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Chicken ulathiyathu in chappathi

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This goes well as a mini meal. A quick dry lunch to collegians and executives on the move.

Ingredients

Boneless chicken (julienne):

200 gm

Coconut oil: 50 ml

Mustard seeds: 10 gm

Fennel seeds: 10 gm

Red chilly: 2 nos.

Ginger (julienne):15 gm

Garlic (julienne): 15 gm

Onion (sliced): 100 gm

Tomato (chopped): 1

Coconut milk: 30 ml

Chilly powder: half tsp

Coriander powder: one tsp

Turmeric powder: quarter

tsp

Garam masala powder:

quarter tsp

Green chilli: 2 nos.

Curry leaves: one sprig

Salt to taste

For salad:

Cucumber (julienne slice)

:30 gm

Carrots (julienne slice): 20

gm

Onion (slice): 30 gm

Curd: 3 tsp

Salt to taste

Method

Heat oil, add mustard, fennel, red chilli, curry leaves and sauté with ginger, garlic and onion. Add turmeric powder, chilli powder, coriander powder, garam masala and sauté well. Add chicken, cook well with coconut milk (make it dry).

For stuffing: Stuff the prepared chicken in chappathi, fold it in a crescent shape. Heat it on a non-stick pan with few drops of oil.

Keep the fire very low. Warm it both sides by pressing hard with a slicer, till it become golden brown (a sandwich toaster can be used). For accompanying salad, mix all ingredients.

(For vegetarians, the stuffing can be made with mixed vegetables)

(C. Ravikumar, Executive Chef, The Travancore Heritage, Thiruvananthapuram)

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