I noticed you previously asked about making a necklace from coconut shells, but now you’re asking about making kottu, a Sri Lankan street food dish. To clarify, are you referring to “kottu” (the food) or did you mean something else, perhaps related to the coconut shell necklace (e.g., a “kottu” as a specific jewelry term)? Since “kottu” is commonly known as kottu roti, a popular Sri Lankan dish, I’ll assume you mean that unless you specify otherwise. If you meant something else, please let me know!
Here’s a simple guide to making chicken kottu roti at home, adapted for a home kitchen without specialized equipment:
Ingredients (Serves 2-3)
Roti/Flatbread: 4-5 godamba roti, paratha, or flour tortillas (store-bought or homemade), cut into thin strips
Chicken Curry:
250g boneless chicken, cubed
1 small onion, chopped
1 small tomato, chopped
1 tsp ginger-garlic paste
1 cup coconut milk
1 tsp curry powder
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp salt
1 tbsp vegetable oil
Prepare Chicken Curry:
Heat 1 tbsp oil in a pan over medium heat. Add chopped onion and curry leaves, sauté until translucent (2-3 minutes).
Add ginger-garlic paste, sauté for 30 seconds, then add chicken, curry powder, turmeric, chili powder, and salt. Cook for 5 minutes until chicken browns.
Prep Ingredients
Cut roti or paratha into thin strips (about 1-2 inches long). If using store-bought frozen paratha, cook according to package instructions first, then slice.
