This spicy Sri Lankan chicken curry is a must for every Sri Lankan food lovers and curry lovers. It’s a versatile recipe that you can adapt to your taste and still be absolutely delicious. To make the kiri hodi, put all the ingredients (except the coconut milk, lime juice and spinach) in a heavy-based saucepan. Use a large wok and two wooden spoons to combine and make the chicken kottu roti. Sri Lankan bread kottu. Freezing- can be frozen for a week but the taste and texture of the dish can change. Also check out my cheesy rolls recipe and my egg rolls recipe – 1. Sri Lanka dolphin kottu. Take a piece of bread crumbs and put it in the oil. 2. This broth can literally transfer anything bland into something really really good. Sri Lankan beef kottu. It should bubble up right away when the oil is ready. Add 1 tbsp water and simmer over a low heat for 5 mins or until the onion softens. Rolls absorb too much oil: Your oil is not hot enough. Crispy Chicken rolls with Habanero and cheese. That’s the authentic way of making Sri Lankan Chicken curry. I know this looks really hot. For best results, use a whole chicken cut into pieces, OR bone-in chicken (like legs or thighs). Well, it actually is. Storing- once cooled, any extra chicken kottu can be refrigerated up to 2 days. Sri Lankan Egg Rolls This Sri Lankan chicken curry ticks all the boxes! Sri Lankans looove their food hot. Place the oil in a wok, add the fresh ginger, stir-fry for 2 mins or until brown, add the onions stir-fry for a further 2 minutes, add the tomatoes, cook covered on low heat for a few minutes until mixture dries up, add the green chillies if using, soya sauce, sweet chillie … Here are some tips + variations to follow to make the BEST Sri Lankan chicken curry. More Sri Lankan kottu recipes!