Kottu Roti Colombo Style (Sizzling Chopped Flatbread Stir-Fry with Curry, Egg & Vegetables) – Authentic Sri Lanka Recipe
The rhythmic "clack-clack" sound of every Sri Lankan street corner: chopped flatbread wok-tossed with spicy curry gravy.
- Country of Origin
- 🇱🇰 Sri Lanka (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Shredded flaky godamba roti flatbread, Seared chicken (or tofu), Carrots, Sri Lankan roasted curry gravy, Fresh curry leaves
Ingredients for Kottu Roti Colombo Style (Sizzling Chopped Flatbread Stir-Fry with Curry, Egg & Vegetables) (4 Servings)
- 1.25 lbs (or 2.5 cups) shredded flaky godamba roti flatbread, prepped into bite-sized pieces
- 1.5 cups seared chicken (or tofu), washed and trimmed
- 1 cup carrots
- 1 medium onion and 3 cloves garlic, finely minced with Sri Lankan roasted curry gravy
- 1.5 tbsp traditional Sri Lanka seasoning (fresh curry leaves, ginger, garlic, green chilies)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and Sri Lankan roasted curry gravy for 2–3 minutes until softened and fragrant.
- Add shredded flaky godamba roti flatbread and seared chicken (or tofu) along with fresh curry leaves, ginger, garlic, green chilies, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with carrots and serve straight from the skillet.