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Kottu roti
Make the quick curry: fry half the onion, garlic, ginger and curry leaves in 1 tablespoon of oil 3 minutes. Add chicken, curry powder, turmeric, chilli flakes and salt. Stir 3 minutes, add coconut milk, simmer 10 minutes until thick. Set aside.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kottu roti take?
40 min all in — 20 min prep, 20 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 3 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much soy sauce?
1 tbsp of Soy sauce.
What can I use instead?
Chicken curry → Leftover vegetable or mutton curry. Any curry works. This is a leftovers dish by nature. Shop paratha → Homemade godamba roti. A plain flour dough stretched paper-thin and folded. Closer to the original.
What should I watch for?
Metal tools on a non-stick pan will scratch it. Use a steel pan or wooden spatulas.
Any tips from this recipe?
Day-old roti works better than fresh. Fresh is soft and goes soggy. Sri Lankan roasted curry powder is darker and more coriander-heavy than Indian blends. Worth tracking down.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.