Chicken and Parotta | How to make Kerala Parotta

Parotta is a layered flatbread, very much popular in the state of Kerala. Made from Refined flour (Maida) and Kneading it with oil for a soft and smooth texture. Parotta is usually served with a Kerala style chicken curry made with roasted coconut gravy.

Preparation Time : 25 mins
Cooking Time : 35 mins
Proving Time : 2 hours
Serves : 3

Ingredients for Parotta & Chicken Curry :

For Parotta :- Maida (All purpose Flour) 450 gms,Sugar 1 tablespoon,Salt 1 teaspoon,Lukewarm Milk 1/2 cup,Lukewarm Water as required,GHEE / Refined Oil as required.

For Chicken Curry :-

Chicken pieces 500 gms For Masala Paste:- Refined Oil 1 teaspoon,Corainder seeds 1 teaspoon,Dried Red Chillies 6 nos,Grated Coconut 1/2 cup,Javitri (Mace) 1 small piece,Lavang Cloves 8 nos,Elaichi (Cardamom) 3 nos,Fennel Seeds (Saunf) 1 teaspoon,Black Pepper 1 teaspoon,Onion 1 chopped.

For Curry:- Refined Oil 2 teaspoon,Onion 2 nos chopped,Ginger & Garlic paste 1 tablespoon,Green Chillies 4 nos slit,Curry Leaves,Turmeric Powder 1/4 teaspoon,Red Chilli Powder 1 teaspoon,Garam Masala 1 teaspoon,Salt as per taste,Water as required.

Coriander Leaves & Fried Onion for garnishing.

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