Chicken Kothu Parotta

    Chettinadu food simply makes me nostalgic. I don’t mean to say that I was eating Chettinadu food all my life. It is just that the highly seasoned, spicy, tangy dishes reminds me of home. My family tolerates a lot of spice in food. Although Seattle boasts of many Indian restaurants, it has very few specialized in South-Indian cuisine. Whenever we felt the desire for yummy South Indian food that could not be contained, we would travel almost 2 hrs to Vancouver in Canada to the popular Saravana Bhavan, but sadly it got closed!

    Now our craving for spicy South Indian food is being satiated by a new Chettinadu restaurant. Anjappars is in town! They opened a couple of months back and friends gave it raving reviews. We visited Anjappars few weeks back with friends. The food was simply mind blowing! I ordered a Veg Thali and a Mutton sukka varuval to go with it, while the others went for chicken and mutton kothu porotta. The food was exactly like what we had hoped for – spicy and yummy. I had some leftover chicken curry in the fridge, so next day I tried to recreate the chicken kothu porotta that I tasted at Anjappars and it did come out great. The flavor of this dish would totally depend on the taste of your chicken curry, so try to use a Chettinadu chicken curry gravy or any spicy Kerala chicken curry gravy. We loved it and so will you! Here’s the chicken kothu porotta recipe..

Ingredients (Serves 1 – 2)

1. Porotta – 2

2. Spicy chicken curry – 1/2 cup gravy and  2 – 3 medium chicken pieces

3. Egg – 1

4. Oil – 1 tbsp

5. Red onion – 1/2 – 3/4 cup, thinly sliced and chopped

   Garlic – 2 cloves, minced

   Ginger – 1/4 inch, minced

6. Tomato – 3 tbsp, chopped

7. Curry leaves – 1 sprig

8. Salt – To taste

Method

1. Tear the porotta into bite-sized pieces.

2. Take out the chicken pieces from the chicken curry and tear into small pieces. Set aside.

3. Heat oil in a wide pan at medium heat. Add onion, garlic, ginger and little salt. Saute until onion starts to change color. Add  chopped tomatoes and cook for a minute. Add the porotta pieces and mix well. Next add the shredded chicken along with the gravy. Mix well and stir for a minute. Move them aside and break an egg into the pan. Add a tiny pinch of salt and pepper. Scramble eggs and then mix everything together. Add curry leaves and a tsp of oil. Continue to stir-fry for 1 – 2 minutes and serve hot with onion raita.