Pathiri and chicken curry are a wholesome combination of one of Kerala's most cherished recipes in the Malabar Muslim community. Pathiri are delicate rice flatbreads that are soft, white, and incredibly tender. Unlike regular rotis, these are made from rice flour and cooked on a hot pan without oil to retain their pristine colour. The special chicken curry recipe that accompanies pathiri is rich, aromatic, and creamy, made from freshly ground coconut, with the perfect balance of spices that Kerala cuisine is famous for. This is one of those special Ramadan recipes, prepared for family or community gatherings.
Boil water with salt and oil, then reduce to a simmer. Gradually add rice flour while stirring continuously to prevent lumps. Mix until it forms a mass. Remove from heat. When cool enough to handle, knead into a smooth, soft dough. Cover and rest for 15 minutes.
Description - Step 2
Grind the coconut paste
Grind grated coconut, shallots, and fennel seeds with a little water to make a smooth paste. Set aside.
Description - Step 3
Marinate the chicken
Wash the chicken pieces well. Add turmeric powder, chilli powder, coriander powder, black pepper powder, and salt. Mix well and let rest while preparing the curry base.
Description - Step 4
Cook the curry base
Heat the coconut oil in a pan. Sauté onions, ginger, garlic, green chillies, and curry leaves until onions turn golden. Add chopped tomatoes and cook until soft and mushy. Add all spice powders and sauté well for 2-3 minutes.
Description - Step 5
Cook chicken curry
Add marinated chicken to the pan. Mix well to coat with spices. Cook on high heat for 3-4 minutes. Add the ground coconut paste and enough water for the desired gravy consistency. Bring to a boil, then simmer covered until chicken is fully cooked and tender (about 20 minutes).
Description - Step 6
Temper the curry
In a small pan, heat 1 tablespoon of coconut oil. Add chopped shallots and curry leaves. Fry until golden. Pour this tempering over the curry. Add garam masala and mix. Turn off the heat.
Description - Step 7
Roll and cook pathiri
Divide the dough into small lemon-sized balls. Roll each ball thin on a floured surface to about 5-6 inches in diameter. Heat a tawa/griddle on medium flame. Place pathiri on a hot griddle. Cook for 30-40 seconds per side until cooked but still white (do not let it brown). Stack cooked pathiris and brush with ghee.
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Indian
Intermediate
Main Course
