Sri Lankan Kottu Roti - Easy Chicken Recipe Using Coconut Milk

Ever wished you could whip up something exotic, hearty, and incredibly flavorful on a busy weeknight without a ton of fuss? Well, get ready to meet your new favorite chicken recipe using coconut milk: Sri Lankan Chicken Kottu Roti! This isn't just any dinner; it's a vibrant, chopped flatbread stir-fry packed with juicy chicken, crisp veggies, and egg, all coated in a light, aromatic coconut curry gravy. Americans, you're going to love this! It's super fast, incredibly satisfying, and it's a fantastic way to use up those leftovers. Forget soggy stir-fries – our secret method guarantees a bouncy, not soggy texture that's absolutely irresistible. Get ready for big flavors and an easy win at dinner time with this simple coconut chicken recipe!
Kottu Roti is a beloved Sri Lankan street food that translates to "chopped bread." Imagine a lively outdoor stall where a chef rhythmically chops flatbread, meat, eggs, and vegetables on a hot griddle with two metal spatulas, creating a symphony of sounds and smells. That's kottu! Our version brings that exciting concept right into your kitchen, aiming for a delightful texture where the chopped flatbread is bouncy and slightly chewy, not soft or mushy, and everything is beautifully coated in a flavorful sauce.
Life gets hectic, but dinner doesn't have to be a chore. This easy chicken curry dish is designed with your busy schedule in mind:
One-Pan (Mostly!): We've streamlined the process so you can do most of the cooking in a single large pan. If you prefer, a second pan for the gravy is an option, but it's not strictly necessary.
Minimal Simmer Time: The coconut curry gravy comes together in a flash, ensuring you're not waiting around for flavors to develop.
Grocery Store Friendly: No exotic ingredients required! We use items you can easily find at your local US supermarket, making this a truly quick easy chicken recipe for dinner.
To make this simple coconut chicken recipe even smoother, get these steps done before you even turn on the stove:
Cook & Chop the Paratha: Cook your frozen paratha or roti canai according to package directions, then roughly chop it into bite-sized pieces.
Slice Your Veggies: Get your onion, leeks/scallions, cabbage, and carrots all prepped and ready.
Season Your Chicken: Cut your chicken thighs (or breast) into bite-sized pieces and season them up.
Measure Gravy Ingredients: Have your coconut milk, chicken stock, curry powder, tomato paste, turmeric, and chili flakes all measured out.

Ingredients

• For the Kottu:
• Flatbread: 4-6 frozen paratha or roti canai (about 200-300g total), cooked and roughly chopped. These flaky, layered flatbreads are ideal for soaking up flavor without getting soggy. If you can't find them, see our variations below!
• Chicken: 1 lb boneless, skinless chicken thighs, cut into ½-inch pieces. Thighs stay juicy and tender, but chicken breast works too if that's what you have on hand.
• Vegetables:
• 1 medium onion, finely chopped
• 1 cup chopped leeks or scallions (white and light green parts)
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• Eggs: 2 large eggs, lightly beaten. They add richness and act as a binder, helping the kottu hold together.
• Oil: 2-3 tablespoons vegetable oil or coconut oil, divided
• Salt & Pepper: To taste
• Lime: 1 lime, cut into wedges, for serving
• For the Quick Coconut Curry Gravy (Built into the main recipe):
• Coconut Milk: 1 (13.5 oz) can unsweetened, full-fat coconut milk. Don't skimp on full-fat for the best flavor and creamy texture!
• Chicken Stock: ½ cup chicken stock or broth
• Curry Powder: 2 teaspoons Sri Lankan curry powder (or a good quality Madras curry powder). Sri Lankan curry powder tends to be a bit milder and more aromatic; adjust heat with chili flakes.
• Tomato Paste: 1 tablespoon tomato paste
• Turmeric: ½ teaspoon ground turmeric
• Chili: ¼ - ½ teaspoon red chili flakes, or to taste (optional, for heat control)

Directions

1. Cook and Chop the Chicken (Quick “Chicken Fry” Step)
   1. Heat 1 tablespoon of oil in your large pan or wok over medium-high heat.
   2. Add the seasoned chicken pieces and cook, stirring occasionally, until deeply browned on all sides and cooked through, about 5-7 minutes. You're looking for that delicious caramelization!
   3. Remove the chicken from the pan and set aside. Once slightly cooled, you can chop it into smaller pieces or shred it if you prefer.
2. Make the Quick Coconut Curry Gravy
   1. In the same pan (no need to clean it!), reduce heat to medium. Add another tablespoon of oil if needed.
   2. Stir in the curry powder, turmeric, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant. This toasts the spices and deepens their flavor.
   3. Pour in the chicken stock and coconut milk. Bring to a gentle simmer, stirring to combine everything.
   4. Let it simmer for 2-3 minutes, just until it lightly coats the back of a spoon. You don't want it thick like a stew, but rather a light, flavorful coating. Season with salt and a pinch of chili flakes if desired. Remove from heat and set aside.
3. Stir-fry Veg + Build the Base
   1. Wipe out the pan if there's any excess oil, then add the remaining 1 tablespoon of oil over medium-high heat.
   2. Add the chopped onion and cook until softened, about 3-4 minutes.
   3. Stir in the carrots and cabbage. Cook for another 3-5 minutes, stirring frequently, until they are tender-crisp. We want some crunch here!
   4. Add the leeks or scallions and cook for 1-2 minutes more, just until they start to soften. Push the vegetables to one side of the pan, creating a clear space.
4. Scramble the Eggs in the Pan Well
   1. Pour the beaten eggs into the empty space in the pan. Let them set for about 30 seconds, then scramble them with your spatula until just cooked through.
   2. Once scrambled, mix the eggs into the vegetables.
5. Combine: Gravy → Roti → Chicken
   1. Return the cooked chicken to the pan with the vegetables and eggs.
   2. Pour about half of the prepared coconut curry gravy over the mixture.
   3. Add the chopped paratha/roti to the pan.
   4. Using your spatulas, gently toss everything together, ensuring the gravy coats the flatbread and other ingredients.
6. How much gravy to start with: Start with about half the gravy. You want the roti to be moist and flavorful, but not swimming in sauce. Add more gravy, a tablespoon at a time, if it seems too dry, until everything is lightly coated and bouncy.
7. Chop-and-Toss Finish
   1. With your two spatulas, begin the signature "chop-and-toss" motion. Press down and chop through the mixture, then scoop and toss it, mimicking the street food experience. This helps break down the roti slightly and integrate all the flavors.
   2. Continue for 2-3 minutes until everything is well combined and heated through, and the roti is bouncy.
   3. Do a final taste check. Adjust salt if needed, and squeeze fresh lime juice over the top just before serving for a bright finish.