AI-generated photo.
Sri Lankan · Sri Lanka
Chicken kottu
Also called கொத்து
Chicken kottu, a dish from Sri Lanka (கொத்து).
Pai editors’ mark 4 / 5
Plan, list, and collections
Chicken kottu is cooked in Sri Lanka as its own dish. Chop the bread on the griddle with chicken, egg, and curry until the pieces are charred at the edges. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
62
Health score
Balanced
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 32%
- Carbs 28%
- Fat 40%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 37.2 g of protein in the serving.
Watch · Low sodium
About 1281 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Frying makes this a harder plate when you feel unwell.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Chicken thigh157 kcal
- Flour tortilla138 kcal
- Egg72 kcal
- Neutral oil62 kcal
- Leek24 kcal
- Carrot18 kcal
Glycemic load
Estimated glycemic load for this count: 20.6. The bands come from the ingredient table.
Portion
One serving, as written, is about 476 kcal.
Allergens. Egg, Gluten, Soy, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 476 kcal after the change.
Use half the soy sauce and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of firm tofu.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 476 kcal | 24% |
| Protein | 37.2 g | 74% |
| Carbohydrate | 33.1 g | 12% |
| Fiber | 4.3 g | 15% |
| Total sugars | 5.3 g | 11% |
| Fat | 20.9 g | 27% |
| Saturated fat | 5.4 g | 27% |
| Cholesterol | 308 mg | 103% |
| Sodium | 1281 mg | 56% |
| Potassium | 743 mg | 16% |
| Calcium | 143 mg | 11% |
| Iron | 4.2 mg | 23% |
| Magnesium | 63 mg | 15% |
| Zinc | 3.2 mg | 29% |
| Vitamin A | 498 mcg | 55% |
| Vitamin C | 7.5 mg | 8% |
| Vitamin D | 1 mcg | 5% |
| Vitamin E · estimate | 2.1 mg | 14% |
| Vitamin K · estimate | 58 mcg | 48% |
| Thiamin (B1) | 0.4 mg | 33% |
| Riboflavin (B2) | 0.7 mg | 50% |
| Niacin (B3) | 9.8 mg | 61% |
| Vitamin B6 | 0.9 mg | 50% |
| Folate · estimate | 99 mcg | 25% |
| Vitamin B12 | 1.2 mcg | 52% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Protein is high enough to make the meal satisfying.
- Sodium is high, mostly from salt, fish sauce, soy, or cured seasonings.
- The method is a fry, so it stays out of the lightest group even when the rest of the plate is modest.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Wide skillet or wok
- Scale
- Spatula
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Flour tortilla4 tortillas180 g- Chicken thigh4 thighs520 g
Egg4 eggs200 g
Carrot3 carrots180 g
Leek1.5 cups160 g
Curry powder1 tsp2 g
Soy sauce1.5 tbsp20.87 ml
Neutral oil2 tbsp30.77 ml
Kosher salt1 tsp4 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the soy sauce and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of firm tofu.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Heat a wok until it is very hot and have every ingredient within reach. For Chicken kottu, start here: chop the bread on the griddle with chicken, egg, and curry until the pieces are charred at the edges.
AI-generated photo.
2Chop the bread on the griddle with chicken, egg, and curry until the pieces are charred at the edges.
Cook 15 min
AI-generated photo.
3Take it off while the vegetables are still bright. Stop when this is true of Chicken kottu: Chop the bread on the griddle with chicken, egg, and curry until the pieces are charred at the edges.
AI-generated photo.
4Tip it onto a warm plate immediately. Chicken kottu is eaten in Sri Lanka as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Chicken kottu is done when the outside has color and the center is cooked through for the protein in the pan.
If it goes wrong
- Chicken kottu looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Chicken kottu spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Chicken kottu, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Chicken kottu is cooked by stir-fry in Sri Lanka. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: Egg, Gluten, Soy, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.