Sri Lankan Chicken Kottu Roti Recipe | Food Voyageur (2024)

FAQs

Which country invented kottu? ›

Though no-one is certain exactly where kottu roti came from, it's mostly thought to have originated in the Tamil regions of Sri Lanka, particularly the towns of Batticaloa and Trincomalee. It was popularised in the 1970s as a cheap street-food snack, and a smart way to use day-old bread.

Kottu translates from Sinhalese as 'chopped', and this hugely popular Sri Lankan street food consists of chopped up roti (a type of flatbread), stir-fried with chicken, vegetables and egg.

Depending upon what ingredients are used, the variations are vegetable, egg, beef, chicken, mutton, and fish kottu roti. It is often prepared and served as a fast food dish.

Although the dish has origins in Sri Lanka, this dish has become a favorite across the pond.

Kothu' means shredded or minced, and Kothu parotta recipe is all about shredded parotta tossed in fried vegetables or chicken or salna. It is the classic street food of South India, which one consumes as a snack, breakfast, or dinner.

Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.

Once cooled, any extra chicken kottu roti can be refrigerated for up to 2 days. Remove the dish from the fridge or freezer. leave it to reach room temperature and heat it over a stovetop or microwave.

A chicken kottu roti recipe for those of you who need that extra kick of spice. This version of the recipe is also known as Dolphin kottu. It is similar to your everyday chicken kottu ONLY spicier with a few extra ingredients. Kottu, in its many varieties, is a popular Sri Lankan street food.

Sri Lankan curry and rice is the quintessential dish of the island and usually is eaten at lunchtime. There is an abundance of curries for you to choose from, so you'll always have a new dish to try. Some of the most popular of these are dahl, chicken, fish and gotu kola sambol.

What is Sri Lankan food called? ›

Kiribath Typical Sri Lankan dish of rice and prawns. The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish or meat, along with other curries made with vegetables, lentils, or fruits. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambols.

Pol Roti (Coconut roti) is so easy to make all you have to do is, combine, flour, coconut, water, inclusions such as red onion and chilli and form a dough, flatten and cook.

Serve kottu with more chicken curry. Beef curry goes well with it too. You can also serve with curries like Sri Lankan creamy potato curry, Red lentil curry. Sri Lankan chili paste is also another condiment that people serve this kottu with.

Traditional Sri Lankan food is Spicy!

This is because Sri Lankan cuisine is instilled with the generous use of chillies in most of their dishes. Sri Lankans use chillies in many different forms, powdered, dried, fresh and there is even a flaky version of it.

Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BC.

The Kothu Parotta is a flavor-packed, wholesome dish that serves as a meal in itself. Although it finds its origin in the island country of Sri Lanka, the Kothu Parotta has made its way to the daily diets of mainland Tamilians.

Onigiri (おにぎり) are Japanese rice balls made of steamed rice that you compress into a triangular, ball, or cylinder shape and are usually wrapped in a nori seaweed sheet.

Pita has roots in the prehistoric flatbreads of the Near East. There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains.