Malabar Parotta (3 Pcs) & Chicken Curry Recipe

Make dough

In a large bowl mix 2 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Add 3 tbs hot water and 3 tbs warm water gradually to bring the flour together, then add 2 tbs oil. Knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky. If necessary add a teaspoon more water or a dusting of flour. Cover with oil or a damp cloth and rest 30–60 minutes.

Divide and shape

After resting, divide the dough into 3 equal portions (about 170–180 g each). Roll each portion into a smooth ball and coat lightly with oil.

Stretch and layer

On a lightly oiled surface (or dusted with semolina), take one ball and flatten it with your palm. Using a well-oiled surface and fingertips, gently stretch the dough as thin as possible into a large, almost transparent circle or rectangle (roughly 12–14 inches). Brush a thin film of oil or ghee over the surface, then fold the dough in a series of tight pleats or simply roll into a tight log and coil into a round patty (common parotta technique). Repeat with remaining balls. Let the coils rest 10 minutes, then gently flatten each with your palm or a light roll to form discs about 6–7 inches across.

Cook parottas

Heat a heavy skillet or tawa over medium heat. Add 1 tsp oil and place one flattened parotta. Cook 1–2 minutes until the underside has light brown spots, flip and brush with ghee or oil, cook another 1–2 minutes. Press gently with a spatula and cook until layers are golden and crisp in spots, about 3–4 minutes per side total. Use low-to-medium heat to allow layers to cook without burning. Repeat for remaining parottas, adding a little oil as needed. Keep cooked parottas covered with a clean cloth to retain softness.

Serve

Separate layers gently with your fingers if desired, brush with a little more ghee and stack 3 parottas on a plate. Keep warm until serving with chicken curry.

Prep and marinate

Pat chicken pieces dry and sprinkle with 0.5 tsp turmeric and 0.5 tsp salt. Let sit 10 minutes while you prepare aromatics.

Sauté onions and spices

Heat 3 tbs oil in a heavy pan over medium heat. Add curry leaves and slit green chilies; sauté 30 seconds until fragrant. Add 1.5 cups finely sliced onions and a pinch of salt, cook 8–10 minutes stirring occasionally until soft and golden brown. Add 2 tbs ginger-garlic paste and cook 2–3 minutes until raw smell dissipates.

Build curry base

Add 1 cup chopped tomatoes and cook 4–5 minutes until they break down. Stir in 1 tsp red chili powder, 1.5 tsp coriander powder, 0.5 tsp fennel powder (if using), 0.5 tsp black pepper, and remaining 0.5 tsp turmeric. Cook 2–3 minutes to roast the spices lightly.

Cook chicken

Add the marinated chicken pieces to the pan, stir to coat with the spice-onion-tomato mixture. Sear on medium-high heat 4–5 minutes, turning pieces to brown lightly.

Simmer

Pour in 1 cup water, bring to a gentle boil, then reduce heat to low, cover and simmer 15–20 minutes until chicken is cooked through and tender. Check occasionally and add small amounts of water if the curry becomes too thick.

Finish with coconut milk

Stir in 1 cup coconut milk and 0.5 tsp garam masala. Simmer uncovered 5–7 minutes on low so flavors meld and sauce reaches a slightly thick, silky consistency. Adjust salt to 1–1.5 tsp total (taste and add as needed). If you prefer a spicier curry, squeeze in the juice of 1/2 lemon and add more chili.

Garnish and rest

Turn off heat, sprinkle 2 tbs chopped fresh cilantro over the curry and let rest 5 minutes before serving so flavors meld.

Serve

Plate 3 warm parottas with a generous ladle of chicken curry. Encourage diners to tear parotta and scoop up curry to enjoy layered bread with the rich Malabar-style sauce.