Sri Lankan Chicken Koththu Made Easy with Store-Bought Parathas

So what is koththu?

Koththu, also known as kottu, is a popular South Indian and Sri Lankan street food made by stir frying shredded flatbread. In South India, it is usually made with paratha, while in Sri Lanka we use our traditional roti known as gotamba roti.

Traditionally, it is cooked on a hot griddle using two metal spatulas. If you have ever walked the streets of Sri Lanka and heard that iconic “takata takata takata” sound, that is koththu being made. That rhythmic chopping is part of the whole experience.

For this Sri Lankan Chicken Koththu recipe, we are keeping things simple. No street stall setup needed. We are using store bought parathas and a wok for an easier, quieter version at home.

I will share a proper gotamba roti recipe later, but for now this is the easy version that still delivers on flavor.

So let's get cooking!

Ingredients :

• 2 tbsp oil

• 1/4 cup onions

• 8 to 10 curry leaves, chopped

• 1/4 cup carrots, julienned

• 1/4 cup spring onions, separate white and green parts

• 1/4 tsp salt

• 1/4 tsp pepper

• 1½ tsp salt

• 1/2 tbsp chili flakes

• 2 eggs

• 2 cups chopped store bought parathas, about 4 parathas

• 1/2 cup chicken gravy - https://www.borntobespicy.com/post/sri-lankan-chicken-curry-with-extra-gravy-perfect-for-koththu

Directions:

Step 1

Prepare the chicken curry before starting. Link is provided below.

www.borntobespicy.com

Sri Lankan Chicken Curry with Extra Gravy (Perfect for Koththu)

A rich and comforting chicken curry made with aromatic spices and a flavorful gravy you can adjust to your perfect consistency.

Step 2

Heat 2 tbsp oil in a wok over medium heat.

Step 3

Add onions, curry leaves, carrots, and the white part of the spring onions. Sauté for about a minute.

Step 4

Crack the eggs directly into the wok and start mixing right away.

Step 5

While the eggs are still slightly soft, add salt, pepper, and chili flakes. Mix well.

Step 6

Add the chopped parathas, chicken gravy, and your desired amount of chopped chicken from the chicken curry. I added about 1/4 cup of chicken for this recipe.

Step 7

Toss everything together until well combined. Do not overcook. If you cook it too long, the koththu can dry out. Once everything is mixed and heated through, remove from heat.

Step 8

Sprinkle the green part of the spring onions on top, give it a final mix, and serve hot.

Tips

• The gravy is everything — don’t skip it

• Don’t overmix or overcook

• Adjust spice level to your taste

• Best eaten hot, straight from the pan

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