Here comes my final post of leftover recipes using grilled chicken...
Check out previous posts...
Potato stuffed grilled chicken
Grilled chicken and apple sandwich
Grilled chicken curry
and my today's post is KOTHU PAROTTA using leftover grilled chicken curry....
Kothu parotta, one of the famous and flavorful street food in Tamil Nadu which is prepared using parotta and salna. Both veg and non veg can be prepared and also lots of variations can also be made according to our creativity and taste bud. The sound of mincing parotta in local shops, itself a rhythm for all food lovers.. am I right ? Very easy to prepare and very delicious to taste.. Generally, salna is used for this parotta but sometimes, I use my chicken gravy or non veg kurma too to prepare kothu parotta. It gives a different taste and flavor. Onion raita is an excellent combination for this kothu parotta though some prefers to have it as such...
Here is the recipe of my style kothu parotta.....
2 Onions, Finely chopped
1 1/2 Cups Leftover Grilled chicken curry ( You can use any chicken curry or gravy )
1 Big Tomatoes Finely chopped
Handful of Curry leaves
Salt to taste
2 Tbsp Oil
Add 1 1/2 Tbsp oil in a Iron tawa and add the chopped onions.
Saute till it turns light brown color and add the chopped tomatoes.
Saute till the tomatoes turns soft and add some curry leaves.
Mix well and add two eggs to the onion mixture.
Scramble the eggs and cook it for a minute.
Now add the leftover curry and mix well.
Meanwhile, tear the parottas into small pieces.
Add the parottas and mix well.
Simmer the flame and keep on mixing till the curry gets coated well with the parottas.
Now take a tall stainless steel glass, turn upside and mince it evenly.
Turn the flame to medium and pour the remaining oil and curry leaves.
Add salt if required as the curry already contains salt.
Cook it till it gets light crispy texture.
Switch off the flame and serve hot.
Serving Options :
Serve hot with Onion Raita.