chicken kothu parotta

In a saucepan combine the chicken along with all the above mentioned ingredients

After the chicken cools down, shred chicken using a fork or your hand. Keep aside.

If using bone-in chicken shred the meat and discard the bones.

Stack up all the parottas and cut into small pieces using a sharp knife or just shred it. Keep aside.

In a mortar and pestle, coarsely crush the ginger/garlic and green chilies. Keep aside.

Place a large wok or cast iron or non-stick pan over medium heat, add oil.

Add onions, saute for a few minutes.

Add the crushed ginger-garlic-green chilies and garam masala, saute till onions turn light golden in color.

Add tomatoes, cook covered till tomatoes are mashed up.

Add chili powder, fennel powder, coriander powder and salt, combine well and cook for a minute.

Slide the onions/tomatoes to one side of the pan, crack an egg on the other side and scramble the eggs. Combine with the onion-tomato mixture.

Add the shredded cooked chicken, combine well and cook for a minute.

Add shredded parottas, combine well and cook covered for a few minutes.

Add tomato ketchup, mix well and cook for a couple of minutes.

Finally, drizzle lemon juice, combine well.

Add cilantro and curry leaves, cook for a minute.

cover for sometime and serve