Pathiri with Kozhi 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 pieces to the pan.
• Increase the heat to medium-high and sauté for 4-5 minutes, stirring to coat the chicken with the masala until it's lightly browned on all sides.

Simmer the curry

• Pour in the thin coconut milk and about 0.5 cup of warm water.
• Bring the mixture to a gentle boil.
• Cover the pan, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).

Finish the curry

• Once the chicken is cooked, stir in the thick coconut milk and the garam masala.
• Gently heat the curry for 2-3 minutes on low heat. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
• Turn off the heat.

Make the tempering (Tadka)

• In a small separate pan, heat 1 tbsp of coconut oil.
• Add the mustard seeds and let them splutter.
• Add the sliced shallots and the final sprig of curry leaves. Fry until the shallots turn a deep golden brown.

Combine and rest

• Pour the hot tempering over the prepared chicken curry.
• Immediately cover the pan with a lid and let it rest for at least 10 minutes. This allows the flavors to meld beautifully.
• Serve hot with appam, parotta, or steamed rice.