri Lankan roti, cut into 1/2 inch pieces (or other flaky flatbread, like Indian paratha)
• 2 chicken thighs, curry, chopped
• ¾ cup sauce from chicken curry

Method

For the Curry

• Combine the chicken, soy sauce, Worcestershire sauce, kosher salt, 1 tablespoon curry powder, and 1 1/2 teaspoons chile powder in a mixing bowl. Marinate for at least 30 minutes and up to overnight.
• In a large saucepan, heat the oil over medium-high heat. Stir in the ginger for about 20 seconds. Garlic, pandan leaves, curry leaves, cardamom, and cinnamon are all good additions. Stir constantly until the ginger and garlic are golden brown. Stir in the chile, onion, and a hefty teaspoon of salt. 3 minutes later, the onion should be softened and transparent. Cook until the remaining curry and chile powders are darker and aromatic. Mix in the tomato.
• Add the chicken, coconut milk, and 1 cup of water to cover. Bring to a boil and season with salt to taste (you may not need it). Simmer for 35 minutes, partially covered, until the chicken is just cooked through. Set aside for kottu roti. Curry leftovers can be frozen.

For the Kottu Roti 

• 2 tablespoons oil in a big, well-seasoned cast-iron pan or wok over high heat. When the oil begins to smoke, add the eggs and scramble them until cooked through. Wipe the pan clean and transfer to a basin. (Alternatively, scramble them in a nonstick skillet.)
• Reheat the pan over medium heat. Mix in 3 tablespoons of oil and the ginger. When it’s fragrant, add the pandan and curry leaves and simmer, stirring constantly, for 20 seconds, or until the ginger is light golden. Stir in the scallions and carrots. Stir for 1 minute before adding the onion. Cook, stirring constantly, until the onion has only a slight crunch, about 3 minutes. Remove to a bowl and season with soy sauce and salt to taste. Wipe the pan clean.
• Return the pan to medium heat and stir in the remaining 3 tablespoons of oil. (If your flatbread is excessively oily, use less oil in the pan.) When it’s shimmering hot, add the roti and stir for 5 minutes, or until it’s dry and fluffy. Combine the chicken, cooked veggies, and eggs. Stir in the curry sauce until it is heated all the way through. Taste and adjust with extra salt or soy sauce as needed before serving.