Kerala Parotta with Kerala Chicken Curry

First Rest (Crucial Step)

• Coat the entire surface of the dough ball with a generous layer of oil.
• Place it back in the bowl, cover with a damp cloth or a lid, and let it rest for a minimum of 2 hours at room temperature. For best results, rest for 4 hours.

Portion and Second Rest

• After the first rest, gently deflate the dough and divide it into 8 equal portions.
• Roll each portion into a smooth ball.
• Generously coat each ball with oil, place them on a tray, cover, and let them rest for another 30 minutes.

Stretch and Pleat

• Generously oil your work surface. Take one dough ball and flatten it with your fingers.
• Begin stretching the dough outwards from the center, using your fingertips. Stretch it into a very large, paper-thin, translucent sheet. Don't worry about perfect shape or small tears.
• Drizzle about 1 teaspoon of oil over the entire surface of the stretched dough.
• Starting from one edge, lift and fold the dough over itself to create thin pleats, like an accordion or a fan, forming a long, pleated rope.

Coil and Final Rest

• Gently stretch the pleated rope to make it longer.
• Holding one end stationary, coil the rope around it to form a spiral, like a pinwheel. Tuck the loose end underneath.
• Place the coiled dough on the oiled tray. Repeat for all dough balls.
• Cover the coils and let them rest for 15-20 minutes.

Roll and Cook

• Heat a tawa or cast-iron skillet over medium heat.
• Take one rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard to ensure the layers remain distinct.
• Place the parotta on the hot tawa. Cook for about 1 minute until small bubbles appear.
• Flip the parotta and drizzle about 1-2 teaspoons of oil around the edges and on top.
• Cook for 3-4 minutes, flipping every 30-40 seconds and pressing gently with a spatula, until both sides are golden brown and crispy.
• Repeat for all the parottas.

Fluff the Layers

• Remove the cooked parotta from the tawa. While it's still hot, place it on a clean surface.
• Using both hands, gently clap or crush the parotta from the sides towards the center. This action is key to separating the layers and making it flaky.
• Serve immediately with your favorite curry.

Cook the Chicken

• Add the marinated chicken to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is seared and lightly browned on all sides.
• Pour in the thin coconut milk and add the remaining 1 tsp of salt. Stir everything together well.
• Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.

Finish with Thick Coconut Milk

• Once the chicken is cooked, reduce the heat to the absolute lowest setting.
• Stir in the thick coconut milk. Gently warm it through for 2-3 minutes. It is crucial not to let the curry boil at this stage, as the thick milk can split.
• Turn off the heat and set the curry aside.

Prepare the Tempering (Tadka)

• In a small pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
• Add the mustard seeds and wait for them to splutter.
• Immediately add the dried red chilies, sliced shallots, and the sprig of curry leaves.
• Sauté until the shallots turn a deep golden brown and become crispy. Be careful not to burn them.

Combine and Serve

• Pour the hot tempering, along with the oil, directly over the prepared chicken curry.
• Immediately cover the pan with a lid to trap the aromas. Let the curry rest for at least 10-15 minutes for the flavors to meld beautifully.
• Gently stir before serving. Serve hot with appam, idiyappam, parotta, or steamed rice.