Chicken Kothu Paratha
Updated: May 27, 2020
Chicken Kothu Paratha 10 minutes to prepare and 5 minutes to cook. Super easy with leftover paratha’s and chicken curry. Wonder how? There used to be a small food stall near my house. This was before I got married. There you can find all kind of fried items and roti paratha with delicious chicken curry. If you feel extremely hungry I will recommend to go to this stall. You will get the sizzle hot food in less than 3 minutes. I have seen the cook, frying fried rice while Im waiting to get my order. He pour a ladle of special curry which I would say it was his secret recipe instead of chili slurry. No wonder his fried items especially fried rice can feel and taste the spicy aroma of curry. The taste completely different from any other shops. This is where I got the idea from to do this kothu paratha. One more thing, this shops quite famous for Roti Goreng which similar to kothu paratha. The very first time I tasted the kothu paratha was in Penang. Then only I realize the Roti Goreng was actually kothu parata. I’m not sure whether the stall still exist or not. Here in Malaysia this dish not so popular compare to Mee Goreng Mamak (Mamak style fried yellow noodles). Maybe we should call it Roti Canai Goreng so that it would become popular among all the races. Roti Canai how we call paratha in Malaysia. The taste of kothu paratha may not the same when you do at home, since the important method of doing this is by chopping the paratha with the ingredients in a hot girdle. This is a practice in a restaurant. All the customers will know that somebody ordered kothu paratha. Ooooo! At home it is impossible to apply the method. But yet the taste is almost there. When I browse to know more about the dish, learned it’s a street food in India especially Tamil Nadu. Kurma is the secret recipe for the tasteful scrumptious kothu paratha. Anyway this is my version of Chicken Kothu Paratha for all.
Paratha – 2 shredded
Eggs – 2
Onion – 1 chopped finely
Turmeric powder – 1 tsp
Chili Powder – 2 tsp
Ginger garlic paste – 1 tsp
Fried Chicken – 1/2 bowl chopped
Chicken curry 2 ladle
Cabbage – handful chopped finely
Green Chili – chopped finely
Fennel seeds – 1 tsp
Cumin seeds – a pinch
Curry leaves – a sprig
Heat 3 tbsp oil in a wok.
Temper fennel seeds, cumin seeds and curry leaves till splutter.
Add chopped onions and saute till turns golden pink. Add a pinch of salt.
Add chopped tomatoes and fry till pulpy.
Once the tomatoes becomes mushy, add ginger garlic paste. Fry till the raw smell off.
Now add the chopped green chilli. Fry for 1 minute.
You may add any vegetable for this dish. I prefer cabbage its available all the time in my fridge.
Fry the cabbage till it cooks.
Make sure to remove spices like cinnamon, cloves from the curry before you pour into the wok.
Add spices such as turmeric and chili powder. Let the gravy boils for 2 minutes. Add a pinch of salt. Remember the curry itself has salt.
Now add the shredded paratha with the chopped fried chicken and stir well to blend with the gravy.
Give a quick stir in high heat for 2 minutes.
Reduce the flame. Make a well in centre. Crack the two eggs one by one. Cover the wok for 1 minute.
Then remove the cover and scramble the eggs together with the masala paratha. Check the salt.
Make sure to stir well blend eggs with the masala paratha.
Turn off heat.
Preparing our own parathas will take time. Its easy to buy two from the shop and serve your family with spicy chicken kothu paratha in jiffy.