Entree: India – Kerala Malabar – മലബാർ പരോട്ടയും ചിക്കൻ സ്റ്റ്യൂ ➤ Malabār Parottayuṁ Chikkaṉ Sṭyū (Layered flaky flatbread served with a mild coconut-milk spiced chicken stew)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 35 min

Additional 45 min

Total 2 hrs 20 min

Ingredients

- Parotta dough:
- 3 cups (375 g) all-purpose flour (maida)
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) sugar
- 3 tbsp (45 ml) vegetable oil or melted ghee (for dough)
- 1 cup (240 ml) warm water, adjust as needed
- 2 tbsp (30 ml) vegetable oil or ghee (for layering)
- extra oil or ghee for frying (as needed)
- Chicken stew:
- 4 bone-in chicken thighs, approx. 1.5 lb (680 g), skin removed and halved
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 2 medium onions, thinly sliced, approx. 10 oz (280 g)
- 1 tbsp (15 g) fresh ginger, minced
- 3 cloves (approx. 9 g) garlic, minced
- 2 fresh green chilies, slit lengthwise, approx. 10 g
- 1 cinnamon stick, approx. 2 g
- 3 green cardamom pods, slightly crushed, approx. 1 g
- 3 whole cloves, approx. 1 g
- 1 bay leaf
- 8–10 fresh curry leaves (approx. 1 g)
- 2 medium potatoes, peeled and cut into 1-inch pieces, approx. 10 oz (280 g)
- 1 medium carrot, sliced, approx. 4 oz (115 g)
- 1 cup (240 ml) thin coconut milk (first extract)
- 1 cup (240 ml) thick coconut milk (second extract) or canned full-fat coconut milk
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (2 g) sugar (balances coconut)
- 1 tbsp (15 ml) lemon juice
- 1–2 tbsp (15–30 ml) chopped fresh cilantro for garnish

Instructions

1. Prepare the parotta dough: in a large bowl, combine flour, salt, and sugar. Add 3 tbsp (45 ml) oil and mix. Gradually add warm water until a soft, pliable dough forms. Knead 8–10 minutes until smooth. Coat with a little oil, cover, and rest 30–45 minutes.
2. While dough rests, start the stew: heat 2 tbsp (30 ml) coconut oil in a heavy-bottomed pot over medium heat. Add cinnamon stick, cardamom, cloves, and bay leaf and cook 30 seconds until fragrant.
3. Add sliced onions and curry leaves; sauté until onions are translucent and soft, about 8–10 minutes. Add ginger, garlic, and green chilies; cook 1–2 minutes more.
4. Increase heat to medium-high, add chicken pieces and brown lightly on all sides, about 4–5 minutes. Add potatoes and carrots and stir to combine.
5. Pour in thin coconut milk (1 cup / 240 ml) and bring to a gentle simmer. Reduce heat to low, cover, and simmer 20–25 minutes until chicken and vegetables are tender.
6. Stir in thick coconut milk (1 cup / 240 ml), salt, pepper, and sugar. Simmer uncovered on very low heat 5–7 minutes; avoid boiling after adding thick coconut milk to prevent splitting. Finish with lemon juice and adjust seasoning.
7. Shape and cook parottas: divide rested dough into 8 equal balls. On a well-oiled surface, take one ball and flatten with fingers or a rolling pin until very thin. Brush with a little oil, fold into pleats or roll into a loose coil (common Malabar technique), then flatten gently into a 6–7 inch round.
8. Heat a heavy skillet or tawa over medium heat. Cook each parotta 2–3 minutes per side, pressing gently and adding a little oil/ghee, until deep golden, flaky, and cooked through. Keep cooked parottas wrapped in a cloth to stay soft.
9. To serve: place 1–2 parottas per person with a generous ladle of chicken stew. Garnish stew with chopped cilantro. Serve hot.