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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 35 min

Additional 45 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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. 5/16 oz (9 g)) garlic, minced
- 2 fresh green chilies, slit lengthwise, approx. 0.35 oz (10 g)
- 1 cinnamon stick, approx. 0.071 oz (2 g)
- 3 green cardamom pods, slightly crushed, approx. 0.035 oz (1 g)
- 3 whole cloves, approx. 0.035 oz (1 g)
- 1 bay leaf
- 8–10 fresh curry leaves (approx. 0.035 oz (1 g))
- 2 medium potatoes, peeled and cut into 1-inch (2.54 cm) 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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (15.2 to 17.8 cm) 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.

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.