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Loading...A beloved Sri Lankan street food, this vibrant stir-fry combines chopped godamba roti with shredded chicken, crisp cabbage, carrots, and aromatic spices, all chopped together on a hot griddle. The rhythmic chopping produces an irresistible texture where soft, chewy bits of bread mingle with vegetables and protein in every bite. It's a brilliant way to use leftover cooked chicken or chicken curry for maximum flavor.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 24 gFat
- 6 gSaturated Fat
- 58 gCarbs
- 6 gFiber
- 7 gSugar
- 30 gProtein
- 820 mgSodium
- 720 mgPotassium
- 135 mgCalcium
- 4.5 mgIron
- 38 mgVitamin C
- 390 mcgVitamin A
Ingredients
For the aromatic base
- 3 tbsp vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2-3 green bird's eye chilies, finely chopped
- 12-15 fresh curry leaves
Spices and sauce
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp Sri Lankan roasted curry powder
- 1/2 tsp ground turmeric
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 3/4 cup warm chicken stock or water
- Salt to taste
Vegetables and protein
- 2 cups finely shredded green cabbage
- 1 cup julienned carrots
- 1 cup leek whites and pale green, sliced
- 2 cups cooked shredded chicken (leftover chicken curry works beautifully)
- 2 large eggs, lightly beaten
- 1/2 cup cubed mozzarella or mild white cheese (optional)
- 1 tsp lime juice
Flatbread and garnish
- 4 godamba rotis (Sri Lankan flatbreads), day-old preferred, torn into 1-inch pieces
- Lime wedges
- Thinly sliced red onion
- Sri Lankan chili sauce or chopped pickle relish
- Crispy fried curry leaves for garnish
Directions
- Heat the vegetable oil in a large, heavy flat skillet or tawa over medium-high heat. Add the curry leaves and let them sizzle for 10 seconds, then add the sliced onion and sauté until softened and lightly golden, about 4 minutes.
- Stir in the garlic, ginger, and green chilies; cook for 45 seconds until fragrant. Add the cumin, coriander, roasted curry powder, and turmeric, stirring constantly for 30 seconds to bloom the spices.
- Add the tomato paste and cook for 1 minute, then toss in the cabbage, carrots, and leeks. Stir-fry for 3-4 minutes until the vegetables wilt but still retain some crunch.
- Add the shredded chicken, soy sauce, and warm stock. Toss everything together and cook for 3 minutes until heated through and most of the liquid is absorbed.
- Push the mixture to one side of the pan and pour the beaten eggs into the cleared space. Scramble lightly until just set, then fold the eggs into the vegetable mixture.
- Add the torn roti pieces and the cheese (if using). Using two sturdy spatulas or large chef's knives, chop and press the roti into the mixture, combining everything thoroughly while breaking the bread into smaller chewy bits. Cook for 4-5 minutes until the roti is hot throughout with a few lightly crisped edges.
- Squeeze in the lime juice, adjust salt to taste, and give one final chop to mix everything together.
- Plate the chopped flatbread stir-fry into four shallow bowls, garnish with crispy curry leaves and sliced red onion, and serve immediately with chili sauce and extra lime wedges on the side.
Cook’s Notes
- Traditionally prepared on a flat iron griddle with two metal blades producing the iconic rhythmic chopping sound; at home, use two heavy chef's knives or sturdy spatulas in a scissor-like chopping motion.
- Slightly stale (day-old) godamba roti holds its shape better and develops pleasant chewy-crisp edges; fresh roti will be softer throughout.
- Leftover chicken curry adds tremendous depth and saves time — shred it finely with the sauce bound into the meat for best results.
- For a vegetarian version, swap chicken for cubed firm tofu, paneer, or mixed mushrooms; simply omit the egg if desired.
- Add 1 tsp crumbled Maldive fish chips for an authentic umami boost, or substitute with a pinch of dried shrimp powder.
