Spicy Sri Lankan Chicken

Kottu Roti
Kottu or koththu roti simply means chopped bread in Sri Lanka's local language Sinhala.
Cals 567 · Prot 56 · Carbs 58 · Fat 12
Family-Friendly
Calorie smart
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30 min
photo
Kottu or koththu roti simply means chopped bread in Sri Lanka's local language Sinhala.
Cals 567 · Prot 56 · Carbs 58 · Fat 12
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Garlic cloves
3 Pieces
Ginger
30 Grams
Small green chilli
1 Piece
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Sambal oelek
20 Grams
Tomato paste
30 Grams
Soy sauce
20 ML
Turmeric powder
2 Grams
Black pepper
0.5 Tsp
Stir fry
Wholewheat tortilla wraps
2 Pieces
Carrot
2 Pieces
Red onion
1 Piece
Leeks
1 Piece
Vegetable oil
4 Tbsp
Curry leaves
12 Grams
Eggs
1 Piece
To serve
Large red chilli
1 Piece
Fresh coriander
15 Grams

Tips for fussy eaters

Reserve some of their favourite ingredients and prepare a mild stir-fry for them. Serve over whole tortillas, with a sprinkling of cheese.

Pro tip

Roll the tortilla wraps into a cigar shape, slice them as thinly as possible, then fry them in oil until crispy. This way they won't go soggy once you add them to the stir fry.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep chicken

Chop the chicken breasts to cubes. Peel and crush the garlic. Peel and grate the ginger. Finely chop the green chilli (remove the seeds and the white pith if you prefer it milder).
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2 Fry and season

Heat a pan over medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken and fry for 2 min. Add the garlic, ginger, chilli and a pinch of salt. Fry for 1 min further. Add the sambal oelek, tomato paste, soy sauceturmeric powder and black pepper. Stir-fry for a final 2 min. Transfer everything to a bowl and set aside.
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3 Prep stir fry

Slice the tortilla wraps into thin strips (see pro tip). Peel the carrot and cut it into thin sticks. Peel and finely slice the onion. Halve the leeks and rinse in between the layers, then slice into thin sticks. Finely slice the red chilli. Chop the fresh coriander
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4 Fry tortilla strips

Return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the tortilla strips and stir-fry for 3-4 min until golden and crispy (see pro tip). Transfer them to a plate and set aside. If you're cooking for 3 or 4, use two pans. 
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5 Stir-fry

Return the pan to the heat with a generous drizzle of oil. Add the curry leaves and stir-for 1 min. Add the carrots, red onion and leeks and fry for 2 min. Crack the eggs into the pan and stir-fry until scrambled. Add the chicken and its marinade and stir-fry for a final 1-2 min. 
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6 Add and serve

Add the fried tortilla strips to the pan and give everything a good toss. Divide the Kottu Roti among plates and garnish with the red chilli slices and the fresh coriander.

Tips for fussy eaters

Reserve some of their favourite ingredients and prepare a mild stir-fry for them. Serve over whole tortillas, with a sprinkling of cheese.

Pro tip

Roll the tortilla wraps into a cigar shape, slice them as thinly as possible, then fry them in oil until crispy. This way they won't go soggy once you add them to the stir fry.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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