Prepare the curry base
Wash the chicken and keep in a bowl. Wash the curry leaves. Heat most of the coconut oil (leave 2 tablespoons aside) in a saucepan on medium heat. Add the ginger-garlic-green chilli mix and sauté for 30-40 seconds. Add curry leaves and sauté for 1 minute.
Cook the chicken
Add the chicken and continue cooking for 5 minutes on low heat. Keep flipping in between so that the chicken pieces cook evenly.
Finish the curry
Add Chettinad spice mix and mix well so that the chicken pieces are well coated. Add Chettinad gravy followed by half a cup of water. Cover the pan and let it cook on medium heat, stirring in between. Finish by adding coconut milk. Give it a stir and turn off the heat. Add salt to taste (optional).
Grill the malabar parottas and serve
In a flat non-stick pan, add 1 tablespoon of the coconut oil and grill each malabar parotta separately till it is crisp on both sides. Put the Chicken Chettinad in a shallow dish and sprinkle the South Indian garnish on top. Serve the malabar parottas on the side.
