Coconut Chicken Curry With Malabar Parotta

Serves 2-3

Preparation time 20 Minutes

Cooking time 10 Minutes


Refined flour - 2 cups

Refined oil - 90 ml

Egg - 1

Chicken breast - 250 gms

Chopped ginger - 1 tsp

Chopped garlic - 1 tsp

Lemon juice - 30 ml

Ghee - 2 tsp

Mustard seeds - 1 tbsp

Ginger julienne - 1 knot

Garlic - tsp

Slit green chilli - 2-3

Curry leaves - Handful

Fresh onion paste - 1/2 cup

Tomato cubes - 2 small

Turmeric powder - 1 tbsp

Chilli powder - 1 tbsp

Tamarind pulp - 100 ml

Coconut milk - 300 ml

This recipe is kind of like a substitute to the daily roti and curry we all have almost everyday, the coconut curry is fresh new change as opposed to the onion and tomato one.


1) For the paratha dough take some refined flour in a big bowl, add refined oil to it along with salt and an egg and knead into a soft dough, use as much water as is required.

2) Cut the chicken breast into small cubes and marinate them with chopped ginger and garlic, lemon juice and some salt

3) In a sauteuse pan, melt some ghee and to it add some mustard seeds, ginger julienne, chopped garlic and slit green chilli. Once the mustard seeds start to splutter, add in the curry leaves and some fresh onion paste

4) Cook for a few minutes and add in cubed tomatoes, saute for 5-6 minutes and add in salt, turmeric, chilli, tamarind pulp and coconut milk

5) Cook the curry for 5-10 minutes and then add in the marinated chicken

6) Cover and cook for 10-12 minutes and keep aside

7) Meanwhile, make the parathas by rolling out the dough and shallow frying them on a tawa with some oil

8) Serve them with the curry

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