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Breakfast Main Course

Kakka Rotti | Kunji Pathal

Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.

Ingredientsfor 3 servings

250 g Chicken
4 nos Green chilly
2 nos Onion
1 nos Tomato
1 tbsp Ginger garlic paste
1 tsp Chilly powder
1 tsp Coriander powder
1/2 tsp Garam masala
Coriander leaves — chopped
2 tbsp Oil
Salt as required
Water, to taste
1 cup Coconut — grated
Curry leaves, a few
1/2 tsp Fennel seeds
2 tbsp Oil
2 cup Rice flour
Salt, to taste
Water, to taste
10 nos. Shallots
1/2 cup Grated coconut
1/4 tsp Fennel seeds

Preparation

Step 1
Mix rice flour with salt and water as needed to make a thick and smooth dough.(just like we prepare for pathiri, kozhukkatta etc). Grind coarsely shallots, grated coconut and fennel seeds. Stir everything together thoroughly with the rice dough.
Step 2
Oil the palms of your hand. Pinch a small ball of 1 cm diameter from the rice mixture. Make a light depression with your finger in the centre.
Step 3
Steam the balls for 30-35 minutes. Remove and cool.
Step 4
Set a pan over medium heat and pour in the oil and add onion. cook well until the onion starts to turn a light brown. Add the tomato slices along with the ginger, garlic and green chilly.
Step 5
To this, add the coriander powder, chilli powder, garam masala powder and turmeric powder. stir for a few seconds to remove the raw smell and add the chicken along with 1/2 cups of water. Allow to Continue cooking for 20 to 25 minutes in medium flame.
Step 6
Meanwhile In a work, heat 1 tbsp oil and add grated coconut, curry leaves, shallots and fennel seeds. give it a good stir and roast till the coconut is brown. Remove and cool. Grind to a fine paste using a little water.Add the blended coconut to the chicken curry. Adjust salt. Allow it to boil.
Step 7
Mix the curry with previously steamed dumplings. Stir everything together thoroughly. Allow the gravy to get dry.
Step 8
The delicious Kakka Roti is ready to be served.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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Breakfast Main Course

Kakka Rotti | Kunji Pathal

Ingredientsfor 3 servings

250 g Chicken
4 nos Green chilly
2 nos Onion
1 nos Tomato
1 tbsp Ginger garlic paste
1 tsp Chilly powder
1 tsp Coriander powder
1/2 tsp Garam masala
Coriander leaves — chopped
2 tbsp Oil
Salt as required
Water, to taste
1 cup Coconut — grated
Curry leaves, a few
1/2 tsp Fennel seeds
2 tbsp Oil
2 cup Rice flour
Salt, to taste
Water, to taste
10 nos. Shallots
1/2 cup Grated coconut
1/4 tsp Fennel seeds

Preparation

Step 1
Mix rice flour with salt and water as needed to make a thick and smooth dough.(just like we prepare for pathiri, kozhukkatta etc). Grind coarsely shallots, grated coconut and fennel seeds. Stir everything together thoroughly with the rice dough.
Step 2
Oil the palms of your hand. Pinch a small ball of 1 cm diameter from the rice mixture. Make a light depression with your finger in the centre.
Step 3
Steam the balls for 30-35 minutes. Remove and cool.
Step 4
Set a pan over medium heat and pour in the oil and add onion. cook well until the onion starts to turn a light brown. Add the tomato slices along with the ginger, garlic and green chilly.
Step 5
To this, add the coriander powder, chilli powder, garam masala powder and turmeric powder. stir for a few seconds to remove the raw smell and add the chicken along with 1/2 cups of water. Allow to Continue cooking for 20 to 25 minutes in medium flame.
Step 6
Meanwhile In a work, heat 1 tbsp oil and add grated coconut, curry leaves, shallots and fennel seeds. give it a good stir and roast till the coconut is brown. Remove and cool. Grind to a fine paste using a little water.Add the blended coconut to the chicken curry. Adjust salt. Allow it to boil.
Step 7
Mix the curry with previously steamed dumplings. Stir everything together thoroughly. Allow the gravy to get dry.
Step 8
The delicious Kakka Roti is ready to be served.