Spicy Sri Lankan Chicken

Kottu Roti

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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.

Kottu or koththu roti simply means chopped bread in Sri Lanka's local language Sinhala.

Cooking Time: 30 min

Cals 574 · Prot 56 · Carbs 60 · Fat 12

Dairy-Free

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

Kottu or koththu roti simply means chopped bread in Sri Lanka's local language Sinhala.

Cooking Time: 30 min

Cals 574 · Prot 56 · Carbs 60 · Fat 12

Dairy-Free

Instructions

photo

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).

photo

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.

photo

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

photo

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. 

photo

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. 

photo

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.

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
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