Quick fix: Ceylon chicken parantha

Ceylon chicken paratha. Photo: A. Shrikumar

Ceylon chicken paratha. Photo: A. Shrikumar   | Photo Credit: mamp31recipe


Refined flour: 100 gms

Sugar: One Tsp

Egg: Three

Milk: 20 ml

Chilli powder: One Tsp

Turmeric powder: Quarter Tsp

finely chopped chicken: Half cup

Chopped onion and green chilli: One each

Tomato: Two

Coconut paste: Two Tsp

Curry leaves and coriander leaves: Few

Coconut: Half

Oil: Nine Tsp

Salt: To taste

Ginger and garlic paste: To taste


Take refined flour in a wide bowl. Then add one Tsp sugar, an egg, milk and salt and mix it well

Add small amount of oil and mix further. Add enough water to make soft dough. Add four Tsp oil and coat the dough with oil. Leave it for an hour. Heat the oil in pan and add onion, chilli, tomato, curry leaves and ginger garlic paste and sauté well

After three minutes, add chilli and turmeric powder and salt and sauté it again. Add egg and chicken pieces and sauté for four minutes. Add coconut paste and mix well

Allow it to cook for 15 minutes and turn off the flame

Make a ball of the dough and roll it into a thin sheet. Place the chicken curry inside, roll it and cover the stuffed part.

Heat the pan and fry the parantha.

Serve the paratha with salna

Chef N. Kannan is a Commi I with an experience of nine years. He specialises in Tandoori preparation. His hobbies are playing cricket and reading books.

Related Topics
Recommended for you
This article is closed for comments.
Please Email the Editor

Printable version | Aug 9, 2020 10:51:05 AM |

Next Story