Pathiri with Kerala Chicken Curry

Knead the Dough

• Transfer the warm dough mixture to a large plate, bowl, or clean countertop. Be careful as it will be very hot.
• To handle the heat, dip your hands in cool water or lightly grease them with oil.
• Knead the dough for 5-7 minutes while it is still warm. Press, fold, and stretch until it transforms from a crumbly mass into a completely smooth, soft, and pliable dough with no cracks, similar to soft play-doh.

Shape and Roll the Pathiri

• Divide the smooth dough into 16 equal-sized small balls. Roll them between your palms until smooth.
• Keep the dough balls covered with a damp cloth at all times to prevent them from drying out.
• Take one ball, flatten it slightly, and dust it generously with dry rice flour on both sides.
• Using a rolling pin, roll it into a very thin circle, about 5-6 inches in diameter. Aim for a paper-thin consistency, dusting with more flour as needed to prevent sticking.

Cook the Pathiri

• Heat a non-stick tawa or flat skillet over medium-high heat. Do not grease the tawa.
• Carefully place a rolled pathiri on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles appear on the surface.
• Flip the pathiri and cook the other side for another 20-30 seconds.
• Flip it one last time. Gently press the edges with a flat spatula or a folded cloth. The pathiri should puff up like a balloon.
• Once fully puffed, immediately remove it from the tawa to prevent it from becoming hard or crispy.

Store and Serve

• Place the cooked pathiri directly into a casserole dish or a container lined with a clean kitchen towel. Keep it covered.
• Repeat the rolling and cooking process for all the remaining dough balls, stacking them in the casserole as you go. The trapped steam will keep them exceptionally soft.
• Serve hot with traditional Kerala curries like chicken stew, fish molee, or egg roast.

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.