Ingredients:
- 6 pcs frozen parathas
- 2 tsp coriander seeds, crushed
- 1 tsp dried chillie flakes
- 2 garlic cloves, minced
- 3 tomatoes, finely chopped
- 1/2 tsp turmeric
- 1 small ginger knob, finely chopped
- 2 tbsp chopped fresh coriander
- 3 skinless chicken breast, diced
- 1 tsp garam masala
- oil, for frying
- 4 eggs, lightly beaten
- Heat a flat griddle and cook the parathas until half cooked, set aside.
- Heat oil in a wok, add garlic, ground coriander and chillie flakes.
- Next, add the tomatoes and stir well. Turn down the heat and fry until the tomatoes reduce down to a pulp.
- Add turmeric, ginger and half the coriander leaves.
- Add chicken pieces.
- Season with salt and sugar.
- Once the chicken has cooked, add the remaining coriander leaves and the garam masala
- Using a small frying pan, heat a small amount of oil.
- Pour 2 spoons of beaten egg into the pan, cook for a moment, then place a paratha on top.
- Let the egg set before turningit over to cook through.
- Place the paratha on a plate, spoon some of the chicken mix down the centre and roll it over the filling.
