KOTTU recipe to make at home 🇱🇰 Sri Lankan කොත්තු (4K)

Experience a vibrant blend of Sri Lankan and Australian flavors with our unique Cheesy Chorizo Kottu. This dish transforms traditional kottu roti into a fusion masterpiece by incorporating Australian smoked chorizo and creamy Colby cheese. Ideal as a hearty lunch or dinner, this recipe promises a deliciously satisfying take on a beloved Sri Lankan street food classic.

Ingredients

🥖 Store-bought Godamba Roti: Supreme Homemade Flatbreads
🧄 2 cloves garlic, minced
🫚 1 small piece ginger, minced
🌿 A handful of curry leaves, approx. 10-15 leaves
🧅 1 medium onion, sliced
🥕 1 medium carrot, julienned
🥬 1/4 small cabbage, shredded
🌶️ 1-2 green chilies, sliced
🍅 2 small cherry tomatoes or 1/4 large tomato, diced
🧂 Salt: to taste
🌶️ 1 tsp dry chili flakes
🧂 1/4 tsp black pepper
🍛 1 tsp curry powder
🍂 1/4 tsp cinnamon powder
🥚 1-2 eggs, one for cooking, one for garnish
🍗 Leftover chicken curry, deboned and diced, approx. 1-1.5 cups
🌭 Barossa Fine Foods Smoked Chorizo, sliced
🧀 Bega Colby Cheese, sliced into sticks or shredded
🌱 Spring onion, sliced for garnish
🧀 Grated Parmesan, e.g., Westacre Dairy Parmesan Cheese
🫒 Cobram Estate Extra Virgin Olive Oil, for frying

Instructions

1- Prepare Roti:

Use pre-made Supreme Homemade Flatbreads or make godamba roti from scratch.
Roll up the roti, slice into strips, then chop into small square chunks. Set aside.

2- Prepare Vegetables:

Julienne the carrot and shred the cabbage.
Slice the onion and green chilies.
Mince garlic and ginger, and dice the tomatoes.
Slice the spring onions for garnish.

3- Prepare Meats & Cheese:

Slice the Barossa Fine Foods Smoked Chorizo and debone the leftover chicken curry.
Slice or shred the Bega Colby Cheese.

4- Sauté Aromatics and Vegetables:

In a large non-stick pan, e.g., GreenPan, heat a little Cobram Estate Extra Virgin Olive Oil.
Sauté ginger, garlic, and curry leaves until fragrant.
Add onions, carrots, cabbage, chilies, and tomatoes. Cook until vegetables begin to soften.

5- Add Chorizo and Spices:

Stir in the sliced chorizo, curry powder, black pepper, cinnamon, and chili flakes.
Add salt to taste and mix well.

6- Incorporate Chicken and Egg:

Add the diced chicken curry and mix.
Create space in the pan, add an egg, and whisk in place before combining into the mixture.

7- Combine Roti and Cheese:

Add chopped roti and mix vigorously to coat with flavors.
Add Bega Colby Cheese, stirring until melted.

8- Serve and Garnish:

Serve the hot kottu on a plate.
In a small pan, fry an egg, sprinkled with pepper if desired, with olive oil.
Top the kottu with the fried egg, sliced spring onions, and grated Parmesan.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Equipment: Bamboo cutting board, Large stainless-steel chef's knife/cleaver, Standard kitchen scissors, Silicone/plastic spatula, Large non-stick pan, e.g., GreenPan, Metal serving spoon, Induction cooktop, brand not visible
Calories: 450
Protein: 22g
Fat: 25g
Carbohydrates: 40g