Chicken and Egg Kothu Chapathi

Ingredients (Serves 3 – 4)

1. Chapathis – 6

2. Eggs – 2, beaten with a pinch of salt

3. Left-over chicken curry – 1/2 cup gravy + few chicken pieces

4. Coconut oil – 2 tbsp

5. Fennel seeds – 1/4 tsp

6. Onion – 1.5 cup, chopped

7. Ginger-garlic paste – 1 tsp

    Green chilies – 2, sliced diagonally

    Curry leaves – A few

8. Turmeric powder – 1/4 tsp

    Kashmiri chilly powder – 1/2 tsp

    Coriander powder – 1/2 tsp

    Garam masala powder – 1/4 tsp

9. Tomato – 1 small, thinly sliced

10. Cilantro – 2 – 3 tbsp, finely chopped

11. Salt – As required to taste

Method

1. Tear the cooked chicken pieces and remove their bones. It makes around 3/4 – 1 cup shredded chicken. Stack the chapathis, halve them and cut into strips. Set aside.

2. Heat 2 tbsp coconut oil in a pan and splutter fennel seeds. Add chopped onion, salt and saute until onion turns transparent. Add ginger-garlic paste, green chilies and few curry leaves. Saute until onion turns golden. Bring down the heat to low. Add spice powders numbered 8. Mix well and stir until their raw smell is gone. Add sliced tomatoes, little salt and saute until they turn mushy at medium-high heat.

2. Next add beaten eggs and scramble them. Add shredded chicken pieces and their gravy. Stir for  1 – 2 minutes. Add chapathi strips and mix well. Stir-fry for 2 – 3 minutes until dry. Taste-check for salt. Switch off. Garnish with chopped cilantro. Serve this super-yummy kothu chapathi with onion raita. Enjoy!