If you walk down any street in Sri Lanka at night, the rhythmic “taka-taka” sound of kottu blades is unavoidable. It’s more than just food; it’s an experience! Today, I’m showing you how to recreate that iconic street-side Chicken Kottu in your own kitchen—no specialized metal blades required!
Ingredients
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10-12 Godamba rotis (chopped into small pieces)
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250g leftover Chicken Curry (with plenty of gravy)
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2 Eggs, scrambled
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Sliced carrots, leeks, and cabbage
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Ginger-garlic paste and green chilies
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A splash of soy sauce (optional)
Method
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Heat a large flat pan or wok with a bit of oil. Sauté ginger-garlic paste, onions, and green chilies.
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Toss in the vegetables and stir-fry on high heat for 2 minutes.
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Crack the eggs in and scramble them into the mix.
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Add the chopped roti and the chicken curry with all that delicious gravy.
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Using two spatulas, “chop” and mix everything vigorously on high heat until the gravy is absorbed and everything is steaming hot.
The secret is in the gravy! Make sure your chicken curry is extra spicy and flavorful because that’s what seasons the entire kottu.
