Recipes from the Kerala Kitchen – Malabar Pathiri and Nadan Chicken Curry

Recipes from the Kerala Kitchen - Malabar Pathiri and Nadan Chicken Curry

Malabar pathiri is an authentic Malabar (Kerala) style dish. Pathiri is a type of flatbread and looks like chapati, it’s very thin, flat and also soft. I usually prepare this for breakfast and dinner. It tastes great when eaten with chicken curry 😋. Here I’m sharing my recipe with my friends from other parts of the country.

1. Malabar Pathiri

Preparation Time: 20 minutes
 
Cooking Time: 10 minutes
Serves: 4 to 6
   
 Ingredients:
  • Rice flour – 2 cups
  • Water – 2 cups
  • Salt to taste

How To Make:

  • Roast the rice flour for 5 minutes on low flame.
  • Let it cool, then, sieve the flour and keep aside.
  • Take a saucepan and boil 2 cups of water.
  • Add salt and roasted rice flour to the pan and mix well.
  • Make a dough (like you make for puri or chapati)
  • Grease your palm with coconut oil. Make small-sized balls from the dough.
  • Roll the ball using a chapati maker or a chapati roller so that you get a thin pathiri.
  • Heat a tawa on medium flame.
  • Keep the pathiri on it.
  • Keep rotating the pathiri till bubbles start forming on its surface.
  • Serve with chicken curry

2. Nadan Chicken Curry

You can have the above Malabar Pathiri with this Nadan Chicken Curry.

Preparation Time: 40 to 50 minutes

Cook Time: 20 minutes

Serves: 4 to 6

Ingredients:

  • Chicken – 1/2 kg
  •  Red chilli powder – 4 tablespoons
  • Coriander powder – 2 tablespoons
  • Turmeric powder – 1 tablespoon
  • Chicken masala (homemade or readymade packet ) – 2 tablespoons
  • Garam masala powder – 1 tablespoon
  • Black pepper powder – 1 tablespoon
  • Coconut oil – 1 glass
  • Thick coconut milk – 1 cup
  • Onions – 2 (sliced)
  • Tomato – 1 (sliced)
  • Ginger paste – 1 tablespoon
  • Garlic paste – 1 tablespoon
  • Green chilli paste – 1 tablespoon
  • Curry leaves – 4 sprigs
  • Salt to taste

How To Make:

  •  Clean and cut the chicken into small pieces.
  • Take a bowl and add red chilli powder, coriander powder, turmeric powder, chicken masala and salt and mix well.
  • Add chicken to the mixture and marinate for half an hour.
  • Take a pan and keep it on medium flame.
  • Once the pan becomes heated, add coconut oil to it.
  • Add the onions to oil and sauté until they become brown.
  • Add ginger paste, green chilli paste, and garlic paste.
  • Add sliced tomatoes and mix well.
  • Then add the marinated chicken mixture to the pan.
  • Cook the chicken for approximately 10 minutes.
  • After the chicken is cooked 3/4, add thick coconut milk to the pan.
  • Add garam masala and pepper powder to the chicken.
  • Add curry leaves.
  • Adjust the salt to your taste.
  • Cover the pan and cook again for approximately 5 minutes.
  • Nadan Chicken Curry is ready.
  • Serve with Malabar Pathiri.

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