Chicken Kothu Parotta/Roti Canai Goreng

Hi..hope everyone is doing well out there....here sun is just  start showering some grace on us....hope he will continue to do more till we enjoy this summer well.... hoping tat it wont be continue raining most of time which may cause no outdoors activity.Now let's peep into my kitchen.Kothu parotta a dish i came to know after i got married to hubby.I have tried few times in restaurants.And I start to like.After googlin up and down ,i gathered some  recipes,and i end up with  this method,which is mix up of many recipes.Please bear with me,since the click doesnt giving any justify since it been taken at nite in dim light.


You Need,


Parotta- cooked,3 chopped to small pieces,or get store bought chunks parotta
Chicken-100g,small chunk/strips
Mustard seeds- 1/4 tsp
Fennel seeds- 1/2 tsp
Curry leaves- a strand
Green chilies- 2
Onion- 1 medium.chopped finely
Tomato - 1 medium,chopped finely
Ginger garlic paste- 1tbsp
Curry powder/pav bhaji masala-1/2 tsp
Red curry powder- 1/4 tsp
Garam masala- 1/4 tsp
Eggs- 2
Cilantro for garnish
Salt as taste


How I make,

Heat oil in pan,add mustard and fennel seeds and let them pop up.
Add onion,green chillies and curry leaves and cook till translucent.
Add ginger garlic paste along with tomato.Cook few minutes till tomato is soft.
Add chicken and mix well.Now add red chili powder,curry powder and garam masala along with salt.Add some water and cook till the chciken is well cooked.
Add parotta and cook till parotta get heated well through.
Break eggs in the middle of the pan,and stir continuously till the eggs cooked and well coated with parotta.
Garnish with chopped cilantro/coriander leaves.Check seasoning and remove from heat.
Serve hot wth raitas.