Ceylon Chicken Paratha

Name: Ceylon Chicken Paratha
Ingredients: g refined flour: 100; tsp sugar: 1; Eggs: 3; ml milk: 20; tsp chilli powder: 1; tsp turmeric powder: 1; cup chicken – finely chopped: 1/2; chopped onion: 1; green chilli: 1; tomatoes: 2; tsp coconut paste: 2; handful curry leaves: 1; handful coriander leaves: 1; coconut: 1/2; tsp oil nine: 1; salt to taste; Ginger and garlic paste to taste

Features:

Cuisine:

Indian

Medium

Ingredients

100 g refined flour
1 tsp sugar
3 Eggs
20 ml milk
1 tsp chilli powder
1 tsp turmeric powder
1/2 cup chicken – finely chopped
1 chopped onion
1 green chilli
2 tomatoes
2 tsp coconut paste
1 handful curry leaves
1 handful coriander leaves
1/2 coconut
1 tsp oil nine
salt to taste
Ginger and garlic paste to taste

This Ceylon chicken paratha originating from the former island nation of Ceylon which is in the territory of Sri Lanka. A paratha is a type of flatbread native to India but prevalent throughout Indo-China and some regions of the Middle East. This recipe calls for stuffing the paratha with Ceylon inspired chicken, and it is tremendously delicious. Parathas in general are fun to eat because they are self-contained like sandwiches. Once you make this paratha you can pack it up and take it with you wherever you go.

Health Benefits

Chicken is a great addition to any diet; it has a lot of essential nutrients and mineral that provide the body with a lot of health benefits. Chickens best and most obvious health attribute is its high protein content. Protein is needed for good bodily growth and development. You need protein to repair cell and tissue damage, to help DNA replication and synthesis, and as a source of energy. A lack of protein will also lead to extreme fatigue and muscular degeneration.

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How to make Ceylon Chicken Paratha

Place refined flour in a wide bowl.
1. add one tsp sugar, 1 egg, milk, and salt.
2. Mix well.
3. Add small amount of oil and mix some more.
4. Add enough water to make soft dough.
5. Add four tsp oil and coat the dough with oil.
6. Let sit for an hour.
Heat the oil in pan.
1. Add onion, chilli, tomato, curry leaves and ginger garlic paste and sauté well
2. After three minutes, add chilli, turmeric powder, and salt and sauté it again.
3. Add egg and chicken pieces and sauté for four minutes.
4. Add coconut paste and mix well
5. Allow it to cook for 15 minutes and turn off the flame
Make a ball out of the dough.
1. Roll it into a thin sheet.
Place the chicken curry inside, roll it, and cover the stuffed part.
Heat the pan and fry the paratha.
Serve and enjoy!